Layered Taco Lasagna

$- 1 pound ground beef or turkey - 12 corn tortillas - 2 cups shredded cheddar cheese - 1 can black beans, rinsed and drained These main ingredients create a hearty base for your layered taco lasagna. Ground beef or turkey adds protein and flavor. Corn tortillas hold everything together and provide a nice texture. The shredded cheddar cheese adds creaminess, while black beans give extra fiber. - Fresh cilantro - Jalapeños - Avocado slices You can add optional ingredients for more flavor. Fresh cilantro brings a bright taste and color. Jalapeños add heat, perfect for those who like spice. Avocado slices add creaminess and a fresh touch. - 1 packet taco seasoning - 1 cup salsa - 1 cup sour cream Pantry essentials are key for flavor. Taco seasoning adds that classic taco taste with spices. Salsa provides moisture and zest. Sour cream adds creaminess and balances the flavors in the dish. Layering these ingredients creates a delicious meal. Each layer brings different tastes and textures. Don't skip the optional ingredients; they can elevate your dish. {{ingredient_image_2}} 1. First, preheat your oven to 375°F (190°C). This step ensures even cooking. 2. Next, grab a large baking dish and grease it lightly with cooking spray or oil. This helps prevent sticking. 3. In a large skillet, cook 1 pound of ground beef or turkey over medium heat. Use a spoon to break it apart while it cooks. 4. Cook until the meat is no longer pink. Drain any excess fat from the skillet. 5. Add 1 packet of taco seasoning and about 1/4 cup of water to the meat. Stir well and let it simmer for about 5 minutes. This helps the flavors blend nicely. 1. Start by layering 4 corn tortillas evenly at the bottom of the greased dish. 2. Spread half of the seasoned meat mixture over the tortillas. 3. Next, add half of the black beans and corn mix on top of the meat. Make sure it spreads evenly. 4. Spoon one-third of the sour cream over this layer, about 1/3 cup. 5. Then, sprinkle one-third of the shredded cheddar cheese (about 2/3 cup) over the sour cream. 6. Repeat this layering process. Add 4 more tortillas, the remaining meat mixture, the rest of the black bean and corn mix, another third of the sour cream, and another third of the cheese. 7. For the final layer, place another set of tortillas on top. Spread the remaining 1/2 cup of salsa over these tortillas and sprinkle the last of the cheese on top. 1. Cover the baking dish tightly with aluminum foil. You can spray the foil with non-stick spray to prevent sticking. 2. Bake in your preheated oven for 25 minutes. This allows the flavors to marry. 3. After 25 minutes, carefully remove the foil. Bake for an additional 10-15 minutes. Look for the cheese to be melted and bubbly, with a slight golden color. 4. Let the layered taco lasagna cool for about 10 minutes before slicing it. This helps it set and makes serving easier. 5. Serve each slice with fresh cilantro, sliced jalapeños, and avocado slices for a tasty touch. - To avoid soggy tortillas, heat them before using. This keeps them firm. - Spread the meat mixture evenly. This helps the layers bake evenly. - For extra flavor, add cumin or chili powder. This gives a nice kick. - Make homemade salsa with fresh tomatoes, onions, and cilantro. It adds great taste. - Serve the lasagna on a bright plate. Add a squeeze of lime for flair. - Garnish with fresh cilantro and avocado slices. This adds color and freshness. Pro Tips Use Fresh Ingredients: Fresh toppings like cilantro and diced tomatoes enhance flavor and add a vibrant look to your dish. Layer for Texture: Ensure even distribution of ingredients across layers for a balanced taste and texture in every bite. Let It Rest: Allowing the lasagna to cool for 10 minutes after baking helps it set and makes slicing easier. Customize Your Heat: Adjust the amount of jalapeños according to your spice preference to make it a perfect fit for your palate. {{image_4}} You can easily change the proteins in this dish. If you prefer chicken, use shredded rotisserie chicken. For a plant-based option, try lentils or crumbled tofu. Both work well and add great flavor. For beans, black beans are popular, but you can use pinto or kidney beans too. Feel free to add extra veggies like bell peppers or spinach. They boost nutrition and taste great in this layered taco lasagna. If you're looking for vegan options, skip the meat and cheese. Use plant-based cheese and sour cream. You can make the taco seasoning with spices like cumin and paprika. For gluten-free needs, make sure to choose corn tortillas labeled as gluten-free. You can also swap out beans for quinoa. This keeps your lasagna tasty and safe for gluten-sensitive eaters. Add regional flair to your lasagna. For a Southwest twist, mix in some chipotle peppers or corn salsa. Tex-Mex flavors shine with a blend of Monterey Jack and pepper jack cheese. Experiment with spices too! Try adding smoked paprika, oregano, or even chili powder for a kick. This approach lets you create a unique dish every time you make it. To keep your layered taco lasagna fresh, store it in the fridge. Place it in an airtight container. This helps prevent odors and keeps the dish tasty. You can also cover it tightly with plastic wrap or aluminum foil. It will last up to three days in the fridge. If you want to freeze the lasagna, let it cool first. Cut it into portions for easy thawing. Wrap each piece in plastic wrap, then place them in a freezer-safe container or bag. This will keep it fresh for up to three months. When you're ready to eat, thaw it in the fridge overnight. For the best taste, reheat the lasagna in the oven. Preheat it to 350°F (175°C). Place the lasagna in an oven-safe dish and cover it with foil. Heat for about 20-25 minutes, or until warm. You can also microwave it. Place a slice on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat for 2-3 minutes, checking often. Enjoy your flavorful, hearty meal! Yes, you can prepare Layered Taco Lasagna ahead of time. This makes meal prep easy and fun. To store it, cover the assembled dish tightly with plastic wrap or aluminum foil. Keep it in the fridge for up to 24 hours before baking. This allows the flavors to blend nicely. If you want to store it longer, freeze the unbaked lasagna. It can last up to three months in the freezer. Just make sure to wrap it well to avoid freezer burn. To reheat taco lasagna, the oven gives the best results. Preheat your oven to 350°F (175°C). Place the lasagna in an oven-safe dish and cover it with foil. Heat it for about 20-30 minutes. This helps to keep the cheese melty and the layers moist. If you are in a hurry, the microwave works too. Heat individual slices on a microwave-safe plate for 1-2 minutes. Just watch to avoid overcooking. Absolutely! You can make Layered Taco Lasagna vegetarian. Swap out the ground meat with plant-based crumbles or lentils. You can also add more beans or veggies like zucchini and bell peppers. For cheese, use dairy-free options to keep it vegan. This way, everyone can enjoy a hearty meal! Experimenting with flavors and textures makes the dish even more fun. In this post, we explored how to create a delicious Layered Taco Lasagna. We covered the main ingredients, optional add-ins, and pantry staples needed. I provided step-by-step instructions for preparation, assembling, and baking. Don't forget the tips on enhancing flavors and presentation. You can also adapt the dish to fit various diets. Remember to store leftovers properly and follow my reheating tips to enjoy every bite. Cooking should be fun and tasty! Now, dive into this recipe for a satisfying meal at home.$

