Mexican Lasagna with Taco Flavors (Print)
Layered Mexican-style lasagna bursting with taco-seasoned beef and melty cheese.
# Ingredients:
01 -
1 pound lean ground beef
02 -
1 cup diced yellow onion
03 -
1 teaspoon salt
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½ teaspoon black pepper
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1 ounce packet of taco seasoning
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½ cup water
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4 ounce can of mild chopped green chilis
08 -
15 ounce can seasoned black beans, excess liquid drained but not rinsed
09 -
17.5 ounce package (10 count) of flour tortillas (8-inch soft taco size)
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16 ounce jar of mild chunky salsa
11 -
8 ounce block of sharp cheddar cheese, shredded
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8 ounce block of Monterey jack cheese, shredded
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1 tablespoon chopped fresh cilantro
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Sour cream (optional garnish)
15 -
Roma tomatoes, seeds removed and diced (optional garnish)
# Directions:
01 -
Preheat oven to 375°F. Spray a 9×13 baking dish with cooking spray and set aside.
02 -
In a large skillet on medium-high heat, add lean ground beef, diced yellow onion, salt, and black pepper. Cook and brown the ground beef until no pink remains. Drain any excess fat from the skillet.
03 -
Add taco seasoning, water, chopped green chilis, and seasoned black beans to the skillet with the cooked ground beef. Stir to combine and coat everything evenly. Turn the heat down to medium and allow the mixture to cook for 2-3 minutes, or until most of the moisture has evaporated. Remove from heat.
04 -
Place 2 flour tortillas into the bottom of the prepared baking dish, overlapping slightly in the center. Spread ⅓ of the meat mixture evenly over the tortillas. Top with ½ cup salsa, followed by ½ cup shredded cheddar cheese and ½ cup shredded Monterey jack cheese.
05 -
Place 4 flour tortillas (stacked in pairs) over the first layer. Repeat with another ⅓ of the meat mixture, ½ cup salsa, ½ cup shredded cheddar cheese, and ½ cup shredded Monterey jack cheese.
06 -
Add the remaining 4 tortillas (stacked in pairs) on top, followed by the last ⅓ of the meat mixture, ½ cup salsa, and the remaining shredded cheddar and Monterey jack cheese.
07 -
Bake the lasagna in the center rack of the oven for 30-35 minutes, or until the cheese is melted, bubbly, and lightly browned.
08 -
Remove the lasagna from the oven and let it cool for 15 minutes. Garnish with chopped fresh cilantro. Optional: serve with sour cream and diced Roma tomatoes.
# Notes:
01 -
Store leftovers in the refrigerator for up to 3 days in a covered container.
02 -
Freeze the lasagna tightly wrapped for up to 2 months. Thaw in the refrigerator before reheating.
03 -
Reheat the lasagna in the oven or microwave until warmed through.
04 -
Use corn tortillas as a substitute for a sturdier texture and a corn flavor.