Description

This Taco Lasagna Recipe is a flavorful fusion of Mexican and Italian cuisines. With layers of seasoned meat, gooey cheese, tortillas, and zesty salsa, it’s the perfect comfort food for family dinners, potlucks, or meal prepping. It’s easy to make, packed with bold flavors, and sure to be a hit with everyone at the table.

Ingredients

Ground Beef or Ground Turkey – 1 lb (450 g)
Taco Seasoning (store-bought or homemade) – 2 tbsp
Flour or Corn Tortillas – 8-10 medium-sized
Black Beans (drained and rinsed) – 1 cup (170 g)
Corn (frozen or canned) – 1 cup (150 g)
Salsa (mild, medium, or hot) – 1 ½ cups (350 ml)
Shredded Cheddar Cheese – 2 cups (200 g)
Shredded Monterey Jack Cheese – 1 cup (100 g)
Sour Cream – 1 cup (240 ml)
Onion (chopped) – 1 medium
Garlic (minced) – 2 cloves
Olive Oil – 1 tbsp
Salt and Pepper – To taste
Fresh Cilantro (optional) – For garnish

Instructions

Preheat the oven to 375°F (190°C)
Heat olive oil in a large skillet over medium heat
Add chopped onion and sauté until translucent
Add minced garlic and cook until fragrant
Add ground beef or turkey and cook until browned
Drain any excess fat then stir in taco seasoning with a splash of water
Add black beans and corn cooking for 2-3 minutes until heated through
Season with salt and pepper to taste and set aside
In a saucepan combine sour cream and shredded Monterey Jack cheese over low heat stirring until creamy
Lightly grease a 9×13-inch baking dish and spread a thin layer of salsa at the bottom
Layer tortillas to cover the salsa then add a layer of the meat mixture
Drizzle with creamy cheese sauce and sprinkle shredded cheddar cheese
Repeat layers until all ingredients are used finishing with tortillas salsa and a thick layer of cheese on top
Cover with foil and bake for 25 minutes
Uncover and bake for an additional 10-15 minutes until the cheese is bubbly and golden
Let the taco lasagna rest for 10-15 minutes before slicing and serving
Garnish with fresh cilantro if desired

Notes

You can substitute ground beef with ground chicken or plant-based crumbles for a vegetarian version
For extra heat add sliced jalapeños or a dash of hot sauce between layers
Taco lasagna can be made ahead of time and stored in the refrigerator for up to 24 hours before baking
Leftovers taste even better the next day and can be stored in the fridge for up to 5 days

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American Fusion

Nutrition

Serving Size: 1 slice (1/8 of the lasagna)
Calories: 450 kcal
Sugar: 4 g
Sodium: 850 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 6 g
Protein: 28 g
Cholesterol: 90 mg

Keywords: Taco Lasagna Recipe, Mexican Lasagna, Cheesy Taco Casserole