Quick N Easy Maxican Taco Lasagna

Quick N Easy Maxican Taco Lasagna

I can assure you that this taco lasagna recipe is a tasty dinner that will please everyone. So give it a shot and have fun!

Twenty minutes for preparation

Cook for 45 minutes.

One hour and five minutes total

12 servings


  1. Two pounds of ground beef that is lean
  2. Two packages (1.25 ounces) of taco seasoning mix
  3. four minced garlic cloves
  4. One tablespoon of powdered chilies
  5. One-half teaspoon of cayenne
  6. Half a cup of water
  7. cooking oil
  8. Eighteen six-inch corn tortillas
  9. One 24-oz jar of salsa
  10. One cup of sliced green onions
  11. One sixteen-oz jar of sour cream
  12. 1 ½ cups of cheddar cheese, shredded
  13. 1 ½ cups of Monterey Jack cheese, shredded


  • In a big, deep skillet, add the ground meat. Cook over medium-high heat until browned all over; remove from heat. Garlic, chili powder, cayenne pepper, and taco seasoning are used to season.
  • After adding the water, simmer for ten minutes on low heat.
  • In the meantime, heat the oven to 375 degrees Fahrenheit, or 190 degrees Celsius. Line a 9 x 13-inch baking dish with grease.
  • Put six tortillas in the baking dish that has been prepared. Spoon about one-third of the salsa over the tortillas. Evenly cover the salsa with half of the meat mixture.
  • Add half the green onions and sprinkle. Sprinkle the green onions with half of the sour cream at random. Add a half cup of Monterey Jack and a half cup of Cheddar cheese on top. Turn over layers.
  • Spread the remaining salsa over the top six tortillas.
  • Bake for 30 to 45 minutes in a preheated oven, or until the top is golden brown and the cheeses are melted throughout the layers.

Nutrition Information

(per serving)

475 Calories

28g Carbs,

27g Protein,

and 29g Fat

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