8 ounces Cabot Vermont Extra Sharp Cheddar Cheese, shredded
8 ounces sour cream
1 cup frozen corn
1 cup crushed tortilla chips
Instructions
In a large sauté pan on medium high heat add olive oil and diced onion. Cook for 3-4 minutes or until onion translucent. Add in ground beef and cook until no longer pink. Drain excess fat from pan. Return sauté pan to stove on medium high heat. Add in water and spices (chili powder, cumin, paprika, garlic powder, oregano, cayenne pepper, salt, ground pepper). Cook stirring occasionally until liquid has evaporated.
In a 9x 13 pan start layering 3 lasagna noodles, ⅓ of the salsa, ⅓ ground beef mixture, ⅓ cup corn, ⅓ of sour cream, ⅓ of the shredded cheese. Repeat again. Then for the last layer after the sour cream add on an additional layer of lasagna noodles and sprinkle remaining ⅓ of shredded cheese on top. Cover with aluminum foil.
Bake at 350 for 25 minutes, remove aluminum foil. Top with crushed tortilla chips and bake for another 15 minutes.
Once cooked let sit for 10 minutes. Cut and serve topped with your favorite taco toppings (additional salsa, tomatoes, avocado, cilantro etc.)
Recipe by Lauren Sharifi Nutrition at https://laurensharifi.com/cheesy-taco-lasagna/