Ingredients
Scale
- For the Meat Filling:
- 1.5 lbs lean ground beef (or ground turkey/chicken)
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning (or 2–3 tablespoons homemade)
- 2/3 cup water (or beef broth for richer flavor)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (10 oz) diced tomatoes with green chilies (like Ro*Tel), undrained
- 1/2 cup medium or mild salsa (your favorite brand)
- 1 tablespoon olive oil or vegetable oil
- For the Creamy Cheese Layer:
- 1 cup sour cream (full fat recommended for richness)
- 4 oz (1/2 block) cream cheese, softened
- 1/4 cup chopped fresh cilantro (plus more for garnish)
- 1 teaspoon lime juice (freshly squeezed preferred)
- 1/2 teaspoon ground cumin
- Pinch of salt
- For Assembling:
- 8–10 large (10-inch “burrito size”) flour tortillas
- 4 cups shredded Mexican cheese blend (cheddar, Monterey Jack, Colby Jack)
- Optional additions to layers: 1 cup frozen corn (thawed), 1/4 cup sliced pickled jalapeños
- For Garnish (Optional but Recommended):
- Shredded lettuce
- Diced tomatoes
- Extra sour cream
- Guacamole or diced avocado
- Sliced black olives
- Crushed tortilla chips
- More fresh cilantro
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a thin layer of butter. This prevents the lasagna from sticking and makes cleanup easier.
- Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Brown the Meat: Add the ground beef (or your choice of ground meat) to the skillet. Break it apart with a spoon and cook until browned, about 8-10 minutes. Drain off any excess grease. This step is crucial for a non-greasy final product.
- Season the Meat: Stir in the taco seasoning and water (or beef broth). Bring the mixture to a simmer, then reduce the heat and let it cook for 5-7 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Add Beans and Tomatoes: Stir in the rinsed and drained black beans, the undrained can of diced tomatoes with green chilies, and the salsa. Mix well and let it simmer for another 5 minutes, stirring occasionally. Taste and adjust seasonings if needed – perhaps a little more salt or a dash of chili powder for extra kick.
- Prepare the Creamy Cheese Layer: While the meat mixture is simmering, prepare the creamy layer. In a medium bowl, combine the softened cream cheese, sour cream, chopped cilantro, lime juice, ground cumin, and a pinch of salt. Mix thoroughly with a fork or whisk until smooth and well combined. Set aside.
- Assemble the Lasagna – Layer 1 (Base): Spread a thin layer (about 1/2 cup) of the meat mixture on the bottom of the prepared baking dish. This prevents the first layer of tortillas from sticking and drying out. Arrange 2-3 tortillas over the meat sauce, overlapping them slightly to cover the bottom of the dish. You may need to cut or tear some tortillas to fit snugly.
- Assemble the Lasagna – Layer 2 (Meat & Cream): Spread about one-third of the remaining meat mixture evenly over the tortillas. Dollop about one-third of the creamy cheese mixture over the meat, then gently spread it out. It doesn’t have to be perfectly even. Sprinkle generously with about 1 cup of the shredded Mexican cheese blend.
- Assemble the Lasagna – Repeat Layers: Repeat the layering process two more times:
- Another layer of tortillas.
- Another third of the meat mixture.
- Another third of the creamy cheese mixture.
- Another cup of shredded cheese.
- A final layer of tortillas.
- The remaining meat mixture.
- The remaining creamy cheese mixture.
- Top with Cheese and Bake: Sprinkle the remaining 1-1.5 cups of shredded Mexican cheese blend evenly over the top. Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent the cheese from sticking). Bake for 25 minutes.
- Brown the Top: After 25 minutes, carefully remove the aluminum foil. Continue baking, uncovered, for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the lasagna is heated through.
- Rest Before Serving: Once out of the oven, let the Taco Lasagna rest for at least 10-15 minutes before slicing and serving. This allows the layers to set, making it much easier to cut neat slices and preventing it from falling apart.
- Garnish and Serve: Cut into squares and serve hot. Offer a variety of toppings on the side so everyone can customize their portion.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550