Description

This Taco Lasagna recipe combines the bold flavors of classic taco ingredients layered like a comforting lasagna. Featuring ground chicken, black beans, fire-roasted tomatoes, and a blend of Mexican cheeses, it’s an easy, satisfying dish that bakes to cheesy perfection. Ideal for weeknight dinners, this taco-inspired casserole offers vibrant colors and exciting textures, topped with optional fresh garnishes and served with cool sour cream or spicy jalapenos.

Ingredients

Scale

Main Ingredients

1 cup green pepper, diced
½ cup red pepper, diced
2 cups frozen corn
1 pound ground chicken (or ground beef)
2 Tablespoons olive oil
15 ounces black beans, drained (do not rinse)
14.5 ounce can 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

Optional Garnishes

Cilantro (optional, for garnish)
Jalapeno slices (optional, for serving)
Tomato halves (optional, for serving)
Sour cream (optional, for serving)

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Instructions

Preheat Oven and Brown Meat: Preheat your oven to 400°F (200°C). In a large skillet, heat the olive oil over medium-high heat. Add the ground chicken along with the diced green and red peppers, and cook until the meat is browned and the peppers are tender, about 5-7 minutes.
Make Taco Filling: To the skillet, add frozen corn, drained black beans, fire-roasted diced tomatoes, ½ cup water, and the two packets of taco seasoning. Stir all ingredients together well and cook for an additional 3 minutes to allow the flavors to combine.
Layer Lasagna: Spread salsa evenly on the bottom of a 9×13 inch baking dish. Place two tortillas over the salsa layer. Top with one-third of the meat mixture, half of the refried beans, and one-third of the shredded Mexican cheese. Repeat these layers one more time. Finally, top with the remaining tortillas, the rest of the meat mixture, and the remaining shredded cheese.
Bake: Place the assembled lasagna in the preheated oven and bake for about 20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Serve and Garnish: Remove the taco lasagna from the oven and let it sit for a few minutes before serving. Garnish with chopped cilantro and serve with optional sides like sour cream, jalapeno slices, and tomato halves to add fresh flavor and heat.

Notes

You can substitute ground beef for ground chicken if preferred.
For a spicier dish, add more jalapeno slices or hot sauce.
Use corn or flour tortillas according to your taste; flour tortillas hold up better in baking.
Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Adding fresh lime juice on top before serving brightens the flavors.
For a gluten-free version, use gluten-free tortillas.