Taco Lasagna
The taco lasagna, assembled and ready to bake, can be refrigerated for 2 days. The baked cooled lasagna can be kept in the refrigerator for 4 days or frozen for up to 2 months.
Ingredients :
- 1 Tbsp. 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 lb. ground beef
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp. chili powder
- 1 Tbsp. all-purpose flour
- 1 Tbsp. ground cumin
- 1 can black beans, drained
- 1 jar medium salsa
- 6 flour tortillas, divided
- 8 oz. sharp cheddar, shredded, divided
- 8 oz. pepper Jack cheese, shredded, divided
- 1 can creamed corn, divided
- Sour cream, chopped tomatoes, and chopped fresh cilantro, for serving
Directions :
- Preheat oven to 400°. Lightly grease a 13" x 9" baking dish with oil. In a large skillet over medium-high heat, heat 1 Tbsp. oil. Add onion and bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
- Add beef; season with salt and pepper. Cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 6 minutes. Drain fat.
- Add chili powder, flour, and cumin to skillet and cook, stirring, until meat is coated and fragrant, about 1 minute. Add beans, salsa, and 1/4 c. water. Cook, scraping browned bits from bottom of skillet, until beans and salsa are combined and warmed through, 2 to 3 minutes. Remove from heat.
- Spread a small amount of beef mixture on bottom of prepared dish. Top with 2 tortillas. Sprinkle with one-quarter of cheddar and one-quarter of pepper Jack. Top with half of creamed corn and half of remaining beef mixture. Top with 2 tortillas, one-quarter of cheddar and one-quarter of pepper Jack, then remaining creamed corn and beef mixture. Finish with remaining 2 tortillas, cheddar, and pepper Jack.
- Bake lasagna until cheeses have melted and filling is bubbling, about 30 minutes. Remove from the oven and let stand about 10 minutes.
- Drizzle with sour cream. Top with onions, tomatoes, and cilantro.
