This taco lasagna recipe takes the layered casserole concept to a deliciously new place, using corn tortillas instead of traditional noodles to create a savory dish that’s perfect for weeknight dinners or gathering with friends.
This recipe tackles issues of soggy tortillas and bland flavors commonly found in typical layered Mexican dishes, ensuring a tasty and satisfying meal.
I remember the first time I tried layering all those flavors together; it was a bit of an adventure. With busy nights and hungry kids, this recipe solves the problem of balancing quick prep with flavor. Honestly, we’ve had more than a few spicy moments with younger taste testers, so adjusting the heat to family preferences is key.
What I love about this dish is how simple it is to put together in just one hour. The layers of meat, cheese, and veggies meld into a warm, satisfying experience that’ll have everyone reaching for seconds. If you’re curious about other fun layered meals, check out my Taco Tortilla Roll for another great option!
Table of contents
Why You Will Love This Recipe
- Flavor Explosion , The combination of savory ground beef, zesty jalapeños, and rich taco seasoning creates a flavor-packed experience that’ll leave you craving more.
- Easy Layering , Using corn tortillas instead of traditional pasta makes layering a breeze. They soak up all the amazing flavors, resulting in a melt-in-your-mouth texture.
- Make-Ahead Friendly , You can prepare this casserole ahead of time, making it a breeze to pop in the oven when you’re ready to enjoy a comforting meal after a busy day.
- Fresh Toppings , Garnishing with chopped cilantro and ripe avocado not only adds a burst of color but also enhances the casserole’s freshness and flavor, making each bite even more enjoyable.
Mexican Taco Lasagna Casserole Recipe
- Prep Time: 30 minutes
- Cool Time: 0 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
Taco Lasagna made with layers of seasoned beef, corn tortillas, black beans, corn, and cheddar cheese. Gluten free baked casserole.
Ingredients
Scale
- 1 tablespoon (15 ml) avocado oil
- 1 bell pepper, chopped
- 1 jalapeno pepper, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 1/2 pounds (680 g) lean ground beef (80/20 fat recommended)
- 1 can (15 oz / 425 g) crushed tomatoes
- 3 tablespoons (45 g) taco seasoning
- 12 corn tortillas (sturdy variety recommended)
- 1 can (15.25 oz / 432 g) canned corn
- 1 can (15.5 oz / 439 g) canned black beans, rinsed
- 2 cups (226 g) shredded cheddar cheese
- Optional: chopped cilantro for garnish
Instructions
- Step 1: Heat 1 tablespoon avocado oil in a skillet over medium heat. Add chopped bell pepper, jalapeno, onion, and minced garlic. Stir occasionally and cook for 6 minutes until the vegetables soften and release their fragrance.
- Step 2: Add 1 1/2 pounds ground beef to the skillet with the sautéed vegetables. Break up the meat with a spatula as it cooks. Cook for 9 minutes until it is nicely browned for fuller flavor. Do not rush this step to develop depth in the dish.
- Step 3: Stir in 1 can crushed tomatoes and 3 tablespoons taco seasoning to the browned meat mixture. Mix well and simmer for 3 minutes to allow flavors to meld and the aroma to change, indicating readiness for layering.
- Step 4: Spread corn tortillas evenly across the bottom of a 9×13 inch baking dish. Cover the base without much overlapping. Cut tortillas if necessary for a snug fit. If tortillas break, warm them in the microwave for 30 seconds to make them pliable.
- Step 5: Spread a portion of the meat mixture over the tortilla layer. Sprinkle evenly with drained black beans and canned corn. Top with a layer of shredded cheddar cheese. Repeat these layers until all ingredients are used, finishing with a layer of cheese on top.
- Step 6: Bake the assembled casserole in a preheated oven at 375 degrees F for 30 minutes. The dish is done when the cheese is bubbly and slightly golden. Look for bubbling cheese and a bit of crisp edges as indicators. If the cheese is not melting nicely, increase the oven temperature to 400 degrees F for the last 5 minutes, watching carefully to prevent burning. If the dish looks dry after baking, cover it loosely with aluminum foil for the last 10 minutes to retain moisture. For undercooked black beans, bake an additional 10 minutes covered.
- Step 7: Remove the casserole from the oven and let it rest for 10 minutes before slicing. This resting period allows the layers to set, making clean slices easier and enhancing the rich flavor.
Notes
- Room Temperature: Store leftovers in an airtight container away from direct sunlight and heat for up to 2 days.
- Refrigeration: Store in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and place in a freezer-safe container. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Use 80/20 ground beef for juiciness; ground turkey is a lean alternative without sacrificing much flavor.
- Warm tortillas in the microwave for 30 seconds if they break apart during layering; this makes them more pliable.
- Browning the meat thoroughly (9 minutes) develops deeper flavor; do not rush this step.
- Add an extra tablespoon of taco seasoning during layering to boost flavor if desired.
- If cheese does not melt well, increase oven temperature to 400 degrees F for the last 5 minutes carefully.
- Cover the dish with foil the last 10 minutes if it appears dry after baking to retain moisture.
- Ensure black beans are warmed through by extending baking time 10 minutes if needed.
- Reheat covered in a 350 degrees F oven until warm throughout, 18 minutes.
