Description

This Taco Lasagna is a flavorful and hearty Mexican-inspired casserole combining seasoned ground beef, black beans, corn, tomatoes with green chilies, and layers of tortillas layered with melted cheddar and Monterey Jack cheeses. Baked to bubbly perfection and topped with fresh garnishes, it’s a delicious fusion of taco and lasagna favorites in one easy dish.

Ingredients

Scale

Meat and Seasoning

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

Vegetables 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 and Cheese

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)

Other

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

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Instructions

Preheat Oven: Set your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish to prevent sticking and ensure easy serving.
Cook Meat: In a large skillet over medium heat, add the ground beef. Cook, breaking it apart with a spatula, until browned and no longer pink. Drain excess fat to keep the dish from being greasy.
Season: Stir in the taco seasoning mix and ⅔ cup water into the cooked beef. Allow it to simmer gently for 2–3 minutes until the sauce thickens and flavors meld.
Add Veggies: Mix in the rinsed black beans, drained corn kernels, and diced tomatoes with green chilies. Stir and cook for an additional 2 minutes so the flavors combine well.
Layer the Lasagna: Begin layering in the prepared baking dish by placing 2–3 tortillas on the bottom (cut to fit if needed). Spread a generous layer of the beef mixture on top, then add dollops of sour cream and sprinkle with a mixture of both shredded cheddar and Monterey Jack cheeses. Repeat these layers until all ingredients are used, finishing with a top layer of cheese.
Bake: Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and continue baking for another 10 minutes or until the cheese is melted, bubbly, and slightly golden.
Serve: Allow the Taco Lasagna to cool for 5 minutes before slicing. Garnish with sliced green onions and chopped cilantro if desired. Serve with extra sour cream or salsa to taste.

Notes

You can substitute corn tortillas for a gluten-free version, or use whole wheat tortillas for added fiber.
Homemade taco seasoning can be used instead of store-bought for a fresher taste.
Allowing the lasagna to rest before slicing helps it set and keeps the layers intact.
Leftovers store well refrigerated for up to 3 days and can be reheated in the oven or microwave.
Adjust the spiciness by using mild or hot diced tomatoes and green chilies according to your preference.