Easy Taco Lasagna
Introduction
This Easy Taco Lasagna is a fun mash-up of tacos and traditional lasagna — layers of soft tortillas, seasoned ground beef, creamy cheese, and zesty salsa. It’s perfect for family dinners, potlucks, or a quick weeknight meal. The best part? You can make it ahead of time or freeze it for later!
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Ingredients
- 1 lb (450 g) ground beef
- 1 packet taco seasoning mix (or homemade)
- 2/3 cup water
- 1 can (15 oz / 425 g) black beans, drained and rinsed (optional)
- 1 cup corn kernels (frozen or canned, drained)
- 1 cup salsa or taco sauce
- 8 small flour tortillas (or corn tortillas)
- 2 cups shredded cheddar or Mexican blend cheese
- 1 cup sour cream
- Optional toppings: diced tomatoes, sliced olives, green onions, or fresh cilantro
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Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish (9×13 inches).
- Cook beef: In a large skillet, brown the ground beef over medium heat until no longer pink. Drain excess fat.
- Season: Add taco seasoning and water. Stir and simmer for about 3–4 minutes until thickened.
- Add veggies: Mix in black beans, corn, and salsa. Stir well and remove from heat.
- Assemble:
- Spread a thin layer of the meat mixture in the bottom of your dish.
- Layer with 2 tortillas, then spread some sour cream, more meat mixture, and cheese.
- Repeat the layers until all ingredients are used, finishing with cheese on top.
- Bake: Cover with foil and bake for 20 minutes, then uncover and bake for 10 more minutes, or until the cheese is melted and bubbly.
- Rest: Let it sit for 5–10 minutes before slicing.
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Serving Tips
Serve with a side of Mexican rice, guacamole, or a fresh salad.
Top each slice with sour cream, salsa, or jalapeños for an extra kick!
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Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Reheat in the oven until warm throughout.