Taco Lasagna

 

 

 

 

 

Ingredients

1 lb ground beef

1 small onion, diced

1 packet taco seasoning (or 2–3 tbsp homemade)

1/2 cup water

1 can (15 oz) black beans, drained and rinsed (optional)

1 can (10 oz) diced tomatoes with green chilies (like Rotel), drained

1 cup corn kernels (frozen or canned & drained)

2 cups shredded cheese (cheddar, Mexican blend, or a combo)

6–8 small flour or corn tortillas

1/2 cup salsa (for layering, optional)

Optional toppings: sour cream, green onions, cilantro, jalapeños

Instructions:

1. Preheat oven to 375°F (190°C).

2. Cook the beef and onion:
In a large skillet over medium heat, cook the ground beef and diced onion until beef is browned and onion is soft. Drain excess grease.

3. Add taco seasoning:
Stir in the taco seasoning and 1/2 cup water. Cook until thickened (about 2–3 minutes).

4. Mix in fillings:
Add the black beans, corn, and diced tomatoes. Stir and heat through.

5. Assemble the lasagna:
In a greased 9×13 baking dish:

Spread a small spoon of salsa or meat mixture on the bottom.

Layer tortillas to cover the bottom (cut if needed to fit).

Add 1/3 of the meat mixture.

Sprinkle 1/3 of the cheese.

Repeat layers two more times (tortilla → meat → cheese).

6. Bake:
Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly.

7. Cool & serve:
Let sit for 5–10 minutes before slicing. Add your favorite toppings.