Cheesy Taco Lasagna with Beef and Black Beans

This hearty Taco Lasagna combines classic Tex-Mex flavors with the comforting structure of a layered casserole. It replaces traditional pasta with flour tortillas to create a rich, cheesy meal that is perfect for feeding a crowd.

List of ingredients

• 1 tbsp. vegetable oil, plus more for greasing – used for sautéing and pan preparation.
• 1 medium yellow onion, chopped, plus more for serving – provides a sweet, aromatic base.
• 1 bell pepper, seeds and ribs removed, chopped – adds color and mild sweetness.
• 2 cloves garlic, chopped – enhances the depth of the meat sauce.
• 1 lb. (85% lean) ground beef – the primary protein source.
• Kosher salt – for seasoning the meat.
• Freshly ground black pepper – for basic seasoning.
• 2 tbsp. chili powder – provides the core taco flavor profile.
• 1 tbsp. all-purpose flour – acts as a thickener for the beef mixture.
• 1 tbsp. ground cumin – adds an earthy, warm note.
• 1 (15-oz.) can black beans, drained – adds texture and plant-based protein.
• 1 (15-oz.) jar medium salsa (about 1 1/2 c.) – serves as the flavor-packed sauce base.
• 6 (8″) flour tortillas, divided – used as the lasagna layers.
• 8 oz. sharp cheddar, shredded, divided – provides a strong, salty cheese flavor.
• 8 oz. pepper Jack cheese, shredded, divided – adds a slight kick and gooey texture.
• 1 (14.75-oz.) can creamed corn, divided – creates a creamy, sweet contrast.
• Sour cream, chopped tomatoes, and chopped fresh cilantro, for serving – adds freshness and tang.

step-by-step instructions

1. Prepare oven and pan: Preheat oven to 400°. Lightly grease a 13″ x 9″ baking dish with oil.
2. Sauté vegetables: In a large skillet over medium-high heat, heat 1 Tbsp. 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.
3. Brown the beef: 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.
4. Season and simmer: 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 c. 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.
5. Layer the lasagna: 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.
6. Bake and rest: Bake lasagna until cheeses have melted and filling is bubbling, about 30 minutes. Remove from the oven and let stand about 10 minutes.
7. Garnish: Drizzle with sour cream. Top with onions, tomatoes, and cilantro.

Protein Customization Options

Substitute Ground Turkey for a Leaner Profile

If you prefer a leaner meat, ground turkey is an excellent substitute for beef. Ensure you cook it thoroughly until browned, as turkey can be paler than beef. You may need a small amount of extra oil if using very lean breast meat.

Use Ground Chicken for a Mild Flavor

Ground chicken offers a more neutral taste that allows the chili powder and cumin to stand out. Like turkey, ground chicken should be broken up well with a spoon to ensure even seasoning. It pairs exceptionally well with the creamed corn layers.

Incorporate Plant-Based Crumbles for a Meatless Version

For a vegetarian alternative, use a plant-based ground crumble. Most crumbles brown similarly to beef, though some may require less oil in the pan. Follow the same seasoning steps to ensure the plant-based meat is fully infused with the taco spices.

Add Shredded Cooked Chicken for Texture

Pre-cooked shredded chicken can be used by stirring it into the salsa and bean mixture. Since the chicken is already cooked, add it during the final simmer stage. This provides a different bite compared to the granular texture of ground meat.

Filling and Base Variations

Swap Black Beans for Pinto or Kidney Beans

While black beans are traditional, pinto beans provide a creamier texture that blends well with the melted cheese. Kidney beans offer a heartier, firmer bite. Either substitute works perfectly as long as they are drained and rinsed before being added to the skillet.

Adjust the Salsa Heat Level

Depending on your preference, you can use mild, medium, or hot salsa. Medium salsa provides a balanced heat that complements the pepper Jack cheese. If using a very spicy salsa, you might consider using a milder cheddar to balance the overall flavor.

