Description
This Taco Lasagna blends the delicious flavors of tacos with the comforting layers of lasagna. Featuring ground beef or turkey, black beans, corn, and a mix of cheeses, it’s a hearty dish that’s perfect for family dinners or gatherings. Easy to assemble and bake, this recipe is sure to be a crowd-pleaser!
Ingredients
Scale
- 1 pound ground beef or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (about 1 ounce)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 9–12 lasagna noodles
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1 cup salsa
- Fresh cilantro, chopped (for garnish)
- Olive oil (for cooking)
Instructions
- In a large skillet, heat a drizzle of olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to prevent burning.
- Next, add the ground beef or turkey to the skillet. Break it up with a spatula and cook until browned, about 5-7 minutes. Drain any excess fat if using beef.
- Once the meat is cooked, sprinkle the taco seasoning over the mixture. Stir well to combine, and then add the black beans, corn, and diced tomatoes with green chilies. Mix everything together and let it simmer for about 5 minutes. Remove from heat and set aside.
- While the filling is simmering, bring a large pot of salted water to a boil. Once boiling, add the lasagna noodles. Cook according to package instructions until al dente, usually about 8-10 minutes.
- Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Lay them flat on a clean kitchen towel or parchment paper to prevent sticking.
- Preheat your oven to 375°F (190°C).
- In a 9×13 inch baking dish, spread a thin layer of salsa on the bottom to prevent sticking.
- Start layering the lasagna: Place 3-4 lasagna noodles over the salsa, slightly overlapping them.
- Spread half of the meat and bean mixture over the noodles, followed by a layer of sour cream. Use a spatula to spread it evenly.
- Sprinkle a generous layer of cheddar and Monterey Jack cheese over the sour cream.
- Repeat the layering process: Add another layer of noodles, the remaining meat mixture, another layer of sour cream, and then top with more cheese.
- Finish with a final layer of noodles, the remaining salsa, and a final generous topping of cheese. Make sure to cover the entire surface for a cheesy top.
- Cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese to prevent sticking.
- Bake in the preheated oven for 25 minutes. This will help the layers meld together and heat through.
- After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the lasagna from the oven and let it sit for about 10-15 minutes. This resting time will help the layers set and make it easier to cut.
- Using a sharp knife, cut the lasagna into squares. Aim for 6-8 servings, depending on how hungry everyone is!
- Garnish each serving with fresh chopped cilantro for a burst of flavor and color.
- Serve with additional salsa and sour cream on the side for those who want an extra kick.
Notes
- Feel free to customize the filling with your favorite taco ingredients, such as jalapeños or bell peppers.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes