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Taco Lasagna

Ingredients

  • 1 tablespoon vegetable oil, plus more for greasing
  • 1 medium yellow onion, chopped, plus more for serving
  • 1 bell pepper, seeds & ribs removed, chopped
  • 2 cloves garlic, chopped
  • 1 pound (85% lean) ground beef
  • Kosher salt
  • Freshly ground black peper
  • 2 tablespoons chili powder
  • 1 tablespoon all-purpose flour
  • 1 tablespoon ground cumin
  • 1 (15 ounce) can black beans, drained
  • 1 (15 ounce) jar medium salsa (about 1 1/2 cups)
  • 6 (8 inch) flour tortillas, divided
  • 8 ounces sharp Cheddar, shredded, divided
  • 8 ounces pepper Jack cheese, shredded, divided
  • 1 (14.75 ounce) can creamed corn, divided
  • Sour cream, chopped tomatoes, and chopped fresh cilantro, for serving

Cooking Instructions

Step 1: Preheat oven to 400 degrees F.  Lightly grease a 9×13″ baking dish with oil.  In a large skillet over medium-high heat, heat 1 tablespoon oil.  Add onion and bell pepper and cook, stirring occasionally, until softened, about 7 minutes.  Add garlic and cook, stirring, until fragrant, about 1 minute more.

Step 2: Add beef; season with salt and pepper.  Cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 6 minutes.  Drain fat.

Step 3: Add chili powder, flour, and cumin to skillet and cook, stirring, until meat is coated and fragrant, about 1 minute.  Add beans, salsa, and 1/4 cup water.  Cook, scraping browned bits from bottom of skillet, until beans and salsa are combined and warmed through, 2 to 3 minutes.  Remove from heat.

Step 4: Spread a small amount of beef mixture on bottom of prepared dish.  Top with 2 tortillas.  Sprinkle with one-quarter of cheddar and one-quarter of pepper Jack.  Top with half of creamed corn and half of remaining beef mixture.  Top with 2 tortillas, one-quarter of cheddar and one-quarter of pepper Jack, then remaining creamed corn and beef mixture.  Finish with remaining 2 tortillas, cheddar, and pepper Jack.

Step 5: Bake lasagna until cheeses have melted and filling is bubbling, about 30 minutes.  Remove from the oven and let stand about 10 minutes.

Step 6: Drizzle with sour cream.  Top with onions, tomatoes, and cilantro.

Enjoy this Tex-Mex lasagna from Delish!