Ingredients
Scale
- 1 lb ground beef (lean)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 1 jar (16 oz) chunky salsa (mild or medium)
- 10–12 small flour tortillas
- 3 cups Mexican blend shredded cheese
- 1/4 cup fresh cilantro, chopped (for garnish)
- Sour cream and sliced jalapeños (optional for serving)
Instructions
- Step 1: Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray or a little bit of oil to ensure the tortillas don’t stick to the bottom.
- Step 2: Brown the Beef and Aromatics: In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is fully browned and the onions are translucent. Drain any excess fat from the pan. Add the minced garlic and cook for an additional minute until fragrant.
- Step 3: Simmer the Filling: Stir in the taco seasoning, black beans, corn, and the entire jar of salsa. Let the mixture simmer on low heat for about 5 minutes, allowing the flavors to combine and the liquid to reduce slightly.
- Step 4: Layer the Lasagna: Place a thin layer of the meat mixture at the bottom of the prepared baking dish. Top with a layer of flour tortillas (you may need to cut them to fit the corners). Spread more meat mixture over the tortillas, then sprinkle a generous layer of cheese. Repeat these layers until you reach the top of the dish, ending with a heavy layer of cheese.
- Step 5: Bake and Garnish: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and starting to turn golden brown. Let it rest for 5 minutes before slicing. Garnish with fresh cilantro before serving.
- Cook Time: 50 minutes
- Diet: Not specified