Directions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Sauté onions and garlic for 2–3 minutes until fragrant.
3. Add ground beef and cook until browned. Drain any excess grease.
4. Stir in taco seasoning, diced tomatoes, black beans, corn, and salsa. Let simmer for 5 minutes.
5. Remove from heat and stir in sour cream to create a creamy filling.
6. Layer 4 tortillas across the bottom of the baking dish. Top with half of the meat mixture and sprinkle with 1 cup of cheese.
7. Repeat with remaining tortillas, meat mixture, and cheese.
8. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
9. Let rest for 5 minutes before slicing. Garnish with cilantro if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 460 kcal | Servings: 6 servings
Tips & Serving Suggestions:
– Add jalapeños for extra heat or avocado for creaminess.
– Use Greek yogurt in place of sour cream for a lighter version.
– Serve with tortilla chips, guacamole, or a green salad.
– Store leftovers in the fridge for up to 3 days – great for lunch!
Conclusion:
Mexican taco lasagna brings together the best of Tex-Mex in a cheesy, satisfying casserole. It’s quick to prepare, layers beautifully, and is always a hit at the dinner table.
