Ingredients
Meat Filling
- 1 Lb Ground Beef
- 1 Packet Taco Seasoning
- 1/3 Cup Water
- 1 Can (11 Oz) Mexican Corn
- 1 Can (10 Oz) Rotel – Serrano or Habanero for heat
- 1 Can (4 Oz) Green Chilis – Chopped
- 1 Can (2.5 Oz) Black Olives – Sliced
- 1 Tsp Red Pepper Flakes
- 1 Cup Sour Cream
- 4 Cups Cheese – Shredded Mexican Cheese
Sauce
- 1 Can (10 Oz) Red Enchilada Sauce or 10 Oz Taco Bell Fire Sauce
Noodles
- 1 Lb Dry Lasagna Noodles
Toppings (Optional)
- Lettuce
- Cilantro
- Crema
Directions
Meat Filling
- Cook the taco meat in accordance to the directions on the taco seasoning packet.
- Drain and add the corn, rotel, chilis, and black olives. Cook over low heat for 3-5 minutes and add the red pepper flakes. (see photo below)
Assembly
- In a 9 x 13 pan, spread out 5 Oz of enchilada sauce or hot sauce.
- Place a layer or lasagna noodles lengthways, about 4 noodles.
- Spoon half of your meat filling on top of the noodles and spread it out evenly.
- Spoon 1/2 Cup of the sour cream in equal amounts across the filling. Top with 1 Cup of shredded cheese. (see photo below)
- Repeat steps 2 thru 4 for another layer.
- Place the top layer of lasagna noodles lengthways, about 4 noodles. Spread the remaining 5 Oz of enchilada sauce or hot sauce.
- Top with the remaining 2 Cups of shredded cheese.
Cooking
- Pre-heat your oven to 400 degrees.
- Bake the lasagna uncovered for 30 minutes. Finish on Broil-High for 3-5 minutes to brown the top layer of cheese.
- Let the lasagna rest for at least 15 minutes before cutting and serving.
- Serve with your favorite toppings: lettuce, cilantro, more sour cream or crema, whatever you want! Enjoy!