here’s a simple and delicious recipe for Mexican Taco Lasagna that’s perfect for a family dinner or a casual gathering. This dish combines the flavors of tacos with the comforting layers of lasagna.

Mexican Taco Lasagna Recipe

Ingredients:

  • For the Meat Mixture:
    • 1 lb (450g) ground beef
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 packet (1 oz/28g) taco seasoning mix
    • 1 cup (240ml) water
    • 1 can (15 oz/425g) diced tomatoes
    • 1 can (15 oz/425g) black beans, drained and rinsed
    • 1 cup (150g) corn kernels (frozen or fresh)
  • For the Cheese Mixture:
    • 1 cup (240ml) sour cream
    • 1 cup (240ml) ricotta cheese
  • Other Ingredients:
    • 12-15 lasagna noodles
    • 2 cups (200g) shredded Mexican blend cheese (or cheddar and Monterey Jack)
    • 1 cup (100g) shredded mozzarella cheese
    • 1 cup (150g) salsa
    • 1 tbsp vegetable oil
    • Fresh cilantro, chopped (for garnish)
    • Sliced black olives (optional, for garnish)

Instructions:Cook the Meat Mixture:

In a large skillet, heat the vegetable oil over medium heat.

Add the chopped onion and cook until translucent, about 3-4 minutes.

Add the minced garlic and cook for another minute.

Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.

Drain any excess fat from the skillet.

Stir in the taco seasoning mix and water. Let it simmer for about 5 minutes until the mixture thickens.

Add the diced tomatoes, black beans, and corn. Mix well and let it cook for an additional 5 minutes. Remove from heat.

Prepare the Cheese Mixture:

In a medium bowl, combine the sour cream and ricotta cheese. Mix until smooth. Set aside.

Cook the Lasagna Noodles:

Cook the lasagna noodles according to the package instructions until al dente. Drain and lay them out on a plate, separated to prevent sticking.

Assemble the Lasagna:

Preheat your oven to 375°F (190°C).

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

Place a layer of lasagna noodles over the salsa.

Spread a portion of the cheese mixture over the noodles.

Add a layer of the meat mixture over the cheese.

Sprinkle some of the shredded Mexican blend cheese over the meat mixture.

Repeat the layers (noodles, cheese mixture, meat mixture, shredded cheese) until all ingredients are used, finishing with a layer of shredded cheese on top.

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Garnish and Serve:

Let the lasagna cool for about 10 minutes before cutting.

Garnish with chopped fresh cilantro and sliced black olives if desired.

Serve with your favorite taco toppings like sour cream, salsa, or sliced jalapeños.

Enjoy your Mexican Taco Lasagna! This dish is sure to be a hit with its blend of cheesy, spicy, and savory flavors.