🌮 Taco Lasagna
🍴 Serves: 6–8
⏱️ Ready in: About 45 minutes
🥘 Ingredients
For the Meat Filling:
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1 lb ground beef (or ground turkey)
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1 small onion, diced
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1 packet taco seasoning (or 2½ tbsp homemade)
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¾ cup water
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1 (15 oz) can black beans, drained and rinsed
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1 (10 oz) can diced tomatoes with green chilies (like Rotel)
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1 cup corn (fresh, frozen, or canned)
For the Layers:
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8–10 flour or corn tortillas, cut to fit your baking dish
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2 cups shredded cheddar cheese (or Mexican blend)
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1 ½ cups shredded mozzarella cheese
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1 (15 oz) can enchilada sauce or taco sauce
Toppings (optional but awesome):
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Sour cream
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Sliced green onions
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Chopped tomatoes
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Avocado or guacamole
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Fresh cilantro
👩🍳 Instructions
1. Cook the meat filling
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In a large skillet over medium heat, cook ground beef and onion until browned.
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Drain excess grease.
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Stir in taco seasoning and water; simmer 2–3 minutes.
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Add beans, tomatoes, and corn; simmer 5 minutes. Remove from heat.
2. Assemble the lasagna
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Preheat oven to 375°F (190°C).
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Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
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Layer like this:
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Tortillas (overlapping slightly)
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Half the meat mixture
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A handful of cheese
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A drizzle of sauce
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Repeat for 2–3 layers, ending with tortillas, sauce, and lots of cheese on top.
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3. Bake
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Cover loosely with foil and bake 20 minutes.
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Remove foil and bake another 10–15 minutes, until cheese is bubbly and golden.
4. Serve
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Let rest 10 minutes before slicing (so it holds its shape).
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Top with sour cream, green onions, avocado, or salsa.
💡 Tips & Variations
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Spice it up: Add jalapeños or hot sauce to the filling.
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Creamier version: Mix ½ cup sour cream into the meat layer before baking.
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Low-carb: Use low-carb tortillas or layer with thin zucchini slices instead.
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Make ahead: Assemble up to 24 hours in advance, refrigerate, and bake when ready.
Would you like me to give you a “Chicken Taco Lasagna” version next — creamy, cheesy, and loaded with flavor like a Tex-Mex twist on enchiladas?