A delicious and hearty layered taco lasagna made with corn tortillas, seasoned meat, black beans, corn, and cheese.

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Course Main Course

Cuisine Mexican

Servings 6

Calories 400 kcal

Ingredients

12 pieces corn tortillas
1 pound ground beef or ground turkey
1 packet taco seasoning (approximately 1 ounce)
1 can black beans, rinsed and drained (15 ounces)
1 cup corn kernels (fresh, frozen, or canned)
2 cups shredded cheddar cheese
1 cup salsa (store-bought or homemade)
1 cup sour cream
1 cup diced tomatoes (fresh or canned, drained if canned)
1/2 cup chopped fresh cilantro (optional, for garnish)
to taste pieces sliced jalapeños (optional, for heat)
to taste pieces avocado slices (for garnish)

Instructions

Preheat your oven to 375°F (190°C). Prepare a large baking dish (9x13 inches) by lightly greasing it with cooking spray or oil.
In a large skillet, over medium heat, brown the ground beef or turkey, breaking it apart with a spoon until it's fully cooked and no longer pink. Drain any excess fat from the skillet.
Add the taco seasoning to the cooked meat along with a splash (about 1/4 cup) of water. Stir well to combine, letting it simmer for about 5 minutes so the flavors meld.
In a separate mixing bowl, combine the rinsed black beans, corn, diced tomatoes, and half of the salsa (1/2 cup). Gently mix to combine.
Begin assembling your lasagna by layering: Place 4 corn tortillas evenly at the bottom of the greased baking dish.
Spread half of the seasoned meat mixture over the tortillas.
Add half of the black bean and corn mixture on top of the meat, spreading it evenly.
Spoon one-third of the sour cream (approximately 1/3 cup) over the black bean layer.
Sprinkle one-third of the shredded cheddar cheese (about 2/3 cup) over the sour cream.
Repeat the layering process: add another layer of 4 tortillas, followed by the remaining meat mixture, the rest of the black bean and corn mixture, another one-third of the sour cream, and another one-third of the cheddar cheese.
Finish with a final layer of tortillas on top. Spread the remaining 1/2 cup of salsa over the tortillas, then sprinkle the last of the shredded cheese on top.
Cover the baking dish with aluminum foil (consider spraying the foil with non-stick spray). Bake in the preheated oven for 25 minutes.
After 25 minutes, carefully remove the foil, and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
Once baked, let the layered taco lasagna cool for about 10 minutes before slicing to allow it to set.
Garnish individual servings with fresh cilantro, sliced jalapeños for added heat, and serve with avocado slices on the side for delicious creaminess.

Notes

Serve slices on a colorful plate and add a squeeze of lime on top for an extra zing. Arrange the avocado slices artfully next to the lasagna for a fresh touch.

Keyword dinner, lasagna, layered, Mexican, taco