Ingredients
Scale
- 1 tbsp olive oil
- 1½ lbs (680g) ground beef (or turkey)
- 1 packet (1 oz) taco seasoning (or 2 tbsp homemade blend)
- 1 (15 oz) can black beans, drained & rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (10 oz) can diced tomatoes with green chiles (e.g., Rotel)
- 1½ cups salsa (mild or medium)
- 8–10 small flour or corn tortillas, cut into strips or quarters
- 3 cups shredded Mexican cheese blend (or cheddar + Monterey Jack)
- Optional toppings: sour cream, avocado, cilantro, jalapeños, lime wedges
Instructions
- Brown meat: Heat oil in a skillet over medium heat. Cook ground beef until no longer pink. Drain excess fat. Stir in taco seasoning and ½ cup water; simmer 2–3 minutes.
- Add veggies & sauce: Stir in black beans, corn, diced tomatoes, and salsa. Simmer 5 minutes. Remove from heat.
- Prep oven: Preheat to 375°F (190°C). Grease a 9×13″ baking dish.
- Layer lasagna:
- Bottom: ½ cup meat mixture
- Next: Tortilla pieces (slightly overlapping)
- Next: ⅓ of remaining meat mixture
- Next: 1 cup cheese
- Repeat layers twice more (tortillas → meat → cheese)
- Top: Final tortilla layer, remaining meat, and remaining cheese
- Bake uncovered 25–30 minutes, until bubbly and cheese is golden.
- Rest 10 minutes before slicing. Serve with toppings!
💡 Pro Tips:
– Use stale tortillas—they hold up better than fresh.
– For low-carb: Swap tortillas for sliced zucchini or eggplant.
– Make ahead: Assemble unbaked; refrigerate overnight. Add 5–10 min to bake time.
Prep Time & Nutrition (per serving, serves 8):
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Servings: 8 | Calories: 340 | Net Carbs: 22g | Fats: 18g | Protein: 24g
Servings: 8 | Calories: 340 | Net Carbs: 22g | Fats: 18g | Protein: 24g