Taco Lasagna Recipe
Taco lasagna layers seasoned ground beef, black beans, corn, and tomatoes between flour tortillas with cheddar, Monterey Jack, and sour cream. It is a Tex-Mex baked casserole that cuts into six hearty portions.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 packet taco seasoning one 1-ounce packet
- 2/3 cup water
- 1 can black beans one 15-ounce can, drained and rinsed
- 1 can corn kernels one 15-ounce can, drained
- 1 can diced tomatoes with green chiles one 10-ounce can, drained
- 2 cups cheddar shredded, divided
- 2 cups Monterey Jack shredded, divided
- 8 flour tortillas medium, about 6–8 inches, cut to fit
- 1/2 cup sour cream divided
- 2 green onions chopped, for garnish
- cilantro chopped, optional garnish
As Needed
- cooking spray as needed for the baking dish
Instructions
Make Filling
- Cook beef in a large nonstick skillet over medium heat for 8–10 minutes, breaking it up, until cooked through and 160°F. Drain excess fat.
- Add taco seasoning and 2/3 cup water; simmer over medium-low heat for 2–3 minutes. Stir in drained beans, corn, and tomatoes and cook 2 minutes until hot.
Assemble and Bake
- Heat oven to 375°F and lightly grease a 9×13-inch dish. Cut 8 tortillas into pieces that fit the dish.
- Cover the bottom with 4 tortillas; add half the filling, 1/4 cup sour cream in dollops, 1 cup cheddar, and 1 cup Monterey Jack. Repeat with the remaining 4 tortillas, filling, sour cream, and cheeses.
- Cover with foil and bake 20 minutes, then uncover and bake 10 minutes until bubbling and hot through the center.
- Rest 5 minutes, cut into 6 portions, and garnish with green onions and cilantro.
Notes
- Refrigerate portions within 2 hours; use within 3–4 days.
- Freeze individual portions for up to 2 months and thaw in the refrigerator.
- Reheat leftovers to 165°F at the center.