A dish that perfectly marries the comforting layers of traditional lasagna with the bold flavors of Mexican cuisine. This recipe is not only a feast for the taste buds, but it also offers a colorful presentation that will impress your family and friends.
Ingredients
Scale:
1 lb ground beef (or ground turkey)
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 can (14 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 can (15 oz) black beans, rinsed and drained (optional)
1 tablespoon homemade taco seasoning
8-10 corn or flour tortillas
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
1 cup sour cream or Greek yogurt
Fresh cilantro and sliced jalapeños for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
Add diced onion and bell pepper to the skillet. Sauté for about 3-4 minutes until the onion becomes translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the canned tomatoes (with juice), tomato sauce, black beans (if using), and homemade taco seasoning. Mix well and let it simmer for 5-10 minutes until the sauce thickens slightly.
In a 9x13-inch baking dish, spread a thin layer of the taco mixture on the bottom.
Place a layer of tortillas over the sauce, covering the base completely.
Spread half of the remaining taco mixture over the tortillas, followed by a layer of shredded cheese.
Repeat the layering process with another layer of tortillas, the remaining taco mixture, and top with more cheese.
Finish with a final layer of tortillas, covering the top completely. Spread sour cream over the tortillas and sprinkle with the remaining cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until bubbly and golden brown.
