Ingredients:
- 1 pound ground beef or turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn kernels, drained
- 1 can (15 ounces) diced tomatoes
- 1 can (4 ounces) diced green chilies
- 1/2 cup salsa
- 12 corn tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Fresh cilantro, chopped (for garnish)
- Sour cream (optional, for serving)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the ground beef or turkey over medium heat until browned. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
- Stir in the taco seasoning, black beans, corn kernels, diced tomatoes, diced green chilies, and salsa. Let the mixture simmer for about 5-10 minutes, allowing the flavors to blend together.
- In a greased 9×13-inch baking dish, spread a small amount of the meat mixture to create a thin layer at the bottom of the dish.
- Place a layer of corn tortillas over the meat mixture, breaking them into smaller pieces if necessary to cover the entire area.
- Spoon a generous amount of the meat mixture over the tortillas, spreading it evenly. Sprinkle a layer of shredded cheese on top.
- Repeat the layers, alternating between tortillas, meat mixture, and cheese, until you have used all the ingredients. Make sure to finish with a layer of cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Once cooked, remove the Mexican Taco Lasagna from the oven and let it cool for a few minutes. Garnish with freshly chopped cilantro.
- Serve the lasagna warm with a dollop of sour cream if desired.
Enjoy your delicious Mexican Taco Lasagna!
