Taco Lasagna
Prepare to wow your taste buds with this irresistible Taco Lasagna, a mouthwatering fusion of Mexican-inspired flavors and comforting layered goodness. This hearty dish features layers of tender flour tortillas, zesty seasoned ground beef, black beans, sweet corn, and diced tomatoes with green chilies, all crowned with a gooey blend of cheddar and Monterey Jack cheeses. Ready in just under an hour, this family-friendly recipe is perfect for weeknight dinners or casual gatherings. Top it off with a dollop of creamy sour cream and a sprinkle of fresh cilantro for the ultimate finishing touch. Easy to customize and packed with bold flavor, this taco casserole twist will quickly become a favorite in your meal rotation. Try it tonight and savor every cheesy, flavorful bite!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 tbsp taco seasoning
- 1 can (10 oz) canned diced tomatoes with green chilies
- 1 can (15 oz) canned black beans (drained and rinsed)
- 1 cup frozen corn kernels
- 6 flour tortillas (8-inch)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 2 tbsp chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or oil.
In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is softened, about 5-7 minutes. Drain any excess grease.
Stir in the taco seasoning, diced tomatoes with green chilies, black beans, and corn. Simmer for 3-5 minutes, allowing the flavors to meld. Remove from heat.
In the prepared baking dish, spread a thin layer of the beef mixture on the bottom. Place two tortillas over the mixture, overlapping them as needed to cover the surface.
Spread a third of the beef mixture over the tortillas, followed by a third of the shredded cheddar and Monterey Jack cheeses.
Repeat the layering process two more times: tortillas, beef mixture, and cheeses, finishing with a layer of cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the taco lasagna from the oven and let it rest for 10 minutes before slicing. Top with a dollop of sour cream and sprinkle with cilantro for garnish, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
4257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.9 g | 332% | |
| Saturated Fat | 137.8 g | 689% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 8719 mg | 379% | |
| Total Carbohydrate | 301.1 g | 109% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 44.9 g | ||
| Protein | 220.7 g | 441% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3335 mg | 257% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 3542 mg | 75% | |
*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.
