Description
This delicious Taco Lasagna combines the bold flavors of classic tacos with the comforting layers of a traditional lasagna. Featuring seasoned ground beef, black beans, salsa, and a mix of sharp cheddar and pepper Jack cheeses layered between soft flour tortillas, this baked dish is perfect for a family dinner or gathering. Topped with sour cream, fresh onions, tomatoes, and cilantro, it delivers a satisfying blend of textures and vibrant Mexican-inspired flavors.
Ingredients
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Main Ingredients
- 1 Tbsp. vegetable oil, plus more for greasing
- 1 medium yellow onion, chopped, plus more for serving
- 1 bell pepper, seeds and ribs removed, chopped
- 2 cloves garlic, chopped
- 1 lb. (85% lean) ground beef
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 Tbsp. chili powder
- 1 Tbsp. all-purpose flour
- 1 Tbsp. ground cumin
- 1 (15-oz.) can black beans, drained
- 1 (15-oz.) jar medium salsa (about 1 1/2 cups)
- 6 (8") flour tortillas, divided
- 8 oz. sharp cheddar cheese, shredded, divided
- 8 oz. pepper Jack cheese, shredded, divided
- 1 (14.75-oz.) can creamed corn, divided
For Serving
- Sour cream, for drizzling
- Chopped tomatoes, for garnish
- Chopped fresh cilantro, for garnish
- Extra chopped onion, for garnish
Instructions
- Prepare the oven and baking dish: Preheat your oven to 400°F (200°C). Lightly grease a 13 x 9 inch baking dish with vegetable oil to prevent sticking and set aside.
- Sauté vegetables: In a large skillet over medium-high heat, warm 1 tablespoon of vegetable oil. Add the chopped onion and bell pepper and cook, stirring occasionally, until they soften, about 7 minutes. Add the garlic and cook for an additional minute until fragrant.
- Cook the beef: Add the ground beef to the skillet. Season with kosher salt and freshly ground black pepper. Cook the beef, breaking it up with a wooden spoon, until it is no longer pink and fully cooked through, about 6 minutes. Drain excess fat to reduce greasiness.
- Add spices and combine ingredients: Stir in chili powder, all-purpose flour, and ground cumin, cooking for about 1 minute to coat the meat and develop the flavors. Mix in drained black beans, salsa, and 1/4 cup water. Scrape the browned bits from the skillet bottom to incorporate flavor, then cook for 2 to 3 minutes until everything is warmed and combined. Remove from heat.
- Assemble the lasagna layers: Spread a small amount of the beef mixture on the bottom of the prepared baking dish. Layer 2 flour tortillas on top. Sprinkle with one-quarter of the shredded sharp cheddar and one-quarter of the pepper Jack cheeses. Add half of the creamed corn followed by half of the remaining beef mixture. Repeat by layering 2 more tortillas, one-quarter of each cheese, the remaining creamed corn, and remaining beef mixture. Finish with the last 2 tortillas and top with the remaining shredded cheeses.
- Bake the lasagna: Place the lasagna in the preheated oven and bake until the cheese has melted and the filling is bubbly, about 30 minutes. Remove the dish and let it stand for about 10 minutes before serving to set and cool slightly.
- Serve with garnishes: Drizzle the lasagna with sour cream and top with extra chopped onions, tomatoes, and fresh cilantro for added freshness and flavor. Slice and serve warm.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- If you prefer a spicier dish, use hot salsa or add chopped jalapeños.
- To make it gluten-free, replace flour tortillas with corn tortillas and ensure the flour used in the recipe is gluten-free.
- Leftovers keep well for 2-3 days refrigerated and reheat nicely in the oven or microwave.
- For a vegetarian version, omit ground beef and increase beans and vegetables.
Nutrition
- Serving Size: 1 serving (1/8 of recipe)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 65 mg
