Taco Casserole Mexican Lasagna
Introducing your new favorite weeknight dinner: Taco Casserole Mexican Lasagna! This hearty, flavor-packed dish combines the bold, zesty essence of tacos with the comforting layers of classic lasagna, creating a fusion meal that's sure to be a crowd-pleaser. Layers of seasoned ground beef (or turkey), black beans, corn, and diced tomatoes with green chilies are stacked between soft flour tortillas, smothered in red enchilada sauce, and topped with a melty duo of cheddar and Monterey Jack cheeses. Ready in just under an hour, this easy casserole is perfect for feeding the whole family or prepping ahead for a dinner party. Serve with a dollop of sour cream and a sprinkle of fresh cilantro for a deliciously festive finish. This Mexican lasagna recipe is a must-try for fans of Tex-Mex cuisine and lovers of casserole-style comfort food!
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Recipe Information
Ingredients
- 1 pound ground beef (or ground turkey)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (canned or frozen)
- 1 can (10 ounces) diced tomatoes with green chilies (such as Rotel)
- 1 can (10 ounces) red enchilada sauce
- 4 whole large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.5 cup sour cream (optional, for serving)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with nonstick spray or oil.
Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat with a wooden spoon, until the beef is browned and the onion is softened, about 5-7 minutes. Drain any excess grease.
Stir in the minced garlic and taco seasoning. Cook for another 1-2 minutes until fragrant.
Add the black beans, corn, and diced tomatoes with green chilies to the skillet. Stir to combine and simmer for 3-4 minutes. Remove from heat.
Spread a thin layer of enchilada sauce on the bottom of the greased baking dish.
Place one large tortilla on top of the sauce (cut it, if necessary, to fit the shape of the dish). Spread one-third of the meat and vegetable mixture over the tortilla, then sprinkle with one-third of the shredded cheddar and Monterey Jack cheeses.
Repeat the layers two more times: tortilla, meat mixture, cheese. Finish with a fourth tortilla on top, the remaining enchilada sauce, and the remaining cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5-10 minutes before slicing into squares.
Serve with sour cream and chopped fresh cilantro, if desired.
Nutrition Facts
Calories |
4094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.1 g | 308% | |
| Saturated Fat | 121.4 g | 607% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 10859 mg | 472% | |
| Total Carbohydrate | 270.5 g | 98% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 42.2 g | ||
| Protein | 216.7 g | 433% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3130 mg | 241% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 3865 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
