Cheesy Taco Lasagna Loaded with Bold Flavors and Melty Layers (Print Version)
A cozy taco lasagna with seasoned beef, saucy tortillas, refried beans, corn, salsa, and gooey cheese in every slice.
# Ingredients:
For the beef filling
01 -
1 tablespoon neutral oil
02 -
1 1/4 lb (565 g) lean ground beef
03 -
1 small yellow onion, finely diced
04 -
1 medium red bell pepper, diced
05 -
3 cloves garlic, minced
06 -
2 tablespoons taco seasoning
07 -
1/3 cup (80 ml) water
08 -
1 cup (150 g) corn kernels, thawed if frozen
09 -
1 can (4 oz/113 g) diced green chiles, drained
10 -
1/2 teaspoon kosher salt, plus more to taste
For the sauce and layers
11 -
2 cups (480 ml) red enchilada sauce
12 -
1/2 cup (120 ml) medium salsa
13 -
1 can (16 oz/454 g) refried beans
14 -
14 to 16 small corn tortillas
15 -
2 cups (225 g) shredded Monterey Jack cheese
16 -
1 1/2 cups (170 g) shredded cheddar cheese
For serving
17 -
1/4 cup chopped cilantro
18 -
1 lime, cut into wedges
19 -
Sour cream, avocado, shredded lettuce, or pico de gallo, optional
# Instructions:
01 -
Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish and set it near the stove for assembly.
02 -
Heat the oil in a large skillet over medium-high heat. Add the ground beef, onion, and bell pepper. Cook for 7-9 minutes, breaking up the beef, until the meat is browned and the vegetables are softened. Drain excess fat if needed.
03 -
Add the garlic and cook for 30 seconds. Stir in taco seasoning and water, then simmer for 2-3 minutes until thick. Fold in the corn, green chiles, and salt. Taste and adjust seasoning.
04 -
Stir the enchilada sauce and salsa together in a bowl. Spread about 1/2 cup of the sauce mixture over the bottom of the baking dish.
05 -
Arrange corn tortillas over the sauce, overlapping as needed. Spread on half the refried beans, half the beef filling, about 3/4 cup sauce, and one third of the cheese. Repeat the same layers once more. Finish with a final tortilla layer, remaining sauce, and remaining cheese.
06 -
Cover loosely with foil and bake for 25 minutes. Remove the foil and bake 12-15 minutes more, until the cheese is melted, lightly golden, and the edges are bubbling.
07 -
Let the taco lasagna rest for 10 minutes before slicing. Sprinkle with cilantro and serve with lime wedges and any optional toppings.
# Notes:
01 -
Best served after a 10 minute rest so the layers slice cleanly.
02 -
Assemble up to 24 hours ahead and bake from chilled, adding a few extra minutes if needed.
03 -
Use certified gluten-free corn tortillas, taco seasoning, and enchilada sauce if cooking gluten-free.