Imagine a dish that brings together the zesty flavors of a taco and the comforting layers of a lasagna. That’s exactly what Taco Lasagna is all about. This dish is a culinary fiesta, layering spicy ground beef, creamy cheese, and soft tortillas, topped with a dollop of sour cream and a drizzle of salsa. It’s a perfect meal for those who love a twist on traditional recipes, combining the best of Mexican and Italian cuisines.
Taco Lasagna is not just a dish; it’s a celebration of flavors and textures. Each bite offers the heartiness of ground beef, the creaminess of cheese, and the unique taste of taco seasoning, all harmoniously layered between soft tortillas. It’s an ideal dish for family dinners, potlucks, or any occasion where you want to impress with something both familiar and excitingly different. This Tex-Mex fusion will surely become a favorite in your recipe collection.
Layered Tex-Mex Fiesta on a Plate
Ingredients:
- 1 pound ground beef
- 1 onion, finely chopped
- 1 packet taco seasoning
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 can (14 ounces) diced tomatoes, drained
- 1 can (4 ounces) diced green chilies
- 1/2 cup chopped fresh cilantro
- 12 corn or flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 cup salsa
Directions:
Taco Lasagna
- Total Time: 1 hour 20 minutes (includes resting time)
- Yield: 10–12 servings 1x
- Diet: Gluten Free
Description
A hearty, layered ‘Taco Lasagna’ casserole, perfect for a family dinner. This dish stacks corn tortillas in a 9×13-inch pan with layers of seasoned ground beef, salsa, sour cream, green onions, and a blend of Cheddar and Monterey Jack cheeses. It’s baked until golden and bubbly, creating a Tex-Mex twist on a classic lasagna.
Ingredients
- 2 pounds lean ground beef
- 2 (1.25 ounce) packages taco seasoning mix
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- ½ teaspoon cayenne pepper
- ½ cup water
- Cooking spray
- 18 (6 inch) corn tortillas
- 1 (24 ounce) jar salsa
- 1 cup sliced green onion
- 1 (16 ounce) container sour cream
- 1 ½ cups shredded Cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
Instructions
- Place the ground beef in a large, deep skillet and cook over medium-high heat until evenly browned; drain any excess fat.
- Season the beef with the taco seasoning mix, garlic, chili powder, and cayenne pepper.
- Stir in the water, reduce the heat to low, and simmer for 10 minutes.
- Meanwhile, preheat the oven to 375°F (190°C). Grease the bottom of a 9×13-inch baking dish with cooking spray.
- Assemble Layer 1: Place 6 tortillas in the bottom of the dish. Spread 1/3 of the salsa on top of the tortillas. Spread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions. Drop 1/2 of the sour cream randomly over the green onions. Top with 1/2 cup Cheddar and 1/2 cup Monterey Jack cheese.
- Assemble Layer 2: Repeat the process with 6 more tortillas, 1/3 of the salsa, the remaining meat mixture, the remaining green onions, the remaining sour cream, 1/2 cup Cheddar, and 1/2 cup Monterey Jack cheese.
- Assemble Top Layer: Top with the final 6 tortillas, spread with the remaining salsa, and sprinkle with the remaining cheese (1/2 cup Cheddar and 1/2 cup Monterey Jack).
- Bake in the preheated oven for 30 to 45 minutes, until the top is golden brown and the cheeses are melted and bubbly throughout.
- Let the casserole rest for 10-15 minutes before serving.
Notes
- This is a classic Tex-Mex casserole that layers taco ingredients like a lasagna.
- Using corn tortillas makes this dish naturally gluten-free.
- Letting the casserole rest for 10-15 minutes after baking is important for the layers to set, making it much easier to slice.
- The recipe uses pre-made taco seasoning and jarred salsa for convenience.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking, Layering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/12 of casserole
- Calories: 500-550
- Sugar: 4-6 g
- Sodium: 700-900 mg
- Fat: 28-35 g
- Saturated Fat: 15-20 g
- Trans Fat: 0 g
- Carbohydrates: 20-25 g
- Fiber: 3-5 g
- Protein: 30-35 g
- Cholesterol: 100-130 mg
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, brown the ground beef until fully cooked.
- Add chopped onions and cook until softened.Stir in the taco seasoning, black beans, corn, diced tomatoes, diced green chilies, and chopped cilantro.
- Simmer for 5-7 minutes until well combined.
- In a greased 9×13-inch baking dish, layer six tortillas at the bottom.
- Spread half of the beef mixture over the tortillas, followed by a layer of shredded cheddar cheese.
- Repeat the layers with the remaining tortillas, beef mixture, and cheddar cheese.
- Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.
- Allow the Taco Lasagna to cool slightly before slicing.
- Serve each portion with a dollop of sour cream and a drizzle of salsa.
