Cook’s Notes: Tortilla Size: The size of your tortillas may vary. If you’re using smaller ones, you may need more layers to complete the lasagna. Make It Your Own: Feel free to customize your Mexican Taco Lasagna with your favorite ingredients like sliced black olives, diced tomatoes, or even a layer of guacamole. Spice Level: Adjust the heat to your liking by using mild or spicy salsa and adding more jalapeños if you enjoy the heat. Leftovers: This lasagna reheats well in the oven or microwave, making it a great option for leftovers. Serving: This dish pairs wonderfully with a simple side salad or some Mexican rice for a complete meal. Mexican Taco Lasagna is a fun and flavorful twist on classic lasagna. It’s perfect for family dinners, potlucks, or when you’re craving the bold, savory taste of Mexican cuisine. Get ready to enjoy layers of cheesy, zesty goodness in every bite

1 pound ground beef
1 small onion, finely chopped
1 packet taco seasoning
1 can (14 ounces) refried beans
1 cup salsa
6 large flour tortillas
2 cups shredded Mexican blend cheese
1 cup sour cream

For Garnish:

Sliced black olives
Sliced green onions
Chopped fresh cilantro
Sliced jalapeños (optional) with

1 pound ground beef 1 small onion, finely chopped 1 packet taco seasoning 1 can (14 ounces) refried beans 1 cup salsa 6 large flour tortillas 2 cup s shredded Mexican blend cheese 1 cup sour cream

In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is soft. Drain any excess grease.
Stir in the taco seasoning and cook according to the package instructions. Typically, this involves adding water and simmering.
Add the refried beans and salsa to the beef mixture. Stir well and let it simmer for a few minutes. Remove from heat.
Assembling the Mexican Taco Lasagna:

Preheat your oven to 350°F (175°C).
In a 9×13-inch baking dish, spread a small amount of the meat filling on the bottom to prevent sticking.
Place two tortillas on top of the meat filling, slightly overlapping to cover the bottom.
Spread a layer of the meat filling over the tortillas, followed by a layer of shredded cheese and a drizzle of sour cream.
Repeat the layers: tortillas, meat filling, cheese, and sour cream, until you run out of ingredients. The final layer should be cheese and a dollop of sour cream.
Garnish the top with sliced olives, green onions, cilantro, and sliced jalapeños if you like it spicy.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the lasagna is heated through and the cheese is bubbly.
Allow the Mexican Taco Lasagna to cool slightly before slicing and serving. Serve with additional salsa and sour cream if desired.