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