Cheesy Baked Taco Lasagna
A delightful fusion of lasagna and tacos, layered with beef, beans, cheese, and tortillas for a comforting meal.
Ingredients
For the filling
- 450 grams lean ground beef Cooked until browned
- 1 packet taco seasoning blend (28 grams) Use your favorite blend
- 160 milliliters water
- 1 can black beans (425 g), drained
- 1 can corn kernels (425 g), drained
- 1 can diced tomatoes with green chilies (283 g), liquid removed
For the assembly
- 8-10 pieces medium-sized flour tortillas Corn tortillas can be an alternative
- 120 grams sour cream Plus additional for topping if preferred
- 200 grams shredded Monterey Jack cheese For layering
- 200 grams shredded sharp cheddar cheese For layering
- 2 pieces scallions, thinly sliced Optional garnish
- 1 bunch fresh cilantro, finely chopped Optional for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish and set it aside.
- In a large frying pan over medium heat, cook the ground beef until fully browned. Use a spoon or spatula to break it apart and drain off any excess fat.
- Sprinkle the taco seasoning mix over the cooked beef and add the measured water. Stir well and let the mixture simmer for about 2–3 minutes, or until it slightly thickens.
- Fold in the black beans, corn, and drained diced tomatoes with green chilies. Mix everything together and continue to cook for an extra 2 minutes to let the flavors meld.
Assembling
- Lay 2–3 tortillas at the bottom of the prepared baking dish. Trim them if needed to cover the base completely.
- Spread a portion of the meat and vegetable mixture evenly over the tortillas. Add dollops of sour cream and sprinkle both cheeses on top.
- Repeat layering with more tortillas, meat mixture, sour cream, and cheese until all ingredients are used. Ensure the top is generously covered with cheese.
Baking
- Cover the dish loosely with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for another 10 minutes, or until the top is golden and bubbling.
- Allow the casserole to sit for about 5 minutes before cutting. Garnish with scallions and fresh cilantro if desired.
Notes
If you have leftovers, allow the lasagna to cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. For longer storage, wrap individual portions and freeze for up to 2-3 months.