- Serve with gluten-free garlic bread or a mixed green salad. Add roasted vegetables or a quinoa salad as side dishes. Top finished slices with chopped cilantro or green onions. Drizzle with homemade salsa or sour cream for extra richness and flavor.
- Use ground turkey in place of ground beef for a leaner protein option in equal amounts.
- Substitute Mexican cheese blend or Monterey Jack cheese for cheddar, using the same quantity.
- Omit jalapeno pepper for a milder version or substitute with a milder pepper variety.
- Choose sturdy corn tortillas to hold layers without becoming too soggy.
- Rinse canned black beans thoroughly to reduce sodium and improve flavor.
- Shredded cheese should be fresh rather than pre-shredded to ensure even melting and better texture.
- Taco seasoning can be store-bought or homemade using your preferred spice blend.
- Nutrition Facts (per serving) – Values not specified in source; please refer to original recipe nutrition labeling if available.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Taco seasoning: A robust blend ups the flavor profile. Look for a good quality mix; homemade keeps it fresher and customizable with your spice preference.
- Ground beef: Opt for 80/20 beef for a good fat balance that keeps the dish juicy. If you prefer leaner meat, go for ground turkey as a substitute without sacrificing too much flavor.
- Lasagna noodles: Use oven-ready noodles for easy layering. Look for no-boil varieties to skip the cooking step and save time; they’re a game-changer!
- Black beans: Canned black beans are a great choice. Rinse them well to cut down on sodium and enhance flavor. They add fiber and a meaty texture, perfect for layering.
- Cheddar cheese: Shredded sharp cheddar provides a bold flavor when melted. Freshly shredded cheese is ideal; it melts more evenly than pre-shredded options, avoiding additives that can affect texture.
- Mexican cheese blend: This adds a melty, cheesy goodness unique to Mexican dishes. You can use a Monterey Jack or pepper jack blend for a nice twist if you prefer a little heat.
- Sour cream: Adds creaminess and tanginess to balance the spices. For a lighter option, consider Greek yogurt as a swap, but be aware that it will change the flavor slightly.
- Taco seasoning: A robust blend ups the flavor profile. Look for a good quality mix; homemade keeps it fresher and customizable with your spice preference.
- Ground beef: Opt for 80/20 beef for a good fat balance that keeps the dish juicy. If you prefer leaner meat, go for ground turkey as a substitute without sacrificing too much flavor.
- Lasagna noodles: Use oven-ready noodles for easy layering. Look for no-boil varieties to skip the cooking step and save time; they’re a game-changer!
- Black beans: Canned black beans are a great choice. Rinse them well to cut down on sodium and enhance flavor. They add fiber and a meaty texture, perfect for layering.
- Cheddar cheese: Shredded sharp cheddar provides a bold flavor when melted. Freshly shredded cheese is ideal; it melts more evenly than pre-shredded options, avoiding additives that can affect texture.
- Mexican cheese blend: This adds a melty, cheesy goodness unique to Mexican dishes. You can use a Monterey Jack or pepper jack blend for a nice twist if you prefer a little heat.
- Sour cream: Adds creaminess and tanginess to balance the spices. For a lighter option, consider Greek yogurt as a swap, but be aware that it will change the flavor slightly.
Recipe Tips
- If tortillas break apart while layering, warm them in the microwave for 30 seconds to make them pliable and easier to handle.
- When your finished dish looks dry after baking, cover it with aluminum foil for the last 10 minutes to retain moisture and enhance the texture.
- If cheese does not melt nicely on top, increase the oven temperature to 400°F for the last 5 minutes, keeping an eye to avoid burning.
- For undercooked beans, let the casserole bake an additional 10 minutes while covered, allowing them to heat through fully without drying out.
- If your casserole lacks flavor, add an extra tablespoon of taco seasoning to the meat mixture during assembly for a flavor boost.
Serving Suggestions
Serve with a side of gluten-free garlic bread or a mixed green salad. You might also add roasted vegetables or a quinoa salad to complement the main dish.
Use to make burritos or enchiladas with taco lasagna ingredients. You can add to soups or create a layered dip with similar flavors.
Top with a sprinkle of chopped cilantro or green onions for freshness. Consider drizzling with a homemade salsa or a light sour cream for additional richness.
Recipe variations
- You can use lean ground turkey instead of beef for a lighter taco lasagna. Adjust cooking time to ensure turkey is browned and fully cooked before layering.
- Add 3 tablespoons of taco seasoning to the sautéed meat mixture. You can also include 1 diced jalapeño for extra heat or omit it for a milder flavor.
- Either canned black beans or pinto beans work well in this casserole. Rinse and drain the beans before adding to the filling for best texture and flavor.
- If serving more than 8, double all ingredients and use a 9×13-inch baking dish. This size holds about 24 corn tortillas for layering multiple times.
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How to Store?
To keep your Mexican Taco Lasagna Casserole fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from direct sunlight and heat sources.
Refrigeration: Place casserole in an airtight container or cover with plastic wrap. Store in the fridge up to 5 days to maintain flavor.
Freezing: Wrap tightly with plastic wrap and place in a freezer container. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Other Recipes You’ll Love
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