This taco lasagna layers seasoned beef, salsa, and melted cheese between tortillas, making it a Mexican-Italian fusion that's cheesy, hearty, and full of bold flavors. Perfect for busy weeknights or potlucks.
Course Dinner
Prep Time 20 minutesminutes
Cook Time 28 minutesminutes
Total Time 48 minutesminutes
Servings 3
Author FastPrep Recipes
Ingredients
1 lb Ground beefor ground turkey for a leaner option
1 cup Salsamild, medium, or spicy based on preference
1 cup Canned black beansdrained and rinsed
1 cup Corn kernelsfresh, frozen, or canned and drained
8 Small flour tortillasor use corn tortillas for gluten-free
2 cups Shredded cheesecheddar, Mexican blend, or pepper jack
½ cup Sour creamoptional for garnish
½ cup Chopped green onions or fresh cilantrooptional for garnish
Instructions
Preheat the oven to 375°F (190°C). In a skillet, brown the ground beef over medium heat, drain excess fat, and mix in taco seasoning with a bit of water.
Add salsa, black beans, and corn to the skillet, mixing well and simmering for 5 minutes.
In a greased 9×9 baking dish, layer two tortillas, followed by the beef mixture and shredded cheese. Continue layering the ingredients until all have been utilized, ensuring that cheese is placed on the topmost layer.
Cover with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
Let cool for 5 minutes, then serve topped with sour cream and garnished with green onions or cilantro. Slice and enjoy!
Notes
For extra heat, add chopped jalapeños or hot sauce to the beef mixture.
For a lighter version, substitute ground beef with ground turkey and use reduced-fat cheese.