Taco Lasagna with Corn Tortillas
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
570 kcal
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Course
Main Course
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Cuisine
Mexican
Taco Lasagna with Corn Tortillas
Description
This Taco Lasagna uses corn tortillas as the layering medium instead of traditional pasta. Ground beef is cooked with diced bell pepper, jalapeño, and onion, then simmered in crushed tomatoes combined with taco seasoning for a richly flavored meat mixture. The corn and black beans add texture, sweetness, and earthiness, reflecting classic taco ingredients.
The dish is layered in a baking dish with portions of the meat mixture, tortillas, corn, beans, and cheddar cheese repeated to build distinct layers. The corn tortillas soften while baking but hold together better than flour tortillas, absorbing sauce flavors without becoming overly soggy.
Covered with foil and baked, the cheese melts and ingredients meld into a cohesive casserole with a balance of spice, creamy cheese, and the sweetness of corn. The presence of jalapeño introduces mild heat complemented by the savory beef and creamy cheddar.
Serve this dish as a hearty main course, pairing well with sides like Mexican rice or a fresh salad. Suitable for make-ahead assembly, it can be refrigerated for up to 24 hours before baking, and unbaked versions can be frozen tightly wrapped for up to three months. Reheat directly from chilled with added baking time for even warming.
Ingredients
- 1 tablespoon avocado oil
- 1 bell pepper seeded and finely diced
- 1 jalapeno pepper seeded and finely diced
- 1 onion finely diced, medium
- 2 garlic finely minced, cloves
- 1 ½ pounds ground beef 85/15 or 90/10
- 1 crushed tomatoes 15-ounce can
- 3 tablespoons taco seasoning
- 12 corn tortillas
- 1 corn drained, 15.25-ounce can
- 1 black beans drained and rinsed, 15.5-ounce can
- 2 cups cheddar cheese shredded
- cilantro optional, fresh, finely chopped
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.
- 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.
- 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.
- 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.
- 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.
Notes
- Choose soft yet sturdy corn tortillas, as they absorb sauce well without becoming too soggy; avoid flour tortillas for this recipe.
- Assemble the lasagna up to 24 hours ahead and refrigerate tightly covered for convenience.
- If baking straight from the refrigerator, add 5 extra minutes to the cooking time to ensure thorough heating.
- For freezing, wrap the unbaked lasagna tightly in foil and freeze up to 3 months; thaw overnight in the refrigerator before baking.
- Bake at 350°F for 40-45 minutes for a fully cooked and melded casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 44g | 15% |
| Protein | 30g | 60% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 996mg | 42% |
| Potassium | 879mg | 19% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 1743IU | 35% |
| Vitamin C | 35mg | 39% |
| Calcium | 325mg | 33% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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