Taco Lasagna
With a taco-spiced beef and black bean sauce, flour tortillas, and plenty of cheese, this hearty Tex-Mex taco lasagna hits so many classic casserole notes.
Ingredients
- 1 tbspVegetable Oil, for greasing plus more
- 1 mediumYellow Onion, chopped for serving plus more
- 1bell pepper, seeds and ribs removed, chopped
- 2 cloveGarlic, chopped
- 1 lb(85% lean) ground beef
- Kosher Salt
- Ground Black Pepper, freshly
- 2 tbspChili Powder
- 1 tbspAll Purpose Flour
- 1 tbspGround Cumin
- 1(15-oz.) can black beans, drained
- 1(15-oz.) jar medium salsa (about 1 1/2 c.)
- 6Flour Tortilla, divided
- 8 ozsharp cheddar, shredded divided
- 8 ozPepper Jack Cheese, shredded divided
- 1(14.75-oz.) can creamed corn, divided
- Sour cream, tomatoes, fresh cilantro, chopped chopped for serving
Instructions
- 1
Preheat oven to 400°. Lightly grease a 13" x 9" baking dish with oil. In a large skillet over medium-high heat, heat 1 Tbsp. oil. Add onion and bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
- 2
Add beef; season with salt and pepper. Cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 6 minutes. Drain fat.
- 3
Add chili powder, flour, and cumin to skillet and cook, stirring, until meat is coated and fragrant, about 1 minute. Add beans, salsa, and 1/4 c. water. Cook, scraping browned bits from bottom of skillet, until beans and salsa are combined and warmed through, 2 to 3 minutes. Remove from heat.
- 4
Spread a small amount of beef mixture on bottom of prepared dish. Top with 2 tortillas. Sprinkle with one-quarter of cheddar and one-quarter of pepper Jack. Top with half of creamed corn and half of remaining beef mixture. Top with 2 tortillas, one-quarter of cheddar and one-quarter of pepper Jack, then remaining creamed corn and beef mixture. Finish with remaining 2 tortillas, cheddar, and pepper Jack.
- 5
Bake lasagna until cheeses have melted and filling is bubbling, about 30 minutes. Remove from the oven and let stand about 10 minutes.
- 6
Drizzle with sour cream. Top with onions, tomatoes, and cilantro.