Description
This hearty Taco Lasagna combines the bold flavors of seasoned ground beef, black beans, corn, and a blend of cheddar and Monterey Jack cheeses layered between soft flour tortillas. Baked to bubbly perfection, it’s an easy and satisfying Mexican-inspired casserole perfect for family dinners or casual get-togethers.
Ingredients
Scale
Meat and Seasoning
- 1 lb ground beef
- 1 packet taco seasoning
- 3/4 cup water
- 2 cups salsa
Veggies and Beans
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
Cheese and Tortillas
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
Toppings
- 1 cup sour cream
- 1/4 cup chopped fresh cilantro
- 2 tablespoons sliced green onions
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the assembled lasagna.
- Cook Ground Beef: In a large skillet over medium heat, cook the ground beef until fully browned, then drain any excess fat to keep the dish from becoming greasy.
- Season Beef: Add taco seasoning and water to the cooked beef, stirring well to combine. Allow it to simmer for about 5 minutes until slightly thickened for enhanced flavor.
- Add Salsa: Stir in the salsa and cook the mixture for an additional 2 minutes to meld the flavors.
- Prepare Beans and Corn: In a separate bowl, mix together the drained and rinsed black beans with the drained corn to create a hearty layer.
- Layer Beef: Spread a thin layer of the beef mixture evenly across the bottom of a 9×13 inch baking dish as the base layer.
- First Tortilla Layer: Place a flour tortilla over the beef mixture, ensuring it covers the dish bottom evenly to act as a lasagna ‘noodle’.
- Add Bean Mixture: Spread a layer of the black bean and corn mixture over the tortilla to add texture and flavor.
- Cheese Layer: Sprinkle an even layer of shredded cheddar and Monterey Jack cheeses over the beans for gooey richness.
- Repeat Layers: Continue layering beef mixture, tortilla, bean and corn mixture, and cheese until ingredients are used up, finishing with cheese on top for a golden crust.
- Cover and Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes to cook through and heat evenly.
- Brown Cheese: Remove the foil and bake for another 10 minutes until the cheese on top is bubbly and nicely golden brown.
- Cool Slightly: Remove from the oven and let the lasagna cool for 5 minutes to set before slicing.
- Add Toppings: Top with sour cream, chopped fresh cilantro, and sliced green onions for freshness and added flavor before serving.
Notes
- Use warm tortillas for easier layering and to prevent tearing.
- Feel free to substitute ground beef with ground turkey or chicken for a leaner option.
- Can be prepared a day ahead and refrigerated; bake covered and add extra baking time if coming from cold.
- Customize heat level by adjusting the amount or type of salsa and taco seasoning used.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
