Busy weeknights call for hearty, flavorful dishes that come together with ease. Enter Taco Lasagna—a delightful Mexican-Italian fusion that layers the bold tastes of tacos into a comforting lasagna format. This recipe is perfect for those craving a cheesy Tex-Mex dish that’s both satisfying and simple to prepare.
Why You’ll Love This Taco Lasagna
- Quick and Easy: With straightforward ingredients and minimal prep, this baked taco lasagna fits seamlessly into a hectic schedule.
- Family-Friendly: Combining familiar flavors in a fun, layered taco casserole, it’s sure to please both kids and adults alike.
- Versatile: Easily adaptable to accommodate various tastes or what’s available in your pantry.
Ingredients :
- 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
- Freshly ground black pepper
- 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
- Sour cream, chopped tomatoes, and chopped fresh cilantro, for serving
Instructions :
- Preheat the Oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté the Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes. Stir in the chopped garlic and cook for an additional minute until fragrant.
- Cook the Ground Beef: Add the ground beef to the skillet, seasoning with salt and freshly ground black pepper. Cook until browned and fully cooked, breaking it up into crumbles as it cooks.
- Season the Mixture: Sprinkle in the chili powder, all-purpose flour, and ground cumin. Stir well to combine, ensuring the spices evenly coat the beef and vegetables.
- Incorporate Beans and Salsa: Stir in the drained black beans and salsa, mixing thoroughly to combine all ingredients. Let the mixture simmer for a couple of minutes to meld the flavors.
- Assemble the Lasagna:
- First Layer: Place two flour tortillas at the bottom of the prepared baking dish, overlapping them as necessary to cover the surface.
- Add Fillings: Spread half of the beef mixture over the tortillas, followed by half of the creamed corn. Sprinkle with half of the shredded sharp cheddar and pepper Jack cheeses.
- Repeat Layers: Add another layer of two tortillas, the remaining beef mixture, the rest of the creamed corn, and another portion of the cheeses, reserving some cheese for the top.
- Final Layer: Place the last two tortillas on top and sprinkle with the remaining shredded cheeses.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly.
- Serve: Allow the taco lasagna to rest for about 10 minutes before slicing to ensure clean cuts. Serve warm, topped with sour cream, chopped tomatoes, chopped fresh cilantro, and additional chopped onion if desired.
Cooking Tips :
- Tortilla Choice: While this recipe uses flour tortillas, feel free to substitute with corn tortillas for a different texture and flavor.
- Cheese Variations: Experiment with different cheeses like Monterey Jack or a Mexican cheese blend to suit your taste preferences.
- Add Some Heat: If you enjoy spice, consider adding diced jalapeños or using a hot salsa in the beef mixture.
Personal Note :
This taco lasagna has become a staple in my household, especially during busy weeks. The combination of robust flavors and the simplicity of layering make it a go-to recipe. Plus, it’s a fantastic way to use up pantry staples like beans and tortillas.
Frequently Asked Questions :
Can I make this dish ahead of time?
Absolutely! You can assemble the lasagna up to a day in advance and store it in the refrigerator. When ready to bake, add an extra 10-15 minutes to the baking time to ensure it’s heated through.
How do I store leftovers?
Store any leftover taco lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through.
Can I freeze taco lasagna?
Yes, this dish freezes well. After assembling (but before baking), wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed.
What sides pair well with taco lasagna?
A simple green salad, Mexican rice, or a side of guacamole and chips complement this dish beautifully.
Can I use ground turkey instead of beef?
Certainly! Ground turkey or even ground chicken can be used as a leaner alternative to beef.
Looking for more delicious fusion recipes? Check out more flavorful dishes here!