Taco Lasagna
This Taco Lasagna dish is a hearty Mexican meal with layers of classic taco fillings that's prepared as an Italian casserole.
Servings: 12
Calories: 250kcal
Ingredients
- 1½ lbs lean ground beef
- ½ cup finely diced sweet yellow onion
- 2 tbsp fresh minced garlic
- 2 ounces (2 - 1 ounce packages) mild taco seasoning
- 1 cup water
- 4 10 inch flour tortillas (or 4 - 9 inch flour tortillas)
- 2 cups chunky mild salsa (divided)
- 15 ounce can black beans drained and rinsed (divided)
- 3 cups fiesta blend shredded cheese (divided)
- 2 tbsp chopped cilantro (optional garnish)
- Sour cream (optional topping)
- Fresh pico de gallo (optional topping)
Instructions
- Preheat the oven to 375*.
- Lay 2 of the flour tortillas into the bottom of a 9x13 baking dish. Using 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.
- Spray a 9x13 baking dish with nonstick spray. Set it aside.
- Using a 3 - 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 2-3 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 - 25 minutes. Remove from the oven, and garnish the chopped cilantro. Top with sour cream and pico de gallo. Serve while hot.
Video
Notes
Storage:
- To Store: Store any leftovers tightly covered in the refrigerator for up to 3 days
- To Freeze: You can freeze the uncooked lasagna for up to 2 months. Allow the lasagna to completely thaw, and cook according to directions.
- To Reheat: To reheat a pan of lasagna from the refrigerator, let it sit on the counter for about an hour and bake according to directions.
- I recommend letting the baked lasagna rest for at least 5-7 minutes before you try to slice it. This will help the layers hold together.
- Feel free to make your own taco seasoning if you prefer. Or try our Homemade Taco Seasoning!
Nutrition
Calories: 250kcal | Carbohydrates: 18g | Protein: 22g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 1106mg | Potassium: 479mg | Fiber: 4g | Sugar: 4g | Vitamin A: 847IU | Vitamin C: 5mg | Calcium: 187mg | Iron: 3mg