Taco Lasagna
Take your taco Tuesdays game to the next level. With layers of tortillas, lots of cheese and perfectly spiced taco meat make this taco lasagna is a flavorful cross between Italian and Mexican-inspired dishes.
Servings: 12
Calories: 280kcal
Ingredients
- 4 flour tortillas 10-inch or 9-inch
- 1½ pounds lean ground beef
- ½ cup sweet yellow onion finely diced
- 2 tablespoon garlic fresh minced
- 2 ounces mild taco seasoning (or add 4 tablespoons of our homemade taco seasoning)
- 1 cup water
- 2 cups chunky mild salsa divided
- 15 ounces black beans drained, rinsed, and divided
- 3 cups fiesta blend shredded cheese divided
- 2 tablespoons chopped cilantro optional garnish
- sour cream optional topping
- fresh pico de gallo optional topping
Instructions
- Preheat the oven to 375°F. Spray a 9x13 baking dish with nonstick spray. Set it aside.
- Lay 2 of the flour tortillas into the bottom of a 9x13 baking dish. Use a sharp knife, or a pizza cutter to trim the excess tortilla edges. Use the 2 trimmed tortillas as a pattern to trim the remaining 2 tortillas for the 2nd layer of the lasagna.
- Using a 3 or 4-quart saucepan over medium-high heat, add the ground beef, onion and minced garlic. Cook the ground beef until it is cooked through and no longer pink. Reduce the heat to medium-low.
- Using a small mixing bowl, whisk together the taco seasoning and 1 cup of water. Pour over the cooked ground beef. Cook for another 2 to 3 minutes, or until the meat mixture begins to thicken. Stir often. Remove from the heat.
- Arrange 2 of the trimmed flour tortillas in the bottom of the prepared baking dish.
- Evenly spread ½ of the meat mixture on top of the tortillas.
- Evenly spread ½ of the salsa over the meat mixture.
- Evenly sprinkle ½ of the black beans over the salsa.
- Evenly sprinkle ½ of the shredded cheese over the beans.
- Arrange the last 2 tortillas over the shredded cheese, and repeat the final layers of ingredients.
- Bake for 20 to 25 minutes. Remove from the oven, and garnish the chopped cilantro. Top with sour cream and pico de gallo. Serve while hot.
Video
Notes
PRO TIP: Try our homemade taco seasoning recipe.
PRO TIP: If you want to increase the spiciness, you can use spicy salsa or add 1 teaspoon of chili powder.
PRO TIP: This easy taco lasagna can be assembled the night before and stored in the refrigerator. Pop it in the oven just before you are ready to serve.
PRO TIP: Some people just do not like cilantro, you can definitely leave it off or garnish with green onions on top of the lasagna instead.
Nutrition
Calories: 280kcal | Carbohydrates: 21g | Protein: 23g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 990mg | Potassium: 498mg | Fiber: 5g | Sugar: 4g | Vitamin A: 843IU | Vitamin C: 4mg | Calcium: 227mg | Iron: 3mg