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Taco Lasagna: The Ultimate Recipe for a Crowd-Pleasing Dinner

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Taco Lasagna: seasoned ground beef, black beans, corn, creamy cheese, and tortillas layered for a fun, easy, and satisfying meal.

Ingredients

Scale
  • 1 pound ground beef
  • 1 packet taco seasoning
  • 1/2 cup water
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
  • 1 cup sour cream
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup salsa
  • 10–12 flour tortillas (6–8 inch size)
  • 2 cups shredded cheddar cheese
  • Optional toppings: chopped tomatoes, shredded lettuce, guacamole, extra sour cream

Instructions

  1. Prepare the Meat Mixture: In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
  2. Add the taco seasoning packet and water to the skillet. Stir well to combine.
  3. Bring the mixture to a simmer and cook for about 5-7 minutes, or until the liquid has reduced and the sauce has thickened slightly.
  4. Stir in the black beans, corn, and diced tomatoes and green chilies. Mix everything together thoroughly. Reduce the heat to low and let it simmer for another 5 minutes, stirring occasionally.
  5. Prepare the Cream Cheese Mixture: In a medium bowl, combine the softened cream cheese, sour cream, and salsa. Mix well until the mixture is smooth and creamy.
  6. Assemble the Taco Lasagna: Preheat your oven to 350°F (175°C).
  7. Lightly grease a 9×13 inch baking dish.
  8. Spread a thin layer of the meat mixture on the bottom of the baking dish.
  9. Place a layer of tortillas over the meat mixture, overlapping them as needed to cover the entire bottom of the dish.
  10. Spread half of the cream cheese mixture over the tortillas.
  11. Sprinkle 1/3 of the shredded cheddar cheese over the cream cheese mixture.
  12. Repeat layers: meat mixture, tortillas, remaining cream cheese mixture, and another 1/3 of the shredded cheddar cheese.
  13. Top with the remaining meat mixture, a final layer of tortillas, and the remaining shredded cheddar cheese.
  14. Bake the Taco Lasagna: Cover the baking dish with aluminum foil.
  15. Bake in the preheated oven for 20 minutes.
  16. Remove the aluminum foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  17. Let the lasagna rest for 10-15 minutes before cutting and serving.
  18. Serving Suggestions: Top with chopped tomatoes, shredded lettuce, guacamole, and extra sour cream. Serve with a side of tortilla chips and salsa. Add a dollop of your favorite hot sauce for a little extra kick.

Notes

  • Make sure your cream cheese is softened for a smooth cream cheese mixture.
  • Don’t overfill the layers to prevent a soggy lasagna.
  • Let the lasagna rest before slicing for easier serving.
  • Customize with different beans, vegetables, cheeses, or ground meat.
  • Spice it up with cayenne pepper or spicier salsa.

Find it online: https://anasrecipes.com/taco-lasagna/