Mexican Taco Lasagna
Ingredients:
1 lb ground beef
1 packet taco seasoning
1/2 cup water
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies
1 small onion, chopped
1 red bell pepper, chopped
2 cups shredded Mexican cheese blend
1 package (8-10) flour tortillas (8-inch size)
1 cup salsa
1/2 cup sour cream
Fresh cilantro, chopped (for garnish)
Directions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Cook the Beef:
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the chopped onion and red bell pepper to the skillet and cook until softened, about 5 minutes.
Add Seasoning:
Stir in the taco seasoning and 1/2 cup water. Cook for another 2-3 minutes until the mixture thickens.
Mix in Vegetables:
Add the black beans, corn, and diced tomatoes with green chilies to the skillet. Stir to combine and heat through.
Layer the Lasagna:
Begin by spreading a thin layer of salsa on the bottom of the prepared baking dish.
Place a layer of tortillas over the salsa, tearing them as needed to cover the entire surface.
Spoon 1/3 of the beef mixture over the tortillas, then sprinkle with 1/3 of the shredded cheese.
Repeat the layers (tortilla, beef mixture, cheese) two more times, ending with a layer of cheese on top.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Let the lasagna cool for 5 minutes before slicing.
Top with sour cream, chopped cilantro, and additional salsa if desired.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Kcal: Approximately 400 kcal per serving | Servings: 8 servings