Taco Lasagna (Print Version)
Layered casserole with corn tortillas, refried beans, taco-seasoned ground beef and rice cooked with Rotel and enchilada sauce, topped with melted cheese.
# Ingredients:
→ For the Meat Mixture
01 -
2 lbs ground beef
02 -
1 yellow onion, diced
03 -
2 oz taco seasoning
04 -
3/4 cup water
05 -
1 tablespoon oil
06 -
1 1/2 cups uncooked long grain white rice (basmati or jasmine)
07 -
10 oz can enchilada sauce (or 8 oz tomato sauce)
08 -
10 oz can Rotel
09 -
3 cups beef broth
→ For Assembling
10 -
16 corn tortillas
11 -
15 oz can refried beans
12 -
4 cups shredded cheese (2 cups sharp cheddar, 2 cups pepper jack, or any cheese you like)
→ Optional Toppings
13 -
Shredded lettuce
14 -
Sour cream
15 -
Diced tomatoes
16 -
Sliced jalapeños
17 -
Hot sauce
# Instructions:
01 -
Brown the ground beef and diced onion in a large skillet over medium heat. Once the meat is fully cooked, drain any excess grease. Stir in the taco seasoning and water. Mix well and let it simmer on low for about 5 minutes.
02 -
Make a small well in the center of the meat mixture and add the oil and uncooked rice. Stir the rice into the oil and toast it for a couple of minutes. This adds extra depth of flavor!
03 -
Pour in the enchilada sauce, Rotel, and beef broth. Stir everything well and bring it to a boil. Once boiling, cover the skillet, reduce the heat to a simmer, and cook for 12 to 15 minutes, stirring occasionally, until the rice is tender and cooked through.
04 -
Preheat your oven to 400 degrees. In a 9x13 inch baking dish, layer 8 corn tortillas in the bottom. Spread half of the refried beans on top of the tortillas, followed by half of the meat and rice mixture. Sprinkle 2 cups of cheese over everything.
05 -
Add the remaining 8 tortillas, the rest of the refried beans, and the rest of the meat mixture. Top with the remaining 2 cups of cheese.
06 -
Bake for 10 to 15 minutes, or until the cheese is golden brown and bubbly and everything is heated through.
07 -
Cut into servings and top with your favorite toppings like lettuce, sour cream, tomatoes, jalapeños, or hot sauce. This is taco night meets lasagna night!
# Notes:
01 -
Toasting the rice in oil before adding liquid gives it extra flavor and helps it cook evenly.
02 -
You can use basmati or jasmine rice - both work great. Don't use instant rice or brown rice.
03 -
If you can't find enchilada sauce, tomato sauce works as a substitute.
04 -
This is a fun twist on both tacos and lasagna - kids especially love it!
05 -
You can prep the meat and rice mixture ahead of time and assemble when ready to bake.
06 -
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.