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Taco Lasagna

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A hearty and flavorful Taco Lasagna layered with seasoned ground beef, beans, tortillas, salsa, sour cream, and plenty of melted cheese. This comforting casserole combines the bold taste of tacos with the satisfying layers of a baked dish.

Ingredients

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 (1 oz) packet taco seasoning
  • 1/2 cup water
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (10 oz) can diced tomatoes with green chilies, drained
  • 1 cup salsa
  • 1 cup sour cream
  • 2 cups shredded cheddar or Mexican blend cheese
  • 6–8 small flour tortillas

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, then stir in garlic and cook for 1 minute.
  3. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease.
  4. Stir in taco seasoning and water. Simmer for a few minutes until thickened.
  5. Add black beans, diced tomatoes with green chilies, and salsa. Cook for 3–4 minutes to blend flavors.
  6. Grease a 9×13-inch baking dish. Layer tortillas on the bottom, slightly overlapping if needed.
  7. Spread a portion of the meat mixture over the tortillas, add a layer of sour cream, and sprinkle with cheese.
  8. Repeat layers until ingredients are used, finishing with cheese on top.
  9. Bake uncovered for 25–30 minutes, until cheese is melted and bubbly.
  10. Let rest for 10 minutes before slicing and serving.

Notes

  • Drain beans and tomatoes thoroughly to prevent excess moisture.
  • Substitute ground turkey or shredded chicken if desired.
  • For a vegetarian version, replace meat with extra beans, corn, and sautéed bell peppers.
  • Assemble up to 1 day ahead and refrigerate before baking.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/taco-lasagna/