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Cheesy Taco Lasagna For Easy Dinners With Bubbling Beef, Tortillas, Beans, And

Cheesy Taco Lasagna for Easy Dinners

Cheesy Taco Lasagna for Easy Dinners layers flour tortillas, seasoned ground beef, salsa, beans, and melted cheese in a hearty baked casserole.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner
Cuisine: Mexican-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Beef Filling
  • 1 pound ground beef 85% lean
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 2 tablespoons taco seasoning divided
  • 1 cup salsa divided
  • 1 can black beans 15 ounces, drained and rinsed
  • 1/4 cup water
Assembly
  • 6 medium flour tortillas 8-inch, soft taco size
  • 1 1/2 cups shredded Mexican cheese blend divided
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon chopped fresh cilantro optional garnish
  • 1/2 cup sour cream for serving

Equipment

  • large skillet
  • Wooden spoon
  • 8-Inch Square Baking Dish
  • Mixing bowl
  • Aluminum Foil

Method
 

Filling
  1. Heat a large skillet over medium-high heat. Add the ground beef and onion, breaking the beef into small crumbles as it cooks, until browned and no pink remains, about 7 minutes.
  2. Spoon off excess grease if needed. Stir in the garlic and 1 tablespoon taco seasoning; cook for 30 seconds.
  3. Add 1/2 cup salsa, black beans, remaining taco seasoning, and water. Simmer for 3 minutes, stirring occasionally, until the filling is thick enough to mound on a spoon.
Assembly and Baking
  1. Heat the oven to 375°F. Lightly grease an 8-inch square baking dish and spread 2 tablespoons salsa across the bottom.
  2. Add two tortillas, overlapping slightly if needed. Spread on half the beef filling, then sprinkle with 1/2 cup Mexican cheese blend.
  3. Repeat with two tortillas, the remaining beef filling, and another 1/2 cup Mexican cheese blend. Top with the final two tortillas, remaining salsa, remaining Mexican cheese, and cheddar.
  4. Cover with foil and bake for 20 minutes. Remove the foil and bake for 10 to 15 minutes more, until the cheese is bubbling and browned at the edges.
  5. Rest for 10 minutes before slicing. Finish with cilantro and serve with sour cream.

Notes

Refrigerate leftovers in a covered container for up to 4 days. Reheat individual portions in the microwave or the whole casserole, covered, in a 350°F oven until hot. Corn tortillas can replace the flour tortillas, but the finished layers will be firmer and slightly more prone to cracking.