Description
So one night I was craving both tacos AND lasagna (weird combo, I know), and I thought, “Why not just smoosh these two beautiful things together?” That’s how this Taco Lasagna was born! It’s basically all your favorite taco ingredients layered like a lasagna – seasoned ground beef, gooey cheese, soft tortillas instead of pasta, and all those awesome taco toppings. It’s the perfect solution for when you can’t decide between Italian and Mexican food, or when you need to feed a crowd without losing your mind in the kitchen.
Ingredients
Scale
For the Meat Layer:
- 2 lbs ground beef (or use half beef, half chorizo if you’re feeling spicy)
- 1 onion, diced (yellow, white, whatever you’ve got)
- 3–4 garlic cloves, minced (or more, I won’t judge)
- 2 packets taco seasoning (or make your own if you’re that person)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chilies (optional, but adds amazing flavor)
- 1 cup frozen corn (no need to thaw)
- 1/4 cup water
For the Creamy Layer:
- 1 cup sour cream
- 1 package (8 oz) cream cheese, softened
- 1 can (10.5 oz) cream of chicken soup (I know it sounds weird in a Mexican dish, but trust me!)
- 1 packet ranch seasoning mix (the secret weapon!)
For Assembly:
- 12–15 flour tortillas (the 8-inch ones)
- 4 cups shredded Mexican blend cheese (or more, because cheese is life)
- 1 jar (16 oz) salsa (whatever heat level you like)
For Topping (all optional, but highly recommended):
- Shredded lettuce
- Diced tomatoes
- Sliced black olives
- Diced avocado or guacamole
- Extra sour cream
- Chopped cilantro (unless you’re one of those “tastes like soap” people)
- Sliced green onions
- Hot sauce or taco sauce
- Crushed tortilla chips