2 pounds lean ground beef
2 (1.25 ounce) packages taco seasoning mix
4 cloves garlic, minced
1 tablespoon chili powder
½ teaspoon cayenne pepper
½ cup water
Cooking spray
18 (6 inch) corn tortillas
1 (24 ounce) jar salsa
1 cup sliced green onions
1 (16 ounce) container sour cream
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded Monterey Jack cheese
In a large, deep skillet, cook the ground beef over medium-high heat until evenly browned. Drain any excess fat.
Season the cooked beef with taco seasoning, minced garlic, chili powder, and cayenne pepper. Stir in water, then reduce the heat to low and simmer for 10 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Grease the bottom of a 9×13-inch baking dish with cooking spray.
Place 6 tortillas in the prepared baking dish. Spread 1/3 of the salsa over the tortillas. Evenly distribute half of the meat mixture on top of the salsa. Sprinkle half of the sliced green onions over the meat. Randomly dollop half of the sour cream over the green onions. Sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of Monterey Jack cheese. Repeat these layers.
Top the lasagna with the remaining 6 tortillas. Spread the remaining salsa over the tortillas and sprinkle with the remaining cheese.
Bake in the preheated oven until the top is golden brown and the cheeses are melted and bubbly throughout the layers, about 30 to 45 minutes.
Enjoy your delicious Taco Lasagna!
