Taco Lasagna Made Easy
Discover the ultimate fusion of Tex-Mex and comfort food with this irresistibly easy Taco Lasagna recipe! Layered with seasoned ground beef, tender flour tortillas, flavorful salsa, hearty black beans, sweet corn, and a blend of melted cheddar and Monterey Jack cheese, this dish transforms classic taco night into a family-friendly casserole sensation. With only 15 minutes of prep and a perfectly baked, bubbly finish in just 35 minutes, it's a quick and satisfying meal for busy weeknights or casual gatherings. Serve with a dollop of sour cream and a sprinkle of fresh cilantro for a vibrant, zesty touch. Perfect for Taco Tuesday—or any day you crave bold, delicious flavors in every bite!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 packet Taco seasoning mix
- 0.5 cup Water
- 6 pieces Flour tortillas (8-inch)
- 2 cups Salsa
- 1 can (15 oz) Black beans, drained and rinsed
- 1 cup Frozen corn, thawed
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.5 cup Sour cream (optional)
- 2 tablespoons Chopped fresh cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a large skillet over medium-high heat, cook the ground beef until browned and fully cooked, breaking it up with a spoon as it cooks. Drain any excess grease.
Add the taco seasoning mix and water to the skillet with the ground beef. Stir to combine and cook for 2-3 minutes until the mixture has thickened slightly. Remove from heat.
Spread 1/2 cup of salsa across the bottom of the prepared baking dish.
Place two flour tortillas on top of the salsa, overlapping them slightly to cover the bottom of the dish.
Spread half of the seasoned ground beef over the tortillas, followed by half of the black beans, half of the corn, and 1/2 cup of salsa. Sprinkle 1 cup of shredded cheddar cheese on top.
Add another layer of two tortillas, followed by the remaining ground beef, black beans, corn, 1/2 cup of salsa, and another 1 cup of shredded cheddar cheese.
For the final layer, place the last two tortillas on top and spread the remaining 1 cup of salsa over them. Sprinkle the shredded Monterey Jack cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Allow the taco lasagna to cool for 5-10 minutes before slicing into squares.
Serve with sour cream and a sprinkle of chopped cilantro, if desired. Enjoy!
Nutrition Facts
Calories |
4110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.3 g | 300% | |
| Saturated Fat | 119.3 g | 596% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 8130 mg | 353% | |
| Total Carbohydrate | 303.4 g | 110% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 43.0 g | ||
| Protein | 222.0 g | 444% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3290 mg | 253% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 4544 mg | 97% | |
*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.
