Ingredients
Method
- Preheat your oven to 375°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- In a large skillet over medium-high heat, cook the ground beef until no pink remains, about 8 to 10 minutes, breaking it apart as it cooks. Drain any excess grease.
- Add the taco seasoning and ¾ cup water to the cooked beef. Stir to combine and simmer over medium heat for 3 to 4 minutes until the liquid is mostly absorbed. Stir in the salsa and well-drained diced tomatoes. Remove from heat.
- Spread a thin, even layer of refried beans (about ⅓ of the can) across the bottom of the prepared baking dish. Lay 2 flour tortillas side by side over the beans, overlapping slightly in the center to cover the bottom.
- Spread one-third of the beef mixture evenly over the tortillas. Dollop and gently spread ⅓ cup of sour cream over the beef. Spread another thin layer of refried beans over the sour cream. Sprinkle with ½ cup of shredded cheese.
- Repeat the layering sequence two more times: 2 tortillas, one-third of the beef mixture, ⅓ cup sour cream, remaining refried beans divided between the two layers, and ½ cup of shredded cheese each time.
- Finish with the final 2 tortillas on top. Sprinkle the remaining 1 cup of shredded cheese evenly over the top. Scatter sliced black olives over the cheese if using.
- Cover the dish tightly with aluminum foil and bake at 375°F for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is fully melted, bubbly, and lightly golden.
- Remove from the oven and let the casserole rest for 5 minutes before slicing. Cut into 8 portions and serve topped with shredded lettuce, diced tomatoes, green onions, guacamole, extra sour cream, and fresh cilantro as desired.
Nutrition
Notes
Storage: Store leftover Taco Lasagna Casserole Stack in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 1 to 2 minutes per portion, or cover the dish with foil and warm in a 325°F oven for 15 minutes. To freeze, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Lighter Swap: Substitute ground turkey or ground chicken for the beef to reduce overall fat content while keeping the dish just as nutritious and satisfying. Fat-free refried beans and light sour cream are also easy swaps that nobody will notice.
Sodium Tip: To control the sodium level, look for a low-sodium taco seasoning packet, use a low-sodium salsa, and choose a no-salt-added can of diced tomatoes. You can easily season the beef mixture to taste as you go with this approach.