Description
Layers of flavor combining the classic taste of tacos with the comforting warmth of lasagna, perfect for busy weeknights.
Ingredients
Scale
- 1 Tablespoon vegetable oil, plus more for greasing
- 1 medium yellow onion, chopped, plus more for serving
- 1 bell pepper, seeds and ribs removed, chopped
- 2 cloves garlic, chopped
- 1 pound 85 percent lean ground beef
- Kosher salt
- Freshly ground black pepper
- 2 Tablespoons chili powder
- 1 Tablespoon all-purpose flour
- 1 Tablespoon ground cumin
- 1 (15-ounce) can black beans, drained
- 1 (15-ounce) jar medium salsa (about 1 1/2 cups)
- 6 (8-inch) flour tortillas, divided
- 8 ounces sharp cheddar, shredded, divided
- 8 ounces pepper Jack cheese, shredded, divided
- 1 (14.75-ounce) can creamed corn, divided
- Sour cream, chopped tomatoes, and chopped fresh cilantro, for serving
Instructions
- Preheat your oven to 400 degrees.
- Lightly grease a 13 by 9 inch baking dish with oil.
- In a large skillet over medium-high heat, add 1 Tablespoon of oil.
- Add the onion and bell pepper, allowing them to cook, stirring occasionally until softened, about 7 minutes.
- Toss in the garlic and cook, stirring, until fragrant, approximately 1 minute.
- Crumble in the ground beef, seasoning it generously with salt and pepper.
- Sauté until the meat is no longer pink, around 6 minutes. Drain any excess fat.
- Stir in chili powder, flour, and cumin. Cook while stirring until the meat is coated and smells divine, about 1 minute.
- Add the black beans, salsa, and 1/4 cup water. Scrape up those delicious browned bits from the bottom of the skillet.
- Cook until the mixture is combined and warmed through, around 2 to 3 minutes.
- Remove from heat and spread a small amount of the beef mixture on the bottom of your prepared dish.
- Top with 2 tortillas, sprinkling with one-quarter of the cheddar and one-quarter of the pepper Jack cheese.
- Add half of the creamed corn and half of the remaining beef mixture.
- Layer on another 2 tortillas, top with one-quarter of cheddar and one-quarter of pepper Jack, followed by the remaining creamed corn and beef mixture.
- Finish with the remaining 2 tortillas, and top with both cheeses.
- Bake the lasagna until the cheeses are melting and the filling is bubbling, about 30 minutes.
- Remove from the oven and let it stand for approximately 10 minutes before slicing.
- Drizzle with fresh sour cream, then top with chopped onions, tomatoes, and cilantro to serve.
Notes
Can be made ahead of time and baked before serving. For a lighter version, use ground turkey or a meat alternative.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg