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To make Layered Taco Lasagna, you'll need the following ingredients: - 12 corn tortillas - 1 lb ground beef or turkey - 1 packet taco seasoning - 1 can black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 2 cups shredded cheddar cheese - 1 cup salsa - 1 cup sour cream - 1 cup diced tomatoes (fresh or canned) - 1/2 cup chopped fresh cilantro (optional) - Sliced jalapeños (optional for heat) - Avocado slices for garnish You can easily adjust this recipe to fit dietary needs: - Gluten-free: Use gluten-free corn tortillas. Check the taco seasoning for gluten. - Vegetarian: Substitute the ground meat with mushrooms, lentils, or a meat alternative. - Dairy-free: Replace cheese and sour cream with vegan options made from nuts or soy. - Low-carb: Use zucchini slices instead of tortillas for a lighter dish. When it comes to fresh versus canned ingredients: - Fresh ingredients (like tomatoes and corn) often have better taste and nutrients. They add bright flavors. - Canned ingredients (like black beans and salsa) save time. They are convenient and can taste great too. If you choose canned, look for low-sodium options to keep your dish healthy. {{ingredient_image_1}} First, you need to preheat your oven to 375°F (190°C). This step is key to getting a nice, even bake. Next, grab your large baking dish, about 9x13 inches. Lightly grease it with some cooking spray or oil. This helps keep the lasagna from sticking. You want your dish ready for the tasty layers that follow! In a skillet, cook 1 pound of ground beef or turkey over medium heat. Brown the meat until it crumbles nicely. Once it's cooked, drain any extra fat. This keeps your dish from being too greasy. Now, add a packet of taco seasoning and a splash of water. Stir it well and let it cook for about 5 minutes. This melds the flavors together, making your meat super tasty! Now for the fun part: layering! Start by placing 4 corn tortillas at the bottom of your greased dish. Spread half of the seasoned meat mixture over the tortillas. Next, add half of the black bean and corn mixture. This mixture should include 1 can of rinsed black beans, 1 cup of corn, and 1 cup of diced tomatoes. Spoon in one-third of the sour cream over that layer. Sprinkle one-third of the shredded cheddar cheese on top. Repeat this layering process: add 4 more tortillas, the rest of the meat, the remaining black bean and corn mixture, another one-third of the sour cream, and another one-third of cheese. Finish with a final layer of tortillas. Spread the remaining salsa over the top and sprinkle the last of the cheese. Cover the dish with aluminum foil, making sure to spray the foil with non-stick spray. Bake for 25 minutes, then remove the foil. Bake for another 10-15 minutes until the cheese is melted and bubbly. Let it cool for about 10 minutes before slicing. Enjoy the delicious layers! To build great layers, start with the right order. Place corn tortillas at the bottom. Next, add your seasoned meat. This keeps the tortillas from getting too soggy. Use a spoon to spread each layer evenly. Make sure to cover all parts of the tortillas. Soggy tortillas ruin the fun. To prevent this, consider two things: moisture and cooking time. First, drain any liquid from the black beans and corn. This keeps the layers dry. Second, avoid adding too much salsa in the middle layers. Use just enough to flavor without soaking. You can prepare Taco Lasagna ahead of time. Make it a day before and keep it in the fridge. Just cover it well. If you want to freeze it, do so before baking. Wrap it tightly in foil and put it in the freezer. When ready to bake, thaw it overnight in the fridge. Then, bake as usual for a tasty meal! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs can elevate the flavor of your lasagna. Opt for ripe tomatoes and fresh cilantro when possible. Layer Smartly: Ensure even distribution of ingredients in each layer to prevent one section from being overloaded or dry. This will lead to a more balanced flavor in every bite. Customize the Heat: Adjust the level of spiciness by adding more or fewer jalapeños or using a spicier salsa. This allows you to cater to your guests' heat preferences. Let It Rest: Allowing the lasagna to cool for 10 minutes before slicing helps it hold its shape better, making for neater servings and a more appealing presentation. {{image_2}} You can easily make this dish vegetarian. Replace the meat with more beans or lentils. Use a packet of vegan taco seasoning for flavor. For a creamy touch, use a vegan sour cream. Add in some spinach or zucchini for more veggies. It keeps the dish tasty and colorful. If you prefer chicken, use shredded cooked chicken instead of ground beef. You can also try ground turkey as a lighter option. For a fun twist, use plant-based meat substitutes. These options add great flavor and texture. Adjust the cooking time as needed to ensure everything is cooked well. The toppings can make your lasagna special. Try using different cheeses like pepper jack for spice or mozzarella for a milder taste. You can add fresh vegetables like bell peppers or olives before baking. Top it off with fresh cilantro or avocado slices after baking. These toppings add freshness and crunch to every bite. To keep your layered taco lasagna fresh, let it cool first. Once cool, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. This method prevents air from drying it out. Store it in the fridge if you plan to eat it soon. For longer storage, freeze it instead. When it’s time to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the lasagna in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 minutes, or until it is warm throughout. If you want a crispy top, remove the foil for the last 5 minutes. You can also use the microwave, but the oven gives better results. In the fridge, your taco lasagna lasts about 3 to 4 days. Make sure to check for any signs of spoilage before eating. If you freeze it, it stays good for about 2 to 3 months. For best taste, eat it sooner rather than later. Always label your containers with the date you stored them. This way, you can keep track of freshness. Yes, you can make Layered Taco Lasagna ahead. Prepare it up to the baking step. Cover it tightly and store it in the fridge for up to 24 hours. When you are ready, bake it as directed. This saves time on busy nights. You can serve many sides with Taco Lasagna. Here are some ideas: - A fresh green salad with lime dressing - Mexican rice or cilantro-lime rice - Guacamole and tortilla chips - A bowl of refried beans These sides add flavor and color to your meal. Adjusting the spice in Taco Lasagna is easy. Here are some tips: - Use mild taco seasoning for less heat. - Add fresh jalapeños for a spicy kick. - Mix in diced green chilies for a milder flavor. - Serve with hot sauce on the side for those who like it spicy. These options help you create the perfect heat for your taste. Layered Taco Lasagna is a fun and tasty dish you can make with many ingredients. We’ve covered everything from ingredient lists to cooking steps and helpful tips. You can also explore ways to adapt the dish, cater to your diet, and store leftovers properly. Enjoy making this layered delight at home! It’s easy to personalize it to your taste and share with friends or family. Happy cooking!

