Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 2 cups taco sauce
- 9 lasagna noodles
- 3 cups shredded cheese (cheddar and mozzarella blend)
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro and jalapeños for garnish
Instructions
- In a skillet over medium heat, cook the ground beef and diced onions until browned and onions are translucent, about 7-10 minutes. Drain fat and stir in taco sauce, cumin, chili powder, salt, and pepper.
- Preheat oven to 375°F (190°C). Spread a thin layer of the meat mixture in a baking dish, then place three lasagna noodles over it.
- Layer half of the meat mixture over the noodles, followed by black beans, corn, and 1 cup of cheese. Repeat layering with remaining ingredients, finishing with cheese on top.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden. Cool slightly, then garnish with cilantro and jalapeños before serving.
Notes
- The taco lasagna can be prepared a day in advance; just refrigerate it before baking.
- Substitute ground turkey or plant-based meat for a lighter option.
- This dish is great for meal prep and can be stored in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg