a simple recipe :: easy weeknight meal :: taco lasagna

I love easy weeknight dinners that I can either prepare the weekend before or that morning! It makes dinner time easy, and it makes unpredictable dinner times a breeze! I also love freezer meals in case I feel ambitious ahead of time, and then I have meals on hand on those nights that just seem to get away from me! Taco lasagna has become a go to meal as a freezer meal or just meal to make ahead.

Tacos, burritos, and fajitas are some of my favorite foods, and I love this dish that combines some of those flavors! Taco lasagna is a recipe I got from my mom and both she and I have made some changes to the original recipe that we used to have. It’s an easy recipe to add or take away things that your family may or may not like.
So here it is:
Taco Lasagna
Ingredients:
1 lb. Ground beef (or turkey, pork, or chicken)
1 14 oz. can enchilada sauce
1 can crushed tomatoes
1 package tortilla rounds (I use whole wheat, but corn or flour work well too!)
2 cups cheddar cheese
1 15 oz. can corn (optional)
1 15 oz. can black beans (optional)
First, brown the meat in a pan. Add crushed tomatoes and enchilada sauce and bring to a boil. Simmer for 10 minutes. Add corn and black beans if desired.

Next, layer meat/sauce mixture, cheese, and taco rounds in a 9 x 13 inch pan. Repeat 3 times ending with cheese. Bake for 45 minutes at 350 degrees.

I hope you enjoy this dinner as much as my family does. It is wonderful served with sour cream, salsa, and guacamole. You can change the spice level with the enchilada sauce by getting mild, medium, or hot. You can also add any of your other favorite spices or ingredients! Share with me how you plan to use this, and if there is anything you might add or take away to make it your own! Enjoy!