Mexican Beef Taco Lasagna
A delicious and easy-to-make Mexican Beef Taco Lasagna that combines seasoned beef, beans, and cheese for a comforting meal.
Equipment
- Crockpot A large crockpot is recommended for optimal cooking.
- Skillet Used for browning the beef and cooking the mixture.
Ingredients
Main Ingredients
- 1 pound lean ground beef
- 1 unit onion, diced
- 2 teaspoons minced garlic
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilis, undrained
- 1 cup salsa
- 2 cups shredded Mexican cheese blend
- 12 unit corn tortillas
- 1 cup sour cream (optional)
- 1 unit Fresh cilantro, chopped (for garnish)
Instructions
- In a skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onions are soft. Drain any excess fat to keep the dish light and healthy.
- Stir in the taco seasoning, salt, pepper, black beans, corn, diced tomatoes with green chilis, and salsa. Cook for an additional 5 minutes until everything is heated through and well combined.
- Spread a thin layer of the beef mixture on the bottom of your crockpot to prevent sticking.
- Place a layer of corn tortillas over the beef mixture, tearing them as needed to cover the entire space.
- Spoon more of the beef mixture over the tortillas, then sprinkle a layer of shredded cheese. Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
- Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours until the lasagna is heated through and the cheese is melted and bubbly.
- Serve warm, with a dollop of sour cream on each portion and a sprinkle of fresh cilantro for that extra pop of flavor.
Notes
For a spicier kick, add some sliced jalapeños between the layers. No alcoholic drinks allowed, please substitute with a non-alcoholic option.