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From My Kitchen To Yours
Easy Recipes

Easy Mexican Taco Lasagna

 

 

Introduction

Mexican Taco Lasagna, as the name suggests, is a good combination of diverse Mexican cuisine tastes and textures with lasagna that is usually served by being laid over. It can be used for family meals or potlucks whereby you will create them according to your own wishes in terms of taste.

 

 

Ingredients

1 pound ground beef or turkey

Taco spice mix

A 15 ounce can of black beans (washed and drained)

A 15 ounce can of corn kernels (drained)

1 cup salsa

2 cups shredded Mexican blend cheese

10 ounce package flour tortillas

1 cup sour cream

A 15 ounce can of diced tomatoes with green chilies

One small onion chopped into pieces

One bell pepper chopped into pieces.

Optional toppings: cilantro, jalapeno slices, avocado cubes, chopped green onions.

 

Directions

Preheat the oven to 375°F (190°C).

Brown ground beef or turkey in a large skillet, on medium heat. Eliminate any unnecessary fat.

Add peppers and onions into your frying pan and cook until softened, about five minutes.

Throw in taco seasoning, black beans, corns, green chilies with tomatoes and salsa; simmer for about 5 minutes.

Put a thin layer of meat mixture in a 9×13-inch baking dish.

Place tortillas over the meat mixture and trim them where necessary.

Spread half of the remaining meat mixture over the tortillas followed by 1 cup of shredded cheese on top.

Then another layer of tortillas follows and spread sour cream over them very well.

Lastly comes the remaining layer of tortillas that are topped up by the last cupful of shredded cheese and this is how you go along with it!

Cover dish with aluminum foil then bake for twenty five minutes.

Remove foil then bake for an additional ten minutes or till cheese melts & begins to bubble.

The lasagna should be allowed to cool slightly before slicing. Serve with desired toppings.

 

Serving and Storage Tips

Serve: Warm the taco lasagna and top it with toppings like chopped cilantro, sliced jalapenos, diced avocado and chopped green onions that are all optional.

Keep leftovers in a sealed container and place them inside your fridge for three days. Reheat in the microwave or oven.

 

Tips for Success

Use a high-grade taco seasoning mix for best taste.

Ensure you properly drain off liquid from beans and corn while preparing the lasagna so as to avoid excessive moisture.

Letting the lasagna settle down for some time before cutting into it will help solidify it making serving easy.

 

Health Benefits

Protein: Ground beef or turkey is rich in protein that is necessary during muscle repair and growth.

Fiber: Dietary fiber present in black beans helps digestion and keeps stomach full.

Vitamins and Minerals: This recipe has vegetables which contain minerals plus vitamins hence promoting general healthiness.

 

Nutritional Information (per serving)

Calories – 400

Protein – 20g

Fat – 20g

Carbohydrates – 35g

Fiber – 7g

Sodium – 800mg

 

Variations and Substitutions

Vegetarian: Use a plant-based ground meat substitute or extra beans/veggies.

Spicy: Add more jalapenos to the diced ones or use a pungent salsa.

Low-Carb: Use zucchini or eggplant, sliced thin instead of tortillas.

 

Frequently Asked Questions (FAQs)

Can I make this dish ahead of time?

Yes, you can put together the lasagna one day before refrigerating it. Just bake it when you are ready to serve it.

Can I freeze this taco lasagna?

Yes, you can freezer after assembling. Wrap tightly with plastic wrap and aluminum foil. Bake from frozen, add extra baking time.

What other toppings should come along with that?

You could include olives chopped up into pieces, shredded lettuce, tomatoes cut into cubes or hot sauce poured on top in little quantities.

 

Conclusion

This easy Mexican taco lasagna takes the best from Mexican and Italian cuisines. It is easy to make and very flexible which makes it a favorite among many families. Change the toppings or add some variation to make it more your own!

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