Layered Taco Lasagna

A delicious and hearty layered taco lasagna made with tortillas, seasoned meat, beans, and cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 12 pieces corn tortillas
  • 1 lb ground beef or turkey
  • 1 packet taco seasoning
  • 1 can black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 2 cups shredded cheddar cheese
  • 1 cup salsa
  • 1 cup sour cream
  • 1 cup diced tomatoes (fresh or canned)
  • 0.5 cup chopped fresh cilantro (optional)
  • to taste pieces sliced jalapeños (optional for heat)
  • for garnish pieces avocado slices

Instructions
 

  • Preheat the oven to 375°F (190°C) and prepare a large baking dish (9x13 inches) by lightly greasing it.
  • In a skillet over medium heat, cook the ground beef or turkey until browned and crumbled. Drain any excess fat.
  • Add the taco seasoning to the meat along with a splash of water; stir to combine and let it cook for about 5 minutes to meld the flavors.
  • In a separate bowl, mix the black beans, corn, diced tomatoes, and half of the salsa.
  • Start layering your lasagna: Place 4 corn tortillas at the bottom of the baking dish. Spread half of the seasoned meat mixture over the tortillas. Add half of the black bean and corn mixture on top of the meat. Spoon in one-third of the sour cream over that. Sprinkle one-third of the shredded cheddar cheese on top.
  • Repeat the layering process: add 4 more tortillas, the remaining meat, the remaining black bean and corn mixture, another one-third of the sour cream, and another one-third of the cheese.
  • Top it all off with the final layer of tortillas. Spread the remaining salsa over the tortillas and sprinkle the last of the cheese on top.
  • Cover the baking dish with aluminum foil (you can spray the foil with non-stick spray to prevent sticking) and bake for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Once baked, let it cool for about 10 minutes before slicing. Garnish with fresh cilantro and sliced jalapeños, and serve with avocado slices on the side.

Notes

Optional toppings include fresh cilantro and sliced jalapeños for added flavor.
Keyword beef, cheese, lasagna, layered, taco