Instructions:
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×9 or 9×13 inch baking dish.
2. Cook the Meat
In a large skillet, brown the ground beef over medium heat until no longer pink. Drain any excess fat. Add taco seasoning and about 1/4 cup water. Stir in the diced tomatoes and corn. Simmer for 5 minutes until slightly thickened.
3. Assemble the Layers
Start layering in the baking dish:
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Spread a few spoonfuls of salsa on the bottom.
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Lay down a layer of halved tortillas to cover the base.
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Spoon half the beef mixture over the tortillas.
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Add dollops of sour cream, spreading gently.
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Sprinkle a generous layer of cheese.
Repeat the layers—tortillas, beef mixture, sour cream, and cheese—until everything is used up. Finish with a thick layer of cheese on top.
4. Bake
Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes until the cheese is bubbly and slightly golden.
5. Cool and Serve
Let the casserole rest for about 5 minutes before slicing. Garnish with chopped cilantro or green onions if desired. Serve warm with a side of rice, a green salad, or chips and guac.
Why This Recipe Is So Special
This isn’t just another layered taco bake. It’s got that unmistakable homemade charm with restaurant-style flavor—savory meat, a touch of spice, creamy sour cream, and that irresistible melty cheese layer. The tortillas soften as they bake, creating a lasagna-like structure that’s easy to serve and impossible to stop eating.
Whether you’re making this for Taco Tuesday or a weekend family feast, it’s a guaranteed crowd-pleaser. And every bite reminds me of my grandma’s warm kitchen and her unbeatable talent for turning simple ingredients into something magical.
