Looking for a delicious and easy dinner idea? This Baked Mexican Taco Lasagna is the perfect fusion of classic lasagna and bold taco flavors. Made with layers of seasoned beef or turkey, tortillas, cheese, and salsa, this cheesy dish is a guaranteed crowd-pleaser. Plus, it’s quick to assemble and perfect for busy weeknights or potlucks.

Why You’ll Love This Recipe

• Easy to make with simple steps and minimal prep time
• Family-friendly with a fun twist on traditional Mexican flavors
• Customizable with ingredient swaps to fit your taste
• Great for meal prep and stores well for leftovers

Ingredients (Serves 6-8)

• 1 lb ground beef or turkey
• 1 packet taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 jar (16 oz) salsa
• 2 cups shredded Mexican blend cheese
• 10 small flour tortillas
• 1 cup sour cream
• ½ cup chopped green onions
• ¼ cup chopped cilantro (optional)

How to Make Baked Mexican Taco Lasagna

Step 1: Prepare the Meat Mixture

Preheat oven to 350°F (175°C).

In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat.

Add taco seasoning, following packet instructions.

Stir in black beans, corn, and half of the salsa. Let it simmer for 5 minutes to blend the flavors.

Step 2: Assemble the Taco Lasagna

Spread a thin layer of salsa on the bottom of a 9×13-inch baking dish.

Place two tortillas at the bottom to cover the base.

Add one-third of the meat mixture and a sprinkle of cheese.

Repeat the layers two more times (tortillas, meat, cheese).

For the final layer, top with tortillas, spread sour cream, and sprinkle with remaining cheese.

Step 3: Bake & Serve

Bake at 350°F (175°C) for 25-30 minutes, until the cheese is melted and bubbly.

Let it rest for 5-10 minutes before slicing.

Garnish with chopped green onions and cilantro for freshness.

Tips & Variations

• For a spicy kick, add diced jalapeños or use spicy salsa
• For a healthier option, swap flour tortillas for whole wheat or corn tortillas
• To make it extra creamy, mix a little cream cheese into the meat mixture
• For a vegetarian version, replace meat with sautéed bell peppers and mushrooms

Serving Suggestions

This dish pairs well with guacamole and tortilla chips, a fresh green salad, or refried beans and Mexican rice.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 3 days.

To freeze, store for up to 2 months and thaw in the fridge overnight before reheating.

Reheat in the microwave or bake at 350°F (175°C) for 10-15 minutes.

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