Hey there! So, have you ever had one of those nights where you just can’t decide between tacos and lasagna? Well, I did. A while back, during one of my infamous game nights (where I usually sneak in a bit of chaos), I thought, why choose? Just mash ’em together! And thus, the magnificent Taco Lasagna was born. It’s quirky, a bit messy, and totally delicious. Plus, if you’re like me and have a soft spot for anything cheesy, this is your dream come true.
Why You’ll Fall Head Over Heels for This
I whip this up on those days the family needs a little pick-me-up (you know how it goes). The kiddos love it because it’s like eating Taco Tuesday in a layered surprise, and the husband goes gaga for the gooey cheese. It’s also a great way to use leftovers, and it’s forgiving if you mess up a bit (which, let’s be honest, I always do!). Seriously, who has time for perfection?
What You’ll Need (Ingredients List)
- 1 lb ground beef (or try ground turkey if you’re feeling healthier)
- 1 packet taco seasoning (or mix it up with chili powder, cumin, and paprika)
- 1 can (15 oz) black beans, rinsed (pinto beans work too)
- 1 cup salsa (medium or spicy to your taste)
- 2 cups shredded cheese (cheddar or a Mexican blend)
- 8 flour tortillas (I’ve used corn tortillas in a pinch)
- 1 cup sour cream (my secret ingredient!)
- Fresh cilantro for garnish (optional, but it makes it fancy)
Let’s Get Cooking (Directions)
- Preheat your oven to 375°F (190°C). Trust me, you want it hot before you start layering.
- Cook the ground beef in a skillet over medium heat until browned. Drain any excess fat (I usually just eyeball it!). Add in the taco seasoning and a splash of water, then stir it all together.
- Now, grab a baking dish. Spread a bit of salsa at the bottom (this keeps things from sticking). Layer tortillas, beef, beans, more salsa, cheese…you get the picture. Keep going until you’re out of ingredients or energy!
- Top it all off with a glorious layer of cheese. Cover with foil and bake for about 20 minutes, then uncover and bake another 10 minutes until the cheese is bubbling and golden.
- Let it cool slightly (if you can wait) before slicing. This is typically where I sneak a first bite—quality control, you know?
My Little Notes
One time, I ran out of salsa (eep!), so I mixed some tomato sauce with taco sauce. It wasn’t half bad! Oh, and be bold with cheese. If in doubt, add more.
Fun Variations to Try
I’ve tried adding corn kernels in the layers, which added a nice crunch. But when I tried it with pineapple, well, let’s just say it wasn’t a hit. Better to stick with tried and true!
What’s in Your Toolbox? (Equipment)
You’ll need a trusty baking dish and, of course, a skillet. If you don’t have an oven, well, a broiler could work…but it’s a bit of a gamble!
Keeping It Fresh (Storage Information)
Store in the fridge for up to three days…though honestly, in my house, it never lasts more than a day. This stuff is like magic!
How to Serve This Masterpiece
We like to serve it with a side of guacamole and maybe some chips for good measure. We also make a little salad (mostly to make us feel better about the cheese overload).
Lessons Learned (Pro Tips)
I’ve once tried to rush the layering process—big mistake. Take your time, otherwise, you’ll end up with a slippy mess! Also, don’t skimp on the cheese.
Questions I’ve Heard Over Time (FAQ)
Can I make this meatless? Absolutely! Just double up on the beans or throw in some roasted veggies.
Do I need a special type of cheese? Nope! Use whatever’s melting in your fridge, as long as it’s somewhat soft.
How do you keep it from getting soggy? I tend to think using less salsa helps, but then again, a bit of sogginess never hurt anyone!