Mexican Taco Lasagna
Ingredients
1 pound ground beef or turkey
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1 can (14 ounces) diced tomatoes, drained
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
1 cup salsa
12-14 corn tortillas
2 cups shredded Mexican cheese blend
Optional toppings: sliced jalapeños, sour cream, chopped cilantro, diced tomatoes
Instructions:
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet, cook the ground beef or turkey over medium heat until browned. Add the diced onion and minced garlic, and cook for an additional 2-3 minutes until the onion is translucent.
3. Drain any excess fat from the skillet, then add the taco seasoning, diced tomatoes, black beans, corn, and salsa. Stir well to combine and simmer for about 5 minutes, allowing the flavors to meld together.
4. Place a layer of corn tortillas on the bottom of the greased baking dish, covering it as much as possible. You may need to cut or tear the tortillas to fit.
5. Spoon half of the meat mixture over the tortilla layer, spreading it evenly. Sprinkle a generous amount of shredded cheese on top.
6. Repeat the layers with another layer of tortillas, the remaining meat mixture, and more shredded cheese. Finish with a final layer of tortillas on top.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
. Remove the foil and bake for an additional 5-10 minutes, allowing the top to brown slightly. Once cooked, remove the lasagna from the oven and let it cool for a few minutes. Cut into squares and serve with your desired toppings like sliced jalapeños, sour cream, chopped cilantro, or diced tomatoes.
This Mexican Taco Lasagna is a crowd-pleasing dish that combines the best of both worlds, offering the comforting layers of lasagna with the bold and spicy flavors of tacos.