Ingredients:
- 2.25 lbs. lean ground beef
- 2 packets (1.25 oz. each) taco spice blend
- 4 cloves garlic, minced
- 1 tbsp spicy seasoning
- 1/2 tsp cayenne pepper
- 1/4 cup water
- 18 (6-inch) corn tortillas
- 1 jar (24 oz.) salsa
- 1 cup sliced green onions
- 1 package (16 oz.) sour cream
- 1 1/2 cups crumbled cheddar cheese
- 11 1/2 cups shredded Monterey Jack cheese
Instructions:
- In a large, deep pan, brown the ground beef over medium-high heat. Once browned, remove from heat and drain any excess fat.
- Stir in minced garlic, taco spice blend, spicy seasoning, cayenne pepper, and water. Simmer mixture over low heat for 10 minutes, stirring occasionally.
- Preheat the oven to 375°F (190°C). Grease the base of a 9×13-inch baking dish.
- Arrange 6 tortillas in the greased baking dish, covering the bottom.
- Spread one-third of the salsa over the tortillas.
- Spread half of the meat mixture over the salsa, then sprinkle half of the sliced green onions on top.
- Dollop half of the sour cream over the green onions, then sprinkle half of the cheddar and Monterey Jack cheeses over the sour cream.
- Repeat the layers: salsa, tortillas, remaining meat mixture, remaining green onions, remaining sour cream, and remaining cheeses.
- Bake in the preheated oven for 30-45 minutes, until the cheese is melted and the top is golden brown.
- Allow the taco lasagna to cool slightly before slicing and serving.
- Enjoy your delicious taco lasagna!