Tacos and lasagna, both amazing on their own, now combining them, what could be better! The baked gooey layered goodness of lasagna, but with all the flavors of delicious tacos. This recipe uses corn tortillas rather than pasta sheets layered with ground beef, veggies, salsa and cheese sauce. The corn tortillas give a delicious texture similar to tamales. Baked in the oven and served with some sour cream, hot sauce and green onion this dish feels hearty without being heavy.
Taco Lasagna
Ingredients
- Ingredients for Taco Seasoning
- 1 Tablespoon chili powder
- ¼ Teaspoon garlic powder
- ¼ Teaspoon onion powder
- ¼ Teaspoon crushed red pepper flakes
- ¼ Teaspoon dried oregano
- ½ Teaspoon paprika
- 1 ½ Teaspoons ground cumin
- Ingredients For Lasagna
- 1 lb ground beef or turkey/chicken
- 18 Small Corn Tortillas 6-inch round size
- 1 Large Red Pepper about 1 ½ cup diced
- 1 Large Green Pepper about 1 ½ cup diced
- 1 Medium Yellow Onion about 1 ½ cup diced
- 1 Cup Corn
- 1 16 oz Jar Salsa
- 8 oz or 2 Cups Shredded Cheddar Cheese
- 2 Tablespoons Olive Oil
- 1 Clove Garlic
- 1 Cup Milk
- 1 Tablespoon Butter
- 1 Tablespoon Flour
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish and set aside for later
- Grate your cheese (if not grated) and set aside. Reserve ¼ cup to sprinkle on top. In a separate bowl, Mix together the spices for the taco seasoning and set aside
- Begin by dicing your peppers and onion and mince your garlic
- In a large saute pan heat 1 tablespoon of oil and saute your garlic until it gets fragrant
- Add your peppers and onions to the pan and saute until cooked. Just before the peppers and onions are finished add in the corn and heat just through. Remove from the pan and set aside.
- In the same pan add your additional tablespoon of olive oil and cook your ground beef. Add in the taco seasoning while it cooks.
- When the ground beef is finished remove from the pan and set aside.
- Next, make the cheese sauce. In a small saucepan over medium heat melt the butter and add in your tablespoon of flour
- Slowly add in your milk ¼ cup at a time, stirring with a whisk. Bring to a simmer and the mixture should thicken.
- Reduce heat to low, stir in cheese until it melts and remove from heat
- In the greased baking dish spread a thin layer of your salsa
- Line the bottom of the dish with 6 of the corn tortillas
- Spread roughly half of the ground beef mixture over the tortillas, next add the peppers, onions and corn mixture followed by a layer of salsa and a layer of the cheese sauce
- Repeat for a second layer, but be sure to reserve a bit of salsa for the top
- Finish the lasagna by layering the last 6 tortilla shells on top and covering with the remaining salsa and cheese
- Cover the lasagna with foil and bake 30-40 minutes or until bubbly
- Remove the foil and bake an additional 10 minutes or until the cheese melts and is slightly browned
- Serve hot with extra salsa, sour cream and scallions!
