A casserole that is certain to perk up a routine taco night and make it extra special! The ‘lasagna’ is made by layering seasoned taco meat in a baking pan between corn tortillas with black beans, corn, cheddar cheese and taco sauce, then baked off. The result is a hearty and rustic dish reminiscent of a taco. Only better.
The recipe is versatile and highly adaptable to any changes you make. Don’t hesitate to make it your own. You can easily swap out the beans for another kind like pinto or make it vegetarian by doubling up on them and leaving out the meat. A layer of refried beans would be a nice, creamy addition too. Personalize it the way you would your taco. I’ve made it many times before, each time different, but every time a winner! It’s virtually fail-proof. And will please even the most finicky of eaters.
(by Reeni) (serves 4-6)
1 + 1/4 lb. ground beef or turkey
1 yellow onion, diced
1 envelope taco seasoning or my seasoning mix (recipe to follow)
2/3 cup water
9 corn tortillas
2/3 cup taco sauce or 1 cup salsa
1 – 14 ounce can black beans, drained and rinsed
1 cup corn, thawed if frozen
1 + 1/2 cup extra sharp cheddar cheese, shredded
2 large tomatoes, sliced, seeds removed
taco fixings like lettuce, sour cream, avocado and/or quacamole for serving
1. In a large skillet brown ground beef with onion, drain grease and add taco seasoning with 2/3 cup water. Cook over medium-low heat about 5-6 minutes or until most of the water is cooked off.
2. Preheat oven to 400 degrees F. Grease a 8×8 deep-sided casserole or baking pan.
3. Add a light layer of the salsa/taco sauce to the bottom of the pan then double line the bottom with 3-5 tortillas, cutting them up to cover the gaps. Spoon on half of the taco meat in an even layer, drop on half of the taco sauce by spoonfuls, top with half of the beans, half of the corn and 1/2 cup of the cheese. Cover with a single layer of tortillas and layer all ingredients again ending with a top layer of tortillas, sprinkle remaining cheese and then a layer of tomatoes.
4. Bake for 20-25 minutes. Let set for five minutes. Serve with taco fixings.
1 tablespoon + 1 teaspoon chile powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon cornstarch
1/2 teaspoon cumin
¼ teaspoon garlic powder
red pepper, optional, according to your own taste)
3/4 teaspoon sea or kosher salt
1/4 teaspoon black pepper