Description

This Taco Lasagna recipe combines the bold flavors of a classic taco with the comforting layers of a lasagna. Ground beef seasoned with chili powder and cumin is layered with black beans, salsa, creamed corn, and a blend of sharp cheddar and pepper Jack cheeses between soft flour tortillas. Baked until bubbly and golden, it’s a hearty and flavorful dish perfect for family dinners or casual gatherings.

Ingredients

Units Scale

For the Taco Lasagna:

1 Tbsp. vegetable oil, plus more for greasing
1 medium yellow onion, chopped, plus more for serving
1 bell pepper, seeds and ribs removed, chopped
2 cloves garlic, chopped
1 lb. (85% lean) ground beef
Kosher salt, to taste
Freshly ground black pepper, to taste
2 Tbsp. chili powder
1 Tbsp. all-purpose flour
1 Tbsp. ground cumin
1 (15-oz.) can black beans, drained
1 (15-oz.) jar medium salsa (about 1 1/2 cups)
6 (8") flour tortillas, divided
8 oz. sharp cheddar, shredded, divided
8 oz. pepper Jack cheese, shredded, divided
1 (14.75-oz.) can creamed corn, divided

For Serving:

Sour cream, for drizzling
Chopped tomatoes
Chopped fresh cilantro
Additional chopped onion

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Instructions

Prepare the Oven and Baking Dish: Preheat your oven to 400°F (200°C). Lightly grease a 13″ x 9″ baking dish with vegetable oil to prevent sticking and set aside.
Sauté Vegetables: In a large skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Add the chopped onion and bell pepper, cooking and stirring occasionally until softened, about 7 minutes. Add the chopped garlic and continue cooking, stirring, until fragrant, about 1 more minute.
Cook Ground Beef: Add the ground beef to the skillet. Season with kosher salt and freshly ground black pepper. Cook the beef, breaking it up with a wooden spoon, until no longer pink, approximately 6 minutes. Drain any excess fat from the skillet.
Add Spices and Beans: Stir in chili powder, all-purpose flour, and ground cumin, coating the meat evenly and cooking for about 1 minute until fragrant. Add the drained black beans, salsa, and 1/4 cup of water. Cook while scraping any browned bits from the bottom of the skillet until the mixture is well combined and heated through, around 2 to 3 minutes. Remove from heat.
Assemble the Lasagna: Spread a small amount of the beef mixture evenly across the bottom of the prepared baking dish. Layer 2 flour tortillas over the beef. Sprinkle one-quarter of the shredded sharp cheddar and one-quarter of the shredded pepper Jack cheese over the tortillas. Add half of the creamed corn and half of the remaining beef mixture. Top with 2 more tortillas, then one-quarter of each cheese, followed by the remaining creamed corn and beef mixture. Finish by layering the remaining 2 tortillas and the last portions of cheddar and pepper Jack cheese.
Bake: Place the assembled dish into the preheated oven and bake for about 30 minutes, or until the cheese is melted, bubbly, and golden and the filling is hot and bubbling.
Rest and Serve: Remove the lasagna from the oven and let it stand for about 10 minutes to set. Drizzle with sour cream and garnish with additional chopped onion, fresh chopped tomatoes, and cilantro before serving.

Notes

Using 85% lean ground beef ensures a good balance of flavor and fat without too much grease.
If preferred, corn tortillas can be used instead of flour for a gluten-free option, but the texture will differ.
Adjust the level of salsa heat depending on your preference to make the dish milder or spicier.
Letting the lasagna rest before serving helps it set and makes it easier to slice.
This dish can be prepared a day ahead and reheated for convenience.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/8 of recipe
Calories: 450 kcal
Sugar: 6 g
Sodium: 600 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0.3 g
Carbohydrates: 35 g
Fiber: 6 g
Protein: 25 g
Cholesterol: 70 mg