Layered Mexican Taco Lasagna

Spice Up Dinner with This Delicious Mexican Twist on Classic Lasagna

Lasagna meets tacos in this mouthwatering Mexican Taco Lasagna recipe. Layers of seasoned ground beef, gooey cheese, salsa, and tortillas make this dish a family favorite. It’s perfect for a crowd, and leftovers are just as tasty the next day.

Ingredients:

For the Meat Filling:

• 1 pound (450g) lean ground beef
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning mix
• 1 can (14 ounces/400g) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 cup salsa
• 1/2 cup water

For the Layers:

• 6 flour tortillas (8-inch/20cm)
• 2 cups shredded Mexican cheese blend
• 1 cup sour cream
• 1 cup chopped fresh tomatoes
• Fresh cilantro leaves, for garnish
• Sliced jalapeños, for garnish (optional)

Instructions:

1. Brown the Ground Beef:

1. In a large skillet over medium heat, cook the ground beef, breaking it apart with a spatula, until it’s no longer pink.
2. Add the chopped onion, diced red bell pepper, and minced garlic. Cook for 2-3 minutes until the vegetables soften.

2. Season and Add Fillings:

1. Sprinkle the taco seasoning mix over the beef mixture and stir to combine.
2. Add the black beans, frozen corn, salsa, and water. Stir well. Let it simmer for about 5 minutes until the mixture thickens slightly. Remove it from heat.

3. Assemble the Lasagna:

1. Preheat your oven to 350°F (175°C).
2. In a greased 9×13-inch (23x33cm) baking dish, spread a thin layer of the meat mixture.
3. Place two tortillas on top of the meat mixture, overlapping slightly.
4. Spread a layer of the meat mixture over the tortillas.
5. Sprinkle a handful of shredded cheese on top.
6. Repeat the layers until you’ve used all the meat mixture, finishing with a layer of cheese on top.

4. Bake:

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.

5. Garnish and Serve:

1. Remove the foil and bake for an additional 5-10 minutes until the cheese is golden and bubbly.
2. Remove the lasagna from the oven and let it rest for a few minutes.
3. Garnish with dollops of sour cream, chopped fresh tomatoes, cilantro leaves, and sliced jalapeños if you like it spicy.
4. Slice and serve your Mexican Taco Lasagna hot.

Tips:

• Customize your Mexican Taco Lasagna with additional toppings like sliced olives, guacamole, or diced avocado.
• If you prefer a milder heat level, use mild salsa and omit the jalapeños.
• Leftovers can be refrigerated for a day or two. Reheat individual servings in the microwave.

Variation:

Feel free to use ground chicken or turkey instead of ground beef for a leaner option. You can also add sautéed bell peppers, onions, or mushrooms for extra flavor and nutrition.

Cook’s Note:

This recipe is very versatile. If you have leftover cooked chicken or beef, you can use it instead of ground meat. Just shred or chop it and mix it with taco seasoning for a quick filling.