4.9 from 75 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 Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 servings
Calories: 570 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 tablespoon avocado oil
- 1 bell pepper seeded and finely diced
- 1 Jalapeno 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
- fresh cilantro, finely chopped optional
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.
Cup of Yum
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.
- 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 Information
Calories
570kcal
(29%)
Carbohydrates
44g
(15%)
Protein
30g
(60%)
Fat
32g
(49%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
89mg
(30%)
Sodium
996mg
(42%)
Potassium
879mg
(25%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
1743IU
(35%)
Vitamin C
35mg
(39%)
Calcium
325mg
(33%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 570
% 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.