Stephanie's Mexican Lasagna

Ingredients

• Meat Filling
• 1 pound lean ground beef
• 1 medium onion, diced
• 1 packet taco seasoning
• 15 ounces jarred salsa, stirred into the meat or layered separately
• Assembly
• 15-18 street taco-size flour tortillas
• 5 cups shredded Mexican cheese blend, divided
• Optional Fresh Toppings
• Shredded lettuce
• Diced tomatoes
• Sliced black olives
• Sour cream
• Diced avocado or guacamole
• Sliced green onions
• Chopped fresh cilantro
• Sliced jalapeños
• Additional salsa

Instructions

1. 

   1

   Prepare the meat filling. Preheat the oven to 400°F and lightly grease a 9x13-inch baking dish. In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is tender. Drain any excess grease. Stir in the taco seasoning. Mix the salsa into the meat, or reserve it to spread over each layer during assembly.

2. 

   2

   Prepare the ingredients. Gather the tortillas, shredded cheese, and all remaining ingredients. If serving with fresh toppings, prepare them while the meat mixture cools slightly.

3. 

   3

   Layer the lasagna. Arrange 5-6 tortillas in an even layer in the bottom of the prepared baking dish. Spread one-third of the meat mixture over the tortillas. If the salsa was reserved, spread a thin layer over the meat. Sprinkle with cheese. Repeat for two more layers, using 5-6 tortillas on each layer and finishing with extra cheese on the top layer.

4. 

   4

   Bake. Bake uncovered for about 20 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.

5. 

   5

   Rest the lasagna. Remove from the oven and let the lasagna rest for 5-10 minutes before slicing.

6. 

   6

   Finish and serve. Serve warm with your favorite toppings, such as shredded lettuce, diced tomatoes, sliced black olives, sour cream, diced avocado, green onions, fresh cilantro, jalapeños, or additional salsa.