Spicy Mexican Taco Lasagna
Ingredients:
For the Meat Sauce:
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 packet taco seasoning
1 (14.5 oz) can diced tomatoes, undrained
1 (10 oz) can enchilada sauce
1 (4 oz) can diced green chilies
For the Layers:
9 large flour tortillas
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn, thawed
1/4 cup chopped cilantro (optional)
For the Toppings:
Sliced jalapeños
Sliced black olives
Sour cream
Salsa
Chopped green onions
Directions:
Prepare the Meat Sauce:
Preheat your oven to 375°F (190°C).
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the chopped onion and garlic to the skillet and cook until softened, about 3 minutes.
Stir in the taco seasoning, diced tomatoes, enchilada sauce, and green chilies. Simmer for 5-7 minutes until the sauce thickens slightly.
Assemble the Lasagna:
In a 9×13-inch baking dish, spread a thin layer of the meat sauce.
Place 3 tortillas over the sauce, overlapping them slightly.
Spread one-third of the meat sauce over the tortillas.
Sprinkle with one-third of the cheddar and Monterey Jack cheese, then add a layer of black beans, corn, and cilantro (if using).
Repeat the layers twice more, ending with a final layer of tortillas topped with the remaining cheese.
Bake:
Cover the 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.
Serve:
Let the lasagna cool for 10 minutes before slicing.
Serve with your favorite toppings like sliced jalapeños, black olives, sour cream, salsa, and chopped green onions.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 8 servings
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