Taco Lasagna Casserole

Instructions

Step 1: Preheat the oven to 375°F (190°C) and lightly grease a 9-by-13-inch baking dish.

Step 2: Add the ground beef and diced onion to a large skillet over medium-high heat. Cook until the beef is browned and the onion is tender, breaking the meat into crumbles as it cooks. Drain excess grease.

Step 3: Stir in the minced garlic and cook for about 30 seconds. Add the taco seasoning and water, then simmer for 3 to 5 minutes until the beef is well coated and most of the liquid has evaporated.

Step 4: Stir the refried beans, diced tomatoes with green chilies, salsa, and diced green chilies into the beef mixture. Cook for another 2 to 3 minutes, stirring until everything is hot and evenly combined.

Step 5: Spread a thin layer of the beef mixture over the bottom of the prepared baking dish. Arrange tortillas over the mixture, trimming or overlapping them as necessary to cover the dish.

Step 6: Spread another layer of the beef mixture over the tortillas. Spoon small dollops of sour cream over the filling, then sprinkle with some of the cheddar and Monterey Jack cheeses.

Step 7: Repeat the tortilla, beef mixture, sour cream, and cheese layers until the ingredients are used, finishing with a generous layer of shredded cheese on top.

Step 8: Cover the casserole loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the casserole is bubbling and the cheese is completely melted and lightly browned around the edges.

Step 9: Remove the Taco Lasagna Casserole from the oven and allow it to rest for 10 minutes before slicing. Garnish with cilantro, green onions, or black olives if desired, then serve warm.

Storage and Reheating Tips

Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 4 days.

For individual portions, microwave until heated through, usually 1 to 2 minutes depending on the serving size. For larger portions, cover with foil and reheat in a 350°F (175°C) oven for about 15 to 20 minutes.

The casserole can also be frozen for up to 3 months. Wrap individual portions tightly or freeze the casserole in a freezer-safe container. Thaw overnight in the refrigerator before reheating for the best texture.