Taco Lasagna

A layered casserole combining seasoned ground beef, beans, tortillas, and cheese, baked until bubbly and topped with fresh garnishes.

Ingredients

• 1.5 lbs (680g) Lean Ground Beef (85/15 or 90/10)
• 1 medium Yellow Onion, finely diced
• 2 cloves Garlic, minced
• 1 packet (1 oz / 28g) Taco Seasoning (or homemade mix of chili powder, cumin, paprika, onion powder, and garlic powder)
• ¾ cup Water or low-sodium beef broth
• 1 can (16 oz / 450g) Refried Beans (black or pinto)
• 1 can (15 oz / 425g) Black Beans, rinsed and drained
• 1 can (14.5 oz / 410g) Fire-Roasted Diced Tomatoes, drained slightly
• 1 cup Thick & Chunky Salsa or Pico de Gallo
• 1 cup Enchilada Sauce (red or green)
• 3 cups (12 oz / 340g) Mexican Blend Cheese or Cheddar & Monterey Jack, freshly shredded
• 8 to 10 large Flour Tortillas (8-inch size), cut or trimmed to fit a 9×13-inch baking dish
• 1 cup Sour Cream or Greek Yogurt
• 1 cup Shredded Iceberg or Romaine Lettuce
• 2 large Roma Tomatoes, diced
• ½ cup Pickled or fresh Jalapeño slices
• ⅓ cup Fresh Cilantro, chopped
• 1 small Avocado, diced or sliced

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) ceramic or glass baking dish with cooking spray or oil to prevent sticking.
2. Heat a large skillet over medium-high heat for 1 to 2 minutes until hot. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking up the meat into small crumbles with a wooden spoon, until browned throughout and no longer pink. Drain off excess fat from the pan.
3. Reduce the heat to medium. Add the minced garlic, taco seasoning packet, and ¾ cup of water. Stir well and simmer for 3 to 4 minutes until the sauce thickens and coats the meat evenly. Turn off the stovetop burner and set the seasoned beef aside.
4. In a small saucepan over low heat (or in a microwave-safe bowl), warm the refried beans for 2 to 3 minutes until smooth and spreadable. Fold in the drained black beans until combined.
5. Spread ½ cup of the enchilada sauce evenly across the bottom of the prepared 9×13-inch baking dish.
6. Place a layer of flour tortillas on top of the sauce, overlapping slightly and cutting them as needed to cover the bottom of the dish completely.
7. Gently spread half of the warm refried bean and black bean mixture over the tortillas.
8. Layer half of the seasoned ground beef over the beans, followed by half of the diced tomatoes and half of the salsa.
9. Sprinkle 1 cup of the shredded Mexican cheese blend over the meat and salsa.
10. Repeat the process with a second layer of tortillas, the remaining bean mixture, the remaining ground beef, remaining tomatoes, remaining salsa, and another 1 cup of shredded cheese.
11. Add a final layer of tortillas on top. Pour the remaining ½ cup of enchilada sauce over the top tortillas, ensuring they are well coated to prevent them from drying out during baking. Sprinkle the final 1 cup of shredded cheese evenly over the top.
12. Cover the baking dish loosely with aluminum foil (tent it slightly so the cheese doesn’t stick to the foil). Place on the center rack of your preheated oven and bake at 375°F (190°C) for 20 minutes.
13. Carefully remove the foil and bake uncovered for an additional 10 to 15 minutes, or until the cheese is completely melted, bubbly around the edges, and lightly golden brown.
14. Remove the dish from the oven and let it sit at room temperature for 10 minutes. Resting allows the layers to set so you can cut clean, beautiful slices without it falling apart.
15. Cut into 8 equal rectangular portions. Top individual slices with fresh sour cream, shredded lettuce, diced tomatoes, sliced jalapeños, avocado, and chopped cilantro.

Notes

Prep Time: 20 minutes. Cook Time: 35 minutes. Resting Time: 10 minutes. Total Time: 1 hour. Servings: 8 generous portions. Cooking Intensity: Medium Heat (Stovetop) & 375°F / 190°C (Oven). Skill Level: Easy / Intermediate.