Description
Perfect for a family dinner, a potluck gathering, or even meal prep, taco lasagna is an easy-to-make dish that brings excitement to the dinner table. Its versatility allows for endless customizations, from switching up the protein to adding different toppings for a unique twist. Each layer bursts with flavor, ensuring that every bite delivers a satisfying combination of textures and tastes.
Ingredients
Scale
Meat Mixture:
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- 1 lb ground beef
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- 1 small onion, diced
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- 2 cloves garlic, minced
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- 1 packet taco seasoning
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- 1/2 cup water
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- 1 cup salsa
Sauce:
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- 1 can (15 oz) tomato sauce
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- 1 can (10 oz) diced tomatoes with green chilies
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- 1 teaspoon chili powder
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- 1 teaspoon cumin
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- 1/2 teaspoon salt
Layers:
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- 6 medium flour tortillas
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- 2 cups shredded cheddar cheese
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- 2 cups shredded Monterey Jack cheese
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- 1 can (15 oz) black beans, drained and rinsed
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- 1 cup corn kernels (optional)
Toppings:
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- 1/2 cup sour cream
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- 1/4 cup chopped cilantro
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- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
Instructions
Step 1: Prepare the Meat Mixture
- Heat a large skillet over medium heat.
- Add ground beef and cook until browned, breaking it apart with a spatula.
- Stir in diced onions and garlic, cooking for another 3 minutes until softened.
- Sprinkle in taco seasoning and add water, stirring until well combined.
- Mix in salsa and simmer for 5 minutes, allowing the flavors to meld.
Step 2: Make the Sauce
- In a separate saucepan, combine tomato sauce, diced tomatoes with green chilies, chili powder, cumin, and salt.
- Stir well and let the sauce simmer on low heat for 10 minutes.
Step 3: Assemble the Taco Lasagna
- Preheat oven to 375°F (190°C).
- Spread a thin layer of the prepared sauce on the bottom of a greased baking dish.
- Place a tortilla on top, followed by a layer of the meat mixture, black beans, corn, and a generous sprinkle of shredded cheese.
- Repeat the layers, finishing with a tortilla topped with sauce and cheese.
Step 4: Bake
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
- Let the taco lasagna rest for 5 minutes before slicing.