Mexican Taco Lasagna

A quick and delicious meal that combines all your favorite taco flavors into a comforting lasagna, perfect for busy weeknights or casual gatherings.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 380

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound ground beef Can substitute with ground turkey or chicken for a lighter version.
1 packet taco seasoning Choose mild or spicy based on preference.
1/2 cup water
1 15-ounce can black beans, drained and rinsed Can add extra beans for vegetarian option.
1 cup corn (canned or frozen)
2 cups salsa Use spicy salsa for an extra kick.
9-12 pieces lasagna noodles Can substitute with whole wheat or gluten-free noodles.
2 cups shredded cheese (cheddar or Mexican blend) Use plant-based cheese for dairy-free option.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a skillet, brown the ground beef over medium heat. Drain any excess fat.
Stir in the taco seasoning and water, cooking until thickened.
In a separate bowl, combine black beans, corn, and salsa.

Assembly

In a baking dish, layer cooked lasagna noodles, the beef mixture, and the bean mixture.
Repeat layers and top with shredded cheese.

Baking

Cover with foil and bake for 30 minutes.
Remove foil and bake an additional 10-15 minutes until cheese is bubbly.

Serving

Let it cool for a few minutes, then slice and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. You can also freeze portions for up to 2 months.