Best taco lasagna

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is fully browned and no longer pink. Drain any excess grease from the skillet.
3. Stir in the taco seasoning mix and water. Bring the mixture to a simmer and cook for 5-7 minutes, or until the liquid has mostly absorbed and the meat is well-seasoned. Remove from heat.
4. In a medium bowl, combine the rinsed black beans, drained corn, and diced tomatoes with green chilies. Stir well to combine.
5. To assemble the lasagna, spread a thin layer of the seasoned ground beef mixture on the bottom of the prepared baking dish. This helps prevent the bottom tortillas from sticking.
6. Place three flour tortillas over the meat layer, overlapping slightly to cover the bottom of the dish. You may need to trim or tear some tortillas to fit.
7. Spread half of the remaining ground beef mixture evenly over the tortillas.
8. Spoon half of the black bean and corn mixture over the beef.
9. If desired, dollop half of the sour cream (about 1/4 cup) over the bean mixture in small spoonfuls.
10. Sprinkle 3/4 cup of the shredded Mexican blend cheese over this layer.
11. Repeat the layering process: place another three tortillas over the cheese.
12. Spread the remaining half of the ground beef mixture over the tortillas.
13. Spoon the remaining half of the black bean and corn mixture over the beef.
14. Dollop the remaining sour cream (if using) over the bean mixture.
15. Sprinkle another 3/4 cup of the shredded Mexican blend cheese over this layer.
16. Place the final three tortillas over the cheese.
17. Top the last layer of tortillas with the remaining 1/2 cup of shredded Mexican blend cheese.
18. Cover the baking dish loosely with aluminum foil.
19. Bake for 20 minutes with the foil on.
20. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
21. Once baked, remove the lasagna from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
22. Garnish with fresh cilantro and green onions, if desired. Serve hot with your favorite toppings like salsa, guacamole, and extra sour cream.

Cooking Tips and Variations

To prevent your Taco Lasagna from becoming soggy, ensure you thoroughly drain any excess grease from the ground beef after browning. Additionally, don’t over-layer with too much sauce or liquid ingredients in between the tortillas. You can also lightly toast your tortillas in a dry skillet for 10-15 seconds per side before layering; this helps them hold their structure better and prevents them from absorbing too much moisture. For an even sturdier base, you can opt for corn tortillas, though they tend to be smaller and require more overlapping.

Customization is key with this recipe! For a spicier kick, add a layer of sliced jalapeños or a dash of hot sauce to the meat mixture. You can also mix in a can of mild green chilies with the beans and corn for extra flavor without too much heat. Instead of plain sour cream, try a seasoned sour cream by mixing it with a pinch of taco seasoning, lime juice, and a little chopped cilantro. Experiment with different types of cheese; Monterey Jack or Colby Jack can replace or supplement the Mexican blend. For a vegetarian option, swap the ground beef for plant-based crumbles or a mixture of extra beans and sautéed bell peppers and onions. You can also add a layer of refried beans for a creamier texture and richer flavor. Don’t be afraid to add other vegetables like diced bell peppers, zucchini, or spinach to the meat or bean mixture for added nutrition and flavor.

Storage and Reheating

This Taco Lasagna is fantastic for meal prepping and makes excellent leftovers. To store, allow the lasagna to cool completely to room temperature. Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. It will keep well in the refrigerator for up to 3-4 days.

For longer storage, you can freeze individual slices or the entire lasagna. Wrap portions tightly in plastic wrap, then again in aluminum foil, or place in freezer-safe containers. Properly stored, it can last in the freezer for up to 2-3 months. Thaw frozen lasagna in the refrigerator overnight before reheating.

To reheat in the oven: Preheat your oven to 350°F (175°C). Place the desired portion of lasagna in an oven-safe dish, cover loosely with foil, and bake for 20-30 minutes, or until heated through. If reheating a whole lasagna, it may take 30-45 minutes. Remove the foil for the last 5-10 minutes if you want the cheese to get bubbly and slightly crispy again.

To reheat in the microwave: Place a single serving on a microwave-safe plate. Cover loosely with a paper towel or microwave-safe lid to prevent splattering. Heat on high for 2-4 minutes, depending on your microwave’s power, stirring or rotating halfway through, until thoroughly heated. Be careful not to overcook, as this can dry out the tortillas.

Frequently Asked Questions

Can I assemble this Taco Lasagna ahead of time?

Absolutely! This recipe is perfect for making ahead. You can assemble the entire lasagna up to 24 hours in advance. Cover it tightly with plastic wrap or foil and refrigerate. When ready to bake, add an extra 10-15 minutes to the baking time to ensure it heats through evenly from being cold.

What kind of tortillas should I use?

For this recipe, 8-inch flour tortillas work best as they are pliable and create nice layers. You can use corn tortillas for a gluten-free option, but they tend to be smaller and can tear more easily, so you might need more of them and handle them carefully. Lightly warming corn tortillas before layering can help prevent tearing.

How can I make this Taco Lasagna vegetarian or vegan?

To make it vegetarian, simply substitute the ground beef with plant-based ground crumbles, or use extra black beans, pinto beans, and sautéed vegetables like bell peppers, onions, and zucchini. For a vegan version, use plant-based ground crumbles, omit the sour cream, and use your favorite dairy-free shredded cheese. Ensure your tortillas are also vegan (most flour tortillas are, but always check ingredients).

What are the best toppings for Taco Lasagna?

The topping possibilities are endless! Classic taco toppings work wonderfully. We recommend serving with sour cream or Greek yogurt, fresh salsa or pico de gallo, guacamole or sliced avocado, shredded lettuce, chopped fresh cilantro, and sliced green onions. For an extra kick, a drizzle of hot sauce or a sprinkle of pickled jalapeños are also great additions.