Description
Taco lasagna is a flavorful fusion of Mexican and Italian cuisine, layering tortillas with seasoned beef, salsa, cheese, and beans for a hearty, crowd-pleasing dish.
Ingredients
Units
Scale
- 1 pound ground beef
- 1 small onion, chopped
- 1 packet taco seasoning mix
- 1/2 cup water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups salsa
- 2 cups shredded cheddar cheese
- 6 large flour tortillas
- 1/2 cup sour cream (optional, for topping)
- Chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet, cook ground beef and chopped onion over medium heat until beef is browned and onion is soft. Drain excess fat.
- Add taco seasoning and water to the skillet. Simmer for 5 minutes.
- Stir in black beans and corn, and cook for another 2-3 minutes. Remove from heat.
- Place 2 tortillas on the bottom of the prepared baking dish, overlapping slightly to cover the bottom.
- Spread one-third of the meat mixture over the tortillas, then spoon over 2/3 cup salsa and sprinkle with 2/3 cup cheese.
- Repeat layers two more times, finishing with remaining cheese on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.
- Let rest for 5-10 minutes before slicing. Top with sour cream and cilantro if desired.
Notes
- You can substitute ground turkey or chicken for the beef.
- Add jalapeños or hot sauce for extra heat.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 5g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg