Stovetop Taco LasagnaPhoto byGin Lee

Stovetop Taco Lasagna

This amazing taco lasagna is prepared all in a Dutch oven, so you won't have a huge mess to clean up afterwards. It's really easy to make and tastes amazing! You can mix it up by adding things like black olives, cilantro, sliced avocados, and chopped onion, but I decided to keep it simple for today's meal.

Ingredients:

• 1 tablespoon of canola oil
• 1 pound of ground beef
• 1 teaspoon of freshly ground pepper
• 1/2 teaspoon of seasoning salt
• 1 teaspoon of onion powder
• 3 tablespoons of taco seasoning
• 1/2 teaspoon of garlic powder
• 1 pound of Mafalda Corta pasta (miniature lasagna noodles)
• 1 jar (24 ounces) of your favorite pasta sauce
• 1 1/2 cups of milk
• 1 1/2 cups of shredded pepper jack cheese

Instructions:

In a large Dutch oven, heat 1 tablespoon of canola oil and cook 1 pound of ground beef over medium-high heat for approximately 12 minutes. Drain any excess grease and return the meat to the pan.

Season the beef with 1 teaspoon of freshly ground pepper, 1/2 teaspoon of seasoning salt, 1 teaspoon of onion powder, 3 tablespoons of taco seasoning, and 1/2 teaspoon of garlic powder.

Next, add 24-ounces of your favorite pasta sauce, milk, and the pasta to the skillet. Bring to a boil, then reduce the heat to low. Cover and cook for 12 to 15 minutes, or until the noodles are tender, stirring occasionally. Add additional milk or water if needed.

Add 1 1/2 cups of pepper jack cheese on top of the taco lasagna and cook for an additional five minutes.

Serve and enjoy the delicious flavors of this skillet taco lasagna.