Description
A flavorful and easy-to-make Taco Lasagna combining the best of Mexican ingredients layered with tortillas, ground chicken, beans, and cheeses, baked to bubbly perfection. Perfect for a family dinner or casual get-together, this recipe brings the familiar taco taste in a hearty lasagna form.
Ingredients
Scale
Vegetables & Herbs
- 1 cup green pepper, diced
- ½ cup red pepper, diced
- 2 cups frozen corn
- Cilantro (optional, for garnish)
- Jalapeno slices (optional, for serving)
- Tomato halves (optional, for serving)
Protein
- 1 pound ground chicken (or ground beef)
Pantry Items & Canned Goods
- 2 Tablespoons olive oil
- 15 ounces black beans, drained (do not rinse)
- 14.5 ounce can fire-roasted diced tomatoes with garlic, drained
- ½ cup water
- 2 (1-ounce) packets of taco seasoning
- 1 cup salsa
- 6 (8-inch) flour tortillas
- 16-ounce can refried beans
Dairy
- 3 cups shredded Mexican cheese, divided
- Sour cream (optional, for serving)
Instructions
- Preheat Oven and Brown Meat: Preheat the oven to 400°F (204°C). In a large skillet over medium heat, add olive oil and brown the ground chicken along with diced green and red peppers until the meat is fully cooked and the peppers have softened.
- Make Taco Filling: To the skillet with browned meat and peppers, add the frozen corn, drained black beans, drained fire-roasted diced tomatoes, water, and taco seasoning packets. Stir everything together and cook for an additional 3 minutes to allow flavors to meld.
- Layer Lasagna: Spread 1 cup of salsa evenly on the bottom of a 9×13 inch baking dish. Place two flour tortillas on top of the salsa. Add a third of the meat mixture on top of the tortillas, then spread half of the refried beans over that. Sprinkle one third of the shredded Mexican cheese on top. Repeat these layers once more: two tortillas, a third of the meat mixture, the remaining refried beans, and a third of the cheese. Finish by topping with the last two tortillas, remaining meat mixture, and the final third of cheese.
- Bake: Place the assembled dish into the preheated oven and bake for 20 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove the taco lasagna from the oven and let it cool slightly. Garnish with fresh cilantro and serve with optional sides like sour cream, jalapeno slices, and tomato halves or your favorite taco toppings.
Notes
- You can substitute ground beef for ground chicken if preferred.
- Do not rinse the black beans to retain flavor and starch for thickening.
- Adjust the amount of taco seasoning based on your spice preference.
- For gluten-free option, use gluten-free tortillas instead of flour tortillas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
