Description
This Taco Lasagna recipe combines the flavors of classic Mexican dishes with the layered goodness of traditional lasagna. Featuring ground chicken, black beans, fire-roasted tomatoes, and a medley of peppers, it is layered with tortillas, refried beans, salsa, and melted Mexican cheese. Perfect for a comforting and flavorful dinner that serves six.
Ingredients
Scale
Vegetables and Garnishes
- 1 cup green pepper, diced
- ½ cup red pepper, diced
- 2 cups frozen corn
- Cilantro (optional, for garnish)
- Jalapeno slices (optional, for serving)
- Tomato halves (optional, for serving)
Protein and Beans
- 1 pound ground chicken (or ground beef)
- 15 ounces black beans, drained (do not rinse)
- 16-ounce can refried beans
Others
- 2 Tablespoons olive oil
- 14.5 ounce can fire-roasted diced tomatoes with garlic, drained
- ½ cup water
- 2 (1-ounce) packets of taco seasoning
- 1 cup salsa
- 6 (8-inch) flour tortillas
- 3 cups shredded Mexican cheese, divided
- Sour cream (optional, for serving)
Instructions
- Preheat Oven and Brown Meat: Preheat your oven to 400°F (204°C). In a large skillet, heat the olive oil over medium-high heat. Add the ground chicken along with the diced green and red peppers. Cook until the meat is thoroughly browned and the peppers begin to soften, about 5-7 minutes.
- Make Taco Filling: To the skillet with browned meat and peppers, add the frozen corn, drained black beans, fire-roasted diced tomatoes with garlic, water, and the taco seasoning packets. Stir well to combine all ingredients and cook for an additional 3 minutes to let the flavors meld.
- Layer Lasagna: Spread a layer of salsa across the bottom of a 9×13 inch baking dish. Begin layering by placing two tortillas on top of the salsa. Then add one-third of the meat mixture, followed by half of the refried beans, and one-third of the shredded Mexican cheese. Repeat this layering process once more. Finally, top with the remaining tortillas, the last of the meat mixture, and the remaining cheese.
- Bake: Place the assembled taco lasagna in the preheated oven. Bake for 20 minutes or until the cheese on top is melted, bubbly, and slightly golden around the edges.
- Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired. Serve warm with optional sides like sour cream, jalapeno slices, and tomato halves for added freshness and heat.
Notes
- Ground beef can be substituted for ground chicken for a richer flavor.
- Do not rinse the black beans to retain flavor and nutrients.
- Use flour tortillas as specified for the best texture and layering; corn tortillas may break apart during baking.
- Adjust the amount of taco seasoning based on your spice preference.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 12 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
