Ah yes—Taco Lasagna is basically the lovechild of tacos and lasagna: cheesy, meaty, saucy, and full of Tex-Mex flavor 🌮🧀. Here’s a solid, crowd-pleasing version:
Ingredients (6–8 servings)
- 1 lb (450 g) ground beef or turkey
- 1 packet taco seasoning (or homemade: 1 tsp chili powder, ½ tsp cumin, ½ tsp paprika, pinch salt & pepper)
- 1 cup salsa (mild, medium, or hot)
- 1 can (15 oz) black beans, drained and rinsed
- 8–10 small flour tortillas (or corn tortillas if preferred)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup chopped green onions or cilantro (optional)
- Sour cream, for serving
Optional extras: corn, diced tomatoes, jalapeños, olives
Instructions
- Preheat Oven: 375°F (190°C). Grease a 9×13” baking dish.
- Cook Meat:
- Brown ground beef in a skillet over medium heat.
- Drain excess fat.
- Stir in taco seasoning, salsa, and black beans. Simmer 5 minutes.
- Layer Taco Lasagna:
- Start with a thin layer of meat mixture on the bottom of the baking dish.
- Place 2–3 tortillas on top (overlapping as needed).
- Spread ⅓ of remaining meat mixture over tortillas.
- Sprinkle ⅓ of shredded cheeses.
- Repeat 2 more layers, finishing with cheese on top.
- Bake:
- Cover with foil and bake 20 minutes.
- Remove foil and bake another 10 minutes, until cheese is melted and bubbly.
- Serve:
- Let sit 5 minutes before cutting.
- Garnish with green onions, cilantro, or a dollop of sour cream.
Tips:
- Make Ahead: Assemble the night before, cover, and refrigerate. Bake right before serving.
- Tortilla Hack: Slightly warm tortillas before layering—they roll and layer more easily.
- Veggie Boost: Add layers of corn, bell peppers, or zucchini.
If you want, I can give a “super quick 30-minute skillet taco lasagna” that skips baking altogether but is still cheesy and gooey.
Do you want me to show that version?
