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Taco Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 57 reviews
  • Author: Angela
  • Prep Time: 0h 15m
  • Cook Time: 0h 45m
  • Total Time: 1h 00m
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-American

Description

This taco lasagna recipe combines the bold flavors of classic taco fillings layered between soft flour tortillas and baked to cheesy perfection. Ground beef seasoned with taco spices, black beans, corn, salsa, and a blend of cheddar and Monterey Jack cheeses create a comforting, crowd-pleasing dish perfect for family dinners or casual gatherings.

Ingredients

Scale

Meat and Seasoning

  • 1 lb ground beef
  • 1 packet taco seasoning
  • 3/4 cup water
  • 2 cups salsa

Vegetables and Beans

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained

Dairy and Toppings

  • 4 large flour tortillas
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons sliced green onions

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare it for baking the layered taco lasagna.
  2. Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef until it is fully browned. Drain any excess fat to keep the dish from being greasy.
  3. Season the Beef: Add the taco seasoning and water to the cooked beef, stirring well to combine. Allow the mixture to simmer for about 5 minutes until it thickens slightly.
  4. Add Salsa: Stir in the salsa and let the beef mixture cook for an additional 2 minutes to develop flavor.
  5. Prepare Bean Mixture: In a separate bowl, combine the drained and rinsed black beans and corn, mixing them evenly.
  6. Layer Beef Mixture: Spread a thin layer of the seasoned beef mixture across the bottom of a 9×13 inch baking dish to start the lasagna base.
  7. Add Tortilla Layer: Place one flour tortilla over the beef layer, making sure it covers the dish evenly.
  8. Add Bean and Corn Layer: Spread a layer of the black bean and corn mixture evenly over the tortilla.
  9. Add Cheese Layer: Sprinkle a layer of shredded cheddar and Monterey Jack cheeses on top of the bean mixture.
  10. Repeat Layers: Continue layering in the order of beef mixture, tortilla, bean and corn mixture, and cheese until all ingredients are used, ensuring the final top layer is cheese.
  11. Cover and Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes to heat through and meld the flavors.
  12. Uncover and Finish Baking: Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
  13. Cool Slightly: Remove the lasagna from the oven and let it cool for about 5 minutes to set before serving.
  14. Add Toppings: Top the lasagna with sour cream, chopped fresh cilantro, and sliced green onions for added flavor and freshness before serving.

Notes

  • If you prefer a spicier lasagna, add some chopped jalapeños or hot sauce to the beef mixture.
  • Use corn tortillas for a gluten-free option, but adjust baking time as needed due to moisture content.
  • Leftovers can be refrigerated for up to 3 days and reheat well in the oven or microwave.
  • Feel free to add other taco toppings like sliced olives or diced tomatoes for extra color and flavor.

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Find it online: https://tastydailyeats.com/taco-lasagna-recipe/