Taco Lasagna
A delightful combination of tacos and lasagna, this Taco Lasagna features layers of seasoned ground beef, beans, tortillas, and gooey cheese, perfect for a comforting meal.
Ingredients
For the Beef Filling
- 1 lb ground beef You can substitute with ground turkey or a meat substitute.
- 1 packet taco seasoning mix Can use a homemade mix.
- 2/3 cup water
- 1 can black beans Rinsed and drained.
- 1 can corn kernels Drained.
- 1 can diced tomatoes with green chilies Drained.
For Layering
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 8-10 medium flour tortillas Corn tortillas can be used instead.
- 1/2 cup sour cream Plus extra for serving.
- 2 pieces green onions Sliced, optional garnish.
- to taste fresh cilantro Chopped, optional garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess grease.
- Stir in taco seasoning and water, and let it simmer for about 5 minutes.
- Add black beans, corn, and diced tomatoes, mixing well.
Assembly
- In a 9x13 baking dish, start by layering a few tortillas at the bottom.
- Spoon a portion of the beef mixture over the tortillas, followed by a sprinkle of cheddar and Monterey Jack cheese.
- Repeat the layering process until you run out of either the filling or tortillas, finishing with cheese on top.
Baking
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Serving
- Let the Taco Lasagna rest for about 10 minutes before serving.
- Cut into squares and serve with a dollop of sour cream, sliced green onions, and fresh cilantro.
Notes
Feel free to customize with your favorite taco ingredients. Taco Lasagna can be assembled a day in advance and stored in the refrigerator. Freeze leftovers in an airtight container for up to three months.