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Taco Lasagna

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A delicious twist on classic lasagna combining cheesy goodness with flavorful taco ingredients.

Ingredients

  • 1 Tbsp. vegetable oil, plus more for greasing
  • 1 medium yellow onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 lb. ground beef (85% lean)
  • Kosher salt
  • Freshly ground black pepper
  • 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-inch) 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
  • Sour cream, for serving
  • Chopped tomatoes, for serving
  • Chopped fresh cilantro, for serving

Instructions

  1. Preheat the oven to 400°F (200°C) and lightly grease a 13″ x 9″ baking dish with a bit of oil.
  2. In a large skillet over medium-high heat, add 1 Tbsp. of oil. Cook the onion and bell pepper for about 7 minutes until softened. Add the garlic and cook for another minute.
  3. Add the ground beef, season with salt and pepper, and cook for around 6 minutes until no longer pink. Drain the excess fat.
  4. Stir in the chili powder, flour, and cumin, cooking for about 1 minute. Add the black beans, salsa, and 1/4 cup of water, finishing cooking for 2 to 3 minutes.
  5. In the prepared baking dish, layer a little beef mixture on the bottom, top with 2 tortillas, sprinkle with one-quarter of the cheddar and pepper Jack cheeses, half of the creamed corn, and half of the beef mixture. Repeat this layer, finishing with 2 tortillas and the last of the cheeses on top.
  6. Bake for about 30 minutes until the cheese is melted and bubbly. Let it sit for 10 minutes after baking.
  7. Top with sour cream, onions, tomatoes, and cilantro before serving.

Notes

For a spicier kick, add jalapeños or use spicy salsa. You can also substitute the ground beef for turkey or a meat alternative for a healthier version.