Easy Mexican Taco Lasagna
A delicious and hearty dish combining the flavors of tacos with layers of cheese and tortillas, perfect for family gatherings or meal prep.
Ingredients
Main ingredients
- 12 pieces corn tortillas
- 1 pound ground beef or ground turkey
- 1 can black beans, drained and rinsed (15 ounces)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 packet taco seasoning
- 1 cup water
- 2 cups salsa
- 3 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 small onion, diced
- 1 red bell pepper diced
- 1 tablespoon olive oil
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
Instructions
Preparation and Cooking
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper. Sauté until softened, about 5 minutes.
- Add the ground beef or turkey to the skillet. Cook until browned, breaking it apart with a spatula. Drain any excess fat.
- Stir in the taco seasoning and the water. Mix until combined and let it simmer for about 5 minutes.
- Remove the skillet from heat and mix in the black beans and corn.
- Spread a thin layer of salsa on the bottom of a 9×13-inch baking dish.
- Lay 4 corn tortillas over the salsa, overlapping them slightly.
- Spoon one-third of the meat and bean mixture over the tortillas, followed by one cup of shredded cheese.
- Repeat the layers two more times: tortillas, meat mixture, and cheese.
- Top the final layer with remaining salsa and cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and slightly golden.
- Let the lasagna cool for a few minutes before slicing. Garnish with chopped cilantro and serve with sour cream.
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Notes
This dish pairs beautifully with sides of fresh guacamole, tortilla chips, or a green salad. Consider adding a variety of toppings, such as sliced jalapeños and diced tomatoes for customization.