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Cheesy Taco Lasagna Bake (Better Than Takeout!) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 108 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-American

Description

This Cheesy Taco Lasagna Bake is a delicious and hearty fusion dish that combines the bold flavors of taco seasoning with the comforting layers of a classic lasagna. Ground beef seasoned with taco spices is layered with beans, corn, diced tomatoes with green chilies, sour cream, and a mix of shredded cheddar and Monterey Jack cheeses, all baked to bubbly perfection. Perfect for family dinners or casual gatherings, this recipe is better than takeout and easy to prepare.

Ingredients

Scale

Meat and Seasoning

  • 1 lb (450 g) ground beef
  • 1 packet (1 oz / 28 g) taco seasoning mix (or homemade)
  • ⅔ cup (160 ml) water

Veggies and Beans

  • 1 can (15 oz / 425 g) black beans, rinsed and drained
  • 1 can (15 oz / 425 g) corn kernels, drained
  • 1 can (10 oz / 283 g) diced tomatoes with green chilies, drained

Dairy

  • 2 cups (200 g) shredded cheddar cheese
  • 2 cups (200 g) shredded Monterey Jack cheese
  • ½ cup (120 g) sour cream (plus extra for serving)

Others

  • 8–10 medium flour tortillas or corn tortillas, if preferred
  • 2 green onions, sliced (optional garnish)
  • Fresh cilantro, chopped (optional garnish)

Instructions

  1. Preheat Oven: Set your oven to 375°F (190°C) and grease a 9×13-inch (23×33 cm) baking dish to prepare for layering your lasagna.
  2. Cook Meat: In a large skillet over medium heat, cook the ground beef until it is browned, breaking it apart as it cooks to ensure even cooking. Once browned, drain any excess fat to keep the dish from being greasy.
  3. Season: Add the taco seasoning mix and water to the cooked beef. Stir to combine and simmer for 2 to 3 minutes until the mixture thickens slightly, allowing flavors to meld.
  4. Add Veggies: Stir in the black beans, corn, and diced tomatoes with green chilies. Cook for an additional 2 minutes to warm through and blend the flavors.
  5. Layer the Lasagna: Begin by placing 2 to 3 tortillas on the bottom of your prepared baking dish, trimming them if necessary to fit. Spread a portion of the beef mixture evenly over the tortillas, add a few spoonfuls of sour cream on top, then sprinkle with a mix of cheddar and Monterey Jack cheeses. Repeat the layers until all ingredients are used, making sure to finish with a generous layer of cheese on top.
  6. Bake: Cover the dish loosely with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese on top is melted, bubbly, and slightly golden.
  7. Serve: Allow the lasagna bake to cool for 5 minutes before slicing to serve. Garnish with sliced green onions and chopped cilantro if desired, and provide extra sour cream or salsa on the side for added flavor.

Notes

  • For a gluten-free version, substitute flour tortillas with corn tortillas.
  • You can add jalapeños or hot sauce for extra spice.
  • Leftovers store well in the refrigerator for up to 3 days and reheat in the oven or microwave.
  • Feel free to swap ground beef with ground turkey or chicken for a lighter option.
  • If you prefer a meatless dish, omit the beef and increase the beans and vegetables.

Find it online: https://oliviadinner.com/cheesy-taco-lasagna-bake-better-than-takeout-recipe/