Taco Lasagna with Corn Tortillas

Original Post: https://www.evolvingtable.com/turkey-taco-mexican-lasagna/

4.89 from 26 votes

Taco Lasagna with Corn Tortillas

This Taco Lasagna with corn tortillas is the ultimate fusion of Tex-Mex and classic comfort food! Layers of soft corn tortillas, seasoned ground beef, melty cheese, black beans, and salsa come together in this flavor-packed Mexican casserole.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: Mexican

Servings: servings

Author: London Brazil

Ingredients

1 tablespoon avocado oil
1 bell pepper seeded and finely diced
1 jalapeño pepper seeded and finely diced
1 medium onion finely diced
2 garlic cloves finely minced
1 ½ pounds ground beef 85/15 or 90/10
1 (15-ounce) can crushed tomatoes
3 tablespoons taco seasoning
12 corn tortillas
1 (15.25-ounce) can corn drained
1 (15.5-ounce) can black beans drained and rinsed
2 cups shredded cheddar cheese
chopped cilantro optional

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Instructions

Preheat the oven to 350°F.
In a large skillet over medium heat, add the avocado oil, bell pepper, jalapeño, and onion. Cook for 5-7 minutes, or until softened. Add the garlic and continuing cooking for an additional 30 seconds, or until fragrant.
1 tablespoon avocado oil, 1 bell pepper, 1 jalapeño pepper, 1 medium onion, 2 garlic cloves
Push the vegetables to one side of the skillet and add the ground beef to the other side. Continue cooking, crumbling the meat with a potato masher to break it up, for 7-8 minutes, or until meat is no longer pink.
1 ½ pounds ground beef
Pour in crushed tomatoes and taco seasoning and stir to combine. Reduce the heat to low and simmer for 5 minutes, stir, and let simmer for an additional 5 minutes.
1 (15-ounce) can crushed tomatoes, 3 tablespoons taco seasoning
Spray a 9 x 13-inch baking dish with nonstick cooking spray. Begin layering with ⅓ of the meat mixture, then add 6 tortillas on top. From there, add another ⅓ of the meat mixture, ½ can of corn, ½ can of beans, and 1 cup of shredded cheese. Repeat with remaining tortillas, meat, corn, beans and cheese.
12 corn tortillas, 1 (15.25-ounce) can corn, 1 (15.5-ounce) can black beans, 2 cups shredded cheddar cheese
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove aluminum foil and continue baking for 5 minutes, or until the cheese is bubbling and slightly browned. Serve with cilantro, if desired.
chopped cilantro

Video

Notes

Use sturdy corn tortillas. Soft corn tortillas work best since they soak up flavors without getting too soggy. Avoid flour tortillas, as they can become gummy when baked.
Spice: Add extra jalapeños, or sub in a spicier pepper.
Make it ahead. Assemble the lasagna up to 24 hours in advance, cover it tightly, and refrigerate. Bake as directed, adding 5 extra minutes if baking straight from the fridge.
Freezing instructions. Wrap the unbaked lasagna tightly in foil and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake at 350°F for 40-45 minutes.

Nutrition