Description

This Cheesiest Taco Lasagna recipe combines the bold flavors of a traditional taco filling with the comforting layers of a classic lasagna. Ground beef seasoned with taco spices is layered with black beans, corn, diced tomatoes, creamy sour cream, and loads of melted cheddar and Monterey Jack cheese between soft tortillas. Baked to bubbly perfection, it’s a delicious, addictive twist on Mexican-inspired comfort food perfect for family dinners or gatherings.

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

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

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)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch (23×33 cm) baking dish to prevent sticking.
Cook Meat: Heat a large skillet over medium heat. Add the ground beef and cook it until browned, breaking it apart with a spoon as it cooks. Drain any excess fat to keep the dish from being greasy.
Season: Stir in the taco seasoning packet and water into the browned beef. Let it simmer for 2 to 3 minutes, stirring occasionally until the mixture thickens and the flavors meld.
Add Veggies: Mix in the rinsed black beans, drained corn, and diced tomatoes with green chilies. Allow everything to cook together for an additional 2 minutes to combine the flavors well.
Layer the Lasagna: Arrange 2 to 3 tortillas at the bottom of the prepared baking dish, cutting them to fit if necessary. Spread a layer of the beef and vegetable mixture over the tortillas, followed by a few spoonfuls of sour cream, and then sprinkle a generous amount of both cheddar and Monterey Jack cheeses. Repeat these layers until all ingredients are used, finishing with a cheese layer on top.
Bake: Cover the assembled lasagna loosely with foil and bake in the oven for 20 minutes. Then remove the foil and bake for another 10 minutes until the cheese on top is melted, golden, and bubbly.
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 on the side for added flavor.

Notes

You can substitute corn tortillas for a gluten-free version.
For a spicier dish, add jalapeños or hot sauce to the beef mixture.
Make this dish ahead and refrigerate before baking; just add extra baking time if baking cold.
To make this vegetarian, replace ground beef with a plant-based meat substitute or extra beans and veggies.
Adjust sour cream quantity to taste or use Greek yogurt as a healthier alternative.