Description

This Taco Lasagna is a flavorful Mexican-inspired casserole that’s easy to prepare and perfect for family dinners. Layers of seasoned ground beef, black beans, corn, salsa, and melted Mexican cheese blend create a hearty, comforting dish that combines the best of tacos and lasagna. With a simple preparation and baking method, it’s a crowd-pleaser that can be customized with optional garnishes like sour cream and fresh cilantro or green onions.

Ingredients

Main Ingredients

1 lb ground beef
1 small onion, chopped
1 packet taco seasoning
1/2 cup water
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn, thawed
2 cups salsa (your preferred heat level)
6 flour tortillas (8-inch size)
2 cups shredded Mexican cheese blend

Optional Garnishes

1/2 cup sour cream
Fresh cilantro or green onions, chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Cook Ground Beef and Onion: In a large skillet over medium heat, cook the ground beef with the chopped onion until the beef is browned and the onion is softened. Drain off any excess fat to keep the dish lighter.
Add Seasoning and Simmer: Stir in the taco seasoning packet and 1/2 cup water. Let it simmer for 2-3 minutes until the sauce slightly thickens, allowing the flavors to meld.
Incorporate Beans, Corn, and Salsa: Mix in the rinsed black beans, thawed corn, and 1 cup of salsa into the skillet. Cook for another 2 minutes to warm through, then remove from heat.
Layer Tortillas and Filling: Place two tortillas on the bottom of the prepared baking dish. You may need to cut them to fit. Spread one-third of the meat mixture evenly over the tortillas, then sprinkle with one-third of the shredded cheese.
Repeat Layers: Repeat the layering with remaining tortillas, meat mixture, and cheese two more times to build the lasagna.
Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to allow flavors to meld and cheese to melt.
Bake Uncovered: Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly browned.
Rest and Serve: Let the taco lasagna rest for 5 to 10 minutes before slicing. Serve with optional sour cream and garnish with chopped cilantro or green onions for added freshness.

Notes

For a spicier dish, choose a hot salsa or add some chopped jalapeños to the filling.
Flour tortillas work best for layering as they hold together well and soften nicely during baking.
The dish can be made ahead and refrigerated; bake it the next day, adding extra baking time if baking straight from the fridge.
For a lighter version, use lean ground beef or substitute with ground turkey.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.