Why Make This Recipe
Mexican Taco Lasagna is a fantastic choice for busy weeknights. It combines the flavors of tacos with the comforting layers of lasagna, making it a hit for both adults and kids. This recipe is quick to prepare and can easily feed a crowd or provide leftovers for the next day. Plus, it’s customizable to suit your family’s tastes.
How to Make Mexican Taco Lasagna
Ingredients:
- 8 Corn tortillas (fresh or gluten-free options work)
- 1 pound Ground beef or ground turkey (or lentils for a vegetarian option)
- 1 can Black beans (drained and well-rinsed)
- 1 cup Corn kernels (fresh, frozen, or canned)
- 2 tablespoons Taco seasoning (adjust for spice if needed)
- 1 cup Salsa (or enchilada sauce for variety)
- 1 medium Onion (diced)
- 1 medium Red bell pepper (chopped)
- 2 cups Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 cup Sour cream (optional but recommended)
- 1 tablespoon Olive oil (or preferred cooking oil)
- ½ cup Water
- Fresh cilantro (for garnish, to taste)
Directions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and chopped red bell pepper. Cook until they soften, about 5 minutes.
- Add the ground beef or ground turkey to the skillet. Cook until it is browned, breaking it apart with a spoon.
- Stir in the taco seasoning, black beans, corn, and water. Let everything simmer for about 5 minutes.
- Spread a thin layer of salsa at the bottom of a baking dish.
- Place 2 tortillas on top of the salsa. Spread half of the meat mixture over the tortillas, followed by a layer of cheese.
- Add another layer with 2 tortillas, the remaining meat mixture, salsa, and cheese.
- Top with the last 4 tortillas, pour any remaining salsa on top, and finish with cheese.
- Cover the dish with aluminum foil and bake for about 20 minutes, then remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes, then garnish with sour cream and fresh cilantro before serving.
How to Serve Mexican Taco Lasagna
Cut the Mexican Taco Lasagna into squares and serve warm. You can add a side salad or some fresh guacamole to complete the meal. Guests can add extra toppings like jalapeños or olives if they want a bit more flavor.
How to Store Mexican Taco Lasagna
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or reheat the entire dish in the oven at 350°F (175°C) until warmed through.
Tips to Make Mexican Taco Lasagna
- Feel free to swap out the ground meat for a meat substitute or additional veggies like zucchini or mushrooms for a healthier version.
- To make it spicier, add diced jalapeños or use a spicier taco seasoning.
- You can prepare the lasagna ahead of time and refrigerate it before baking. Just add an extra 10 minutes to the baking time if it’s cold from the fridge.
Variation
Try adding other vegetables like spinach or black olives for extra flavor and nutrition. You can also use different types of cheese to mix things up.
FAQs
Can I make this dish vegetarian?
Yes! You can easily substitute the ground beef or turkey with lentils, mushrooms, or shredded zucchini.
Can I freeze Mexican Taco Lasagna?
Absolutely! Just wrap it tightly with plastic wrap and aluminum foil before freezing. It can stay good for up to 3 months.
What can I serve it with?
It’s great with a side of Mexican rice, refried beans, or a simple green salad. You can also serve it with extra salsa or guacamole on the side.
Mexican Taco Lasagna
A delicious fusion of tacos and lasagna that’s perfect for busy weeknights and can easily be customized to suit your family’s tastes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian (if using lentils or vegetables)
Ingredients
- 8 Corn tortillas (fresh or gluten-free options work)
- 1 pound Ground beef or ground turkey (or lentils for a vegetarian option)
- 1 can Black beans (drained and well-rinsed)
- 1 cup Corn kernels (fresh, frozen, or canned)
- 2 tablespoons Taco seasoning (adjust for spice if needed)
- 1 cup Salsa (or enchilada sauce for variety)
- 1 medium Onion (diced)
- 1 medium Red bell pepper (chopped)
- 2 cups Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 cup Sour cream (optional but recommended)
- 1 tablespoon Olive oil (or preferred cooking oil)
- ½ cup Water
- Fresh cilantro (for garnish, to taste)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and chopped red bell pepper. Cook until they soften, about 5 minutes.
- Add the ground beef or ground turkey to the skillet. Cook until it is browned, breaking it apart with a spoon.
- Stir in the taco seasoning, black beans, corn, and water. Let everything simmer for about 5 minutes.
- Spread a thin layer of salsa at the bottom of a baking dish.
- Place 2 tortillas on top of the salsa. Spread half of the meat mixture over the tortillas, followed by a layer of cheese.
- Add another layer with 2 tortillas, the remaining meat mixture, salsa, and cheese.
- Top with the last 4 tortillas, pour any remaining salsa on top, and finish with cheese.
- Cover the dish with aluminum foil and bake for about 20 minutes, then remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes, then garnish with sour cream and fresh cilantro before serving.
Notes
Feel free to swap ground meat for a meat substitute or add more veggies. Can be prepared ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg
Keywords: taco lasagna, Mexican, quick meal, family dinner, customizable, weeknight dinner