Use Corn Tortillas for a Different Texture

Corn tortillas can be used instead of flour tortillas for a more authentic taco taste. Because corn tortillas are usually smaller and stiffer, you will need 4 to 6 per layer. To prevent them from cracking, warm them slightly in the microwave before layering.

Enhance the Sauce with Extra Aromatics

Adding diced jalapeños or green chiles to the initial sauté with the onions can increase the complexity of the dish. These additions provide a bright, acidic heat that cuts through the richness of the cheese. Stir them in just before adding the ground beef.

Cheese Selection and Melting Tips

Grate Fresh Cheese Blocks for Better Melt

Purchasing blocks of sharp cheddar and pepper Jack and grating them by hand is highly recommended. Pre-shredded cheeses are coated in cellulose to prevent clumping, which can hinder a smooth melt. Freshly grated cheese results in a superior, gooey stretch.

Substitute Monterey Jack for a Milder Taste

If pepper Jack is too spicy, Monterey Jack is a great alternative. It provides the same creamy melting properties without the jalapeño heat. This makes the dish more appealing for children or those sensitive to spice.

Experiment with Queso Fresco Toppings

While the inside layers require melting cheeses, crumbling queso fresco on top after baking adds a salty, fresh finish. This cheese does not melt, providing a nice textural contrast to the bubbling layers of cheddar and Jack.

Avoid Over-Browning the Top Cheese

To prevent the top layer of cheese from burning before the interior is hot, keep a close eye on the oven during the last 10 minutes. If the cheese browns too quickly, loosely cover the dish with aluminum foil.

Serving and Garnish Suggestions

Pair with Fresh Avocado or Guacamole

The richness of avocado balances the spicy and salty notes of the beef and cheese. You can slice a fresh avocado on top of each serving or serve a side of chunky guacamole. The cool temperature of the avocado complements the hot lasagna.

Top with Sliced Fresh Jalapeños

For those who want more heat, adding thin slices of raw jalapeño on top of the finished dish is ideal. The crunch of the fresh pepper adds a layer of texture that contrasts with the soft tortillas. This is a great way to let individual diners control their spice level.

Thin the Sour Cream for Drizzling

Instead of dolloping sour cream, you can thin it with a teaspoon of water or lime juice. This creates a consistency that can be drizzled in a zigzag pattern across the lasagna. It provides a professional look and an even distribution of tanginess.

Add Crushed Tortilla Chips for Crunch

Since the lasagna is soft and creamy, adding a handful of crushed tortilla chips on top just before serving adds a needed crunch. Use lightly salted corn chips to enhance the Tex-Mex profile. This prevents the dish from feeling too heavy.

Storage and Preservation

Refrigerating the Unbaked Lasagna

You can assemble the entire lasagna and store it in the refrigerator for up to 2 days before baking. Ensure the dish is tightly covered with plastic wrap to prevent the tortillas from drying out. When ready to cook, bake as directed, though you may need an extra 5-10 minutes of cook time.

Storing Baked Leftovers

Once baked and cooled, store remaining portions in an airtight container in the refrigerator for up to 4 days. The layers may settle slightly, but the flavor often improves as the spices meld together. Keep the fresh garnishes separate until serving.

Freezing for Future Meals

Baked taco lasagna freezes well for up to 2 months. Allow the lasagna to cool completely before wrapping it tightly in foil and placing it in a freezer bag. Thaw in the refrigerator overnight before reheating to ensure the center warms through.

Preventing Tortilla Sogginess during Storage

To keep the tortillas from becoming too soft during storage, avoid over-saturating the beef mixture with water. Using slightly stale tortillas can also help, as they absorb the sauce without disintegrating as quickly as very fresh ones.

Reheating Guidance

Oven Reheating Method

For the best texture, reheat portions in the oven at 350°F. Place the slice in a baking dish and cover with foil to retain moisture. Heat for 15-20 minutes or until the cheese is bubbling again.

Microwave Reheating Method

For a quicker option, microwave a slice on a microwave-safe plate. Cover with a damp paper towel to prevent the edges of the tortillas from becoming hard. Heat in 1-minute intervals until the center is hot.

