Description
This Taco Lasagna with Corn Tortillas is a flavorful, Tex-Mex inspired layered casserole combining seasoned ground beef, vibrant vegetables, black beans, and corn, all topped with melted cheddar cheese. Using corn tortillas instead of traditional lasagna noodles gives it a fun twist perfect for a hearty family meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon avocado oil
- 1 bell pepper, seeded and finely diced
- 1 jalapeño pepper, seeded and finely diced
- 1 medium onion, finely diced
- 2 garlic cloves, finely minced
- 1 ½ pounds ground beef (85/15 or 90/10)
- 1 (15-ounce) can crushed tomatoes
- 3 tablespoons taco seasoning
- 12 corn tortillas
- 1 (15.25-ounce) can corn, drained
- 1 (15.5-ounce) can black beans, drained and rinsed
- 2 cups shredded cheddar cheese
- Chopped cilantro (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the assembled taco lasagna.
- Sauté vegetables: Heat avocado oil in a large skillet over medium heat. Add bell pepper, jalapeño, and onion, and cook for 5-7 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
- Cook beef: Push the vegetables to one side of the skillet, add ground beef to the other side, and cook for 7-8 minutes while crumbling the meat until no longer pink.
- Combine sauce: Stir in crushed tomatoes and taco seasoning, reduce heat to low, and simmer for 10 minutes, stirring occasionally to thicken and blend flavors.
- Assemble layers: Spray a 9 x 13-inch baking dish with nonstick spray. Layer one-third of the meat mixture, then 6 corn tortillas, followed by another third of the meat mixture, half the corn, half the black beans, and 1 cup shredded cheese. Repeat the layering with remaining ingredients, finishing with cheese on top.
- Bake the lasagna: Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 5 minutes until the cheese is bubbly and slightly browned. Garnish with chopped cilantro if desired and serve.
Notes
- You can substitute ground turkey or chicken for a leaner variant.
- Use gluten-free taco seasoning to make this recipe gluten-free.
- To make it spicier, keep the jalapeño seeds or add extra jalapeño.
- This dish can be prepared a day ahead and refrigerated before baking.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.
