Taco Lasagna with loads of cheddar cheese and cumin-spiked beefy tomato sauce is made even easier with prepped and frozen homemade ground beef taco filling. It's sure to become one of your family's favorite weeknight meals!
Preheat oven 375 degrees Fahrenheit. In medium saucepan add beef taco filling and warm over medium heat. Add canned tomatoes, tomato sauce and cumin. Add ¼ cup water to empty tomato sauce cans and swish around then add to saucepan. Increase heat and bring to a simmer. Simmer until thickened, about 7 minutes and season with salt to taste.
Lightly spread ½ cup sauce on the bottom of a oven-safe 9" x 13" baking dish. Roughly divide remaining sauce into 4 portions. Layer 4 noodles, overlapping slightly, on top of the sauce. Top with the first ¼ of the sauce, 1 cup of grated cheese and the 2nd layer of noodles. Repeat 2nd layer of sauce, another cup of cheese, and the 3rd layer of noodles. Finish with the 3rd layer of sauce, 3rd cup of grated cheese, and final layer of noodles. Top with last of the sauce and an even layer of grated cheese.
Seal tightly with aluminum foil and bake 35 minutes. Remove foil and bake uncovered until browned and bubbly, about 10 minutes. Let reset 15 minutes before slicing. Serve as desired with sour cream, olives, sliced scallions, cilantro and/or chopped white onion.
Ground Beef Taco Filling
Heat oil in medium skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes.
Stir in garlic, spices and 1 teaspoon salt. Mix in ground beef, increase heat to medium high and break up with a spoon until browned, about 5 minutes.
Stir in tomato paste and cook about 1 minute before adding water. Then increase heat and bring to a boil. Reduce and simmer until thickened, about 10 minutes. Serve or cool and store for later use.