Refreshing the Garnishes

Always add fresh toppings like cilantro, tomatoes, and sour cream after the reheating process. Reheating fresh vegetables can make them limp and lose their vibrant flavor. This ensures every serving tastes fresh.

Common Troubleshooting

Fixing a Watery Filling

If the beef mixture seems too liquid, simmer it for a few extra minutes before layering. The all-purpose flour is included to thicken the sauce, but additional reduction via simmering is the most effective fix. Ensure the salsa isn’t too watery before adding.

Preventing Burnt Tortilla Edges

Tortillas that hang over the edge of the pan can burn quickly at 400°. To avoid this, trim the tortillas so they fit snugly inside the 13″ x 9″ dish. Alternatively, lightly brush the exposed edges with a bit of oil to keep them from drying out.

Managing Excess Grease

If the ground beef releases too much fat, be diligent about draining it before adding the spices. Excess grease can pool at the bottom of the lasagna and make the bottom tortillas soggy. Using a paper towel to blot the meat is a quick and effective solution.

Handling Torn Tortillas

If a tortilla tears while layering, simply overlap another piece of tortilla to cover the gap. The cheese and beef mixture will fill in any small holes during the baking process. This ensures the structure of the lasagna remains intact.

Frequently Asked Questions

Can I make this in a slow cooker?

This recipe is designed as a baked casserole to achieve the melted cheese and structured layers. A slow cooker would make the tortillas too mushy and would not provide the bubbling cheese top that characterizes a lasagna.

How do I stop the tortillas from getting soggy?

The best way to prevent sogginess is to avoid adding too much water to the beef sauce. Additionally, letting the lasagna rest for 10 minutes after baking allows the layers to set, which makes the tortillas feel more stable.

Can I add rice to the layers?

You can add a layer of cooked Mexican rice, but you should reduce the amount of beef sauce slightly to prevent the dish from becoming too wet. Rice adds more bulk, making the recipe feed even more people.

Is it possible to use a different type of corn?

While creamed corn provides a specific creamy texture, you can use whole kernel corn drained of liquid. However, you may want to add a tablespoon of sour cream or cream cheese to the corn to maintain the creaminess of the original recipe.

Cheesy Taco Lasagna with Beef and Black Beans

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• Author: samanthahayes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

With a taco-spiced beef and black bean sauce, flour tortillas, and plenty of cheese, this hearty Tex-Mex taco lasagna hits so many classic casserole notes.

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Ingredients

Scale 1x2x3x

• 1 tbsp. vegetable oil, plus more for greasing
• 1 medium yellow onion, chopped, plus more for serving
• 1 bell pepper, seeds and ribs removed, chopped
• 2 cloves garlic, chopped
• 1 lb. (85% lean) ground beef
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. chili powder
• 1 tbsp. all-purpose flour
• 1 tbsp. ground cumin
• 1 (15-oz.) can black beans, drained
• 1 (15-oz.) jar medium salsa
• 6 (8″) flour tortillas, divided
• 8 oz. sharp cheddar, shredded, divided
• 8 oz. pepper Jack cheese, shredded, divided
• 1 (14.75-oz.) can creamed corn, divided
• Sour cream, chopped tomatoes, and chopped fresh cilantro, for serving

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Instructions

1. Step 1: Preheat oven to 400°. Lightly grease a 13″ x 9″ baking dish with oil. In a large skillet over medium-high heat, heat 1 Tbsp. 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.
2. 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.
3. 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 c. 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.
4. 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.
5. 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.
6. Step 6: Drizzle with sour cream. Top with onions, tomatoes, and cilantro.

Notes

For a lighter protein, you can substitute ground turkey or chicken. Use microbial-rennet cheeses for a clean alternative.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 serving
• Calories: 617 kcal
• Sugar: 10 g
• Sodium: 1200 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 8 g
• Protein: 35 g
• Cholesterol: 90 mg