Description
A taco lasagna combines the heartiness of traditional lasagna with vibrant Mexican flavors, layered with ground beef, taco seasoning, and melted cheese.
Ingredients
- 1 lb (450 g) ground beef
- 1 packet (1 oz / 28 g) taco seasoning mix
- 2/3 cup (160 ml) water
- 1 can (15 oz / 425 g) black beans, rinsed and drained
- 1 can (15 oz / 425 g) corn kernels, drained
- 1 can (10 oz / 283 g) diced tomatoes with green chilies, drained
- 2 cups (200 g) shredded cheddar cheese
- 2 cups (200 g) shredded Monterey Jack cheese
- 8 – 10 medium flour tortillas
- 1/2 cup (120 g) sour cream (plus extra for serving)
- 2 green onions, sliced (optional garnish)
- Fresh cilantro, chopped (optional garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease the baking dish with a little cooking spray or oil.
- Cook the ground beef in a large skillet over medium heat until browned, breaking it apart as it cooks. Drain excess fat.
- Stir in the taco seasoning and water. Simmer for 2–3 minutes until the mixture thickens.
- Mix in the black beans, corn, and diced tomatoes. Heat together for another 2 minutes to meld the flavors.
- Place 2–3 tortillas on the bottom of the prepared dish, cutting them to fit as necessary.
- Spread a layer of the beef mixture over the tortillas. Add spoonfuls of sour cream followed by a sprinkle of both shredded cheeses.
- Repeat these layers until all ingredients are used, finishing with a generous layer of cheese on top.
- Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Allow to cool for 5 minutes before slicing. Garnish with green onions and cilantro if desired. Serve with extra sour cream.
Notes
Allow the dish to rest slightly before serving for easier slicing. Store leftovers in an airtight container for up to 3-4 days.
