Taco Lasagna Recipe

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This Taco Lasagna recipe combines layers of seasoned ground chicken, veggies, beans, and cheese nestled between layers of soft flour tortillas.

Prep Time15

Cook Time27

Total Time42

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 677kcal

Author: Judy Wilson

Ingredients

1 pound ground chicken (or ground beef)
1 cup green pepper, diced
½ cup red pepper, diced
2 Tablespoons olive oil
2 cups frozen corn
15 ounces black beans, drained (do not rinse)
14.5 ounce fire-roasted diced tomatoes with garlic, drained
½ cup water
2 1-ounce packets of taco seasoning
1 cup salsa
6 8-inch flour tortillas
16 ounce can refried beans
3 cups shredded Mexican cheese, divided

Instructions

Preheat the oven to 400° F.
In a large skillet over medium heat, add the olive oil, ground chicken, and peppers. Cook until the meat is browned and cooked through.
Add the corn, black beans, fire-roasted diced tomatoes, water, and taco seasoning packets. Stir for 3 minutes.
In a 9x13 baking dish, add the salsa. Spread until fully coated.
Add two tortillas to the baking dish.
Add ⅓ of the meat mixture over the tortillas.
Add ½ of the refried beans over the meat mixture.
Add ⅓ of the shredded cheese.
Repeat this process for the above steps.
Add 2 tortillas over the last layer placed.
Add ⅓ of the meat mixture.
Add ⅓ of the shredded cheese.
Bake for 20 minutes or until the cheese is melted and bubbly.
Remove from the oven.
Before serving, you can top it with cilantro and serve it with sour cream, jalapeno slices, tomato halves, or your favorite toppings.

Notes

You can add heat by adding chopped jalapenos, chili seasoning, cayenne pepper, or red pepper flakes.

To store leftover taco lasagna, let it cool completely to room temperature, then cover tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days.

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