Servings: 6-8
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Ingredients:
- 1 pound ground beef
- 1 packet taco seasoning
- 1/4 cup water
- 1 can Ro*Tel diced tomatoes with chiles, drained
- 1 can Nacho Cheese Soup
- 9-12 lasagna noodles (cooked and drained)
- 2 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 cup sour cream (optional, for serving)
- Chopped green onions or jalapeños (optional, for garnish)
Instructions:
1. Prepare the Beef Mixture:
- In a large skillet, cook the ground beef over medium heat, breaking it up as it cooks, until browned and no longer pink (about 6-8 minutes).
- Drain any excess grease from the beef.
- Add the taco seasoning and water to the beef, stirring to combine. Let it simmer for 5 minutes, or until the mixture thickens slightly.
- Stir in the drained Ro*Tel diced tomatoes with chiles and the Nacho Cheese Soup. Mix well and let it simmer for another 5 minutes until everything is heated through and combined.
2. Prepare the Lasagna Noodles:
- Cook the lasagna noodles according to the package instructions. Once cooked, drain and set aside.
3. Layer the Lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the beef mixture on the bottom of a 9×13-inch baking dish.
- Place a layer of lasagna noodles over the beef mixture, overlapping them slightly if needed.
- Spoon a generous portion of the beef mixture over the noodles and spread it evenly.
- Sprinkle a layer of shredded cheddar cheese and shredded mozzarella cheese on top of the beef mixture.
- Repeat this layering process until you run out of ingredients, ending with a top layer of cheese.