A layered, cheesy, and flavorful dish that combines the best of tacos and lasagna. It’s perfect for family dinners, potlucks, or any occasion where you want to serve something fun and satisfying.
Ingredients:
- For the Meat Filling:
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning
- 1/2 cup water
- 1/2 cup diced onion
- 1 clove garlic, minced
- For the Layers:
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (16 oz) jar salsa (your preferred heat level)
- 1 (4 oz) can diced green chilies (optional)
- 12-15 corn or flour tortillas (6-inch), or a box of oven ready lasagna noodles.
- 2 cups shredded Mexican blend cheese (or cheddar, Monterey Jack, etc.)
- 1/2 cup sour cream (optional)
- 1/4 cup chopped cilantro (optional)
- 1 diced tomato (optional)
- 1 diced avocado (optional)
Instructions:
- Prepare the Meat Filling:
- In a large skillet, brown the ground beef (or turkey) over medium-high heat, breaking it up with a spoon. Drain any excess grease.
- Add the diced onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.
- Stir in the taco seasoning and water. Bring to a simmer and cook for 5-10 minutes, or until the liquid has reduced and the mixture has thickened.
- Remove from heat.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- Spread a thin layer of salsa on the bottom of the dish.
- If using tortillas, lay a layer of tortillas over the salsa, overlapping as needed to cover the bottom. If using oven ready lasagna noodles, lay those down.
- Spread half of the meat filling over the tortillas/noodles.
- Sprinkle half of the black beans and half of the corn over the meat.
- If desired, spread half of the diced green chilies over the corn.
- Drizzle half of the remaining salsa over the bean and corn layer.
- Sprinkle 1 cup of shredded cheese over the salsa.
- Repeat the layers: tortillas/noodles, remaining meat filling, remaining black beans and corn, remaining green chilies (if using), remaining salsa, and the remaining 1 cup of cheese.
- Bake:
- Cover the baking dish with aluminum foil.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
- Remove from oven and let rest for 10 minutes.
- Serve:
- Cut the taco lasagna into squares and serve.
- Top with sour cream, chopped cilantro, diced tomatoes, and avocado, if desired.
Tips and Variations:
- For a spicier lasagna, use a hotter salsa or add diced jalapeños to the meat filling.
- You can add other vegetables, such as bell peppers or zucchini, to the meat filling.
- Substitute refried beans for the black beans.
- For a lower carb version, you can substitute the tortillas or lasagna noodles for zucchini slices, or other low carb vegetable.
- Add a layer of cotija cheese for a salty tang.
- If you do not have taco seasoning, a combination of chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper will work.
Enjoy your delicious Taco Lasagna!