Taco Lasagna

Fall has arrived and that means it’s time to make all the comforting and hearty meals. The first recipe I wanted to make was Taco Lasagna.

I need some meals that give us leftovers for our busy weeknights and this definitely was perfect. We all enjoyed this meal and were able to customize with toppings – from diced avocado, guacamole, Pickled jalapeños and sour cream. This recipe gave us 2 nights of dinner and 2 lunch servings. I’ll definitely be making it again!

1 lb ground beef

1 Tbsp olive oil

1 medium red onion, chopped

2 garlic cloves, minced

1/4 cup taco seasoning

1/2 cup water, more as needed

1 can green chiles, 4 oz

1 can black beans, drained

12 flour tortillas, 6-inch

24 ounces salsa

1 cup sour cream

3 cups shredded Mexican Cheese Blend

Preheat your oven to 375 degrees. Lightly spray a 9×11 baking dish with nonstick cooking spray and set aside.

In a medium saucepan, add the ground beef and chopped onions. Cook over medium heat until cooked through, and the onions are translucent. Drain any grease and reduce heat. To the saucepan, add the minced garlic, green chilis, black beans, taco seasoning, and water. Mix to combine and then heat until the sauce has thickened.

To assemble the lasagna, cut three tortillas in half. Place one full tortilla in the bottom and place the halved tortillas around the bottom. Spread a third of the salsa as the first layer. Top with half of the meat/bean mixture. Spread 1/2 cup of the sour cream next and then sprinkle 1 cup of cheese over the top. Repeat the same layers one time. To finish the lasagna, layer four tortillas, then the remaining salsa and cheese.

Cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil and bake for an additional 5 minutes. Allow to cool a couple of minutes before serving. Top with desired toppings.

Source: Plated Cravings