This Mexican Lasagna recipe is an easy weeknight dinner that's freezer-friendly and loaded with stacked tortillas, seasoned ground beef, beans, Rotel tomatoes, and cheese...lots of cheese!
Preheat Oven to 350 F. Spray a 9x13 pan with cooking spray.
In a large skillet over medium-high heat add the ground beef and taco seasoning and cook, stirring often, until the beef is completely cooked through.
In a small bowl, mix together the sour cream and cream of chicken soup, set aside.
Tear 4 tortillas in half (you'll have 8 halves) and layer them in the bottom of your pan.
Put half the cooked meat over tortillas, and pour 1 can of the ranch style beans and 1 can of the Rotel tomatoes over the beef. Then spread half the sour cream mixture over the beans. Top with 1 cup of the shredded cheese.
Cut your remaining tortillas in half and layer them in the pan. Layer the remaining ingredients as you did above: the ranch style beans, Rotel tomatoes, sour cream mixture, and cheese.
Bake for 30-40 minutes, or until the cheese is melted and the lasagna is nice and bubbly.
Let cool 5-10 minutes before serving. Sprinkle to top with chopped cilantro, if desired.