I’ll never forget the first time I made Mexican Taco Lasagna. It was a chaotic Tuesday evening, the kind where everyone was hungry now and my usual go-tos felt uninspired. I stared at the ground beef and tortillas in my fridge, my mind drifting between tacos and the comforting, cheesy layers of a lasagna. A lightbulb moment hit: why not both? What unfolded in my kitchen was nothing short of magical. The savory, spiced scent of browning beef with onions and garlic mingled with the warmth of cumin and chili powder, a smell so inviting my family started wandering in, asking what that amazing smell was hours before dinner. When I pulled the golden, bubbling dish from the oven, I knew I’d stumbled onto something special—a hearty, crowd-pleasing hybrid that has become my ultimate comfort food victory. It’s the beautiful, delicious love child of taco night and Italian Sunday supper, and it’s a recipe I turn to time and again when I want guaranteed smiles around the table.
Ingredients
- 1 lb (450g) ground beef (I prefer 80/20 for flavor, but lean works too)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 packet (about 2 tbsp) taco seasoning, or homemade blend
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained (or 1 cup frozen corn)
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained
- 1 (15 oz) can tomato sauce
- 6 large flour tortillas (burrito-size)
- 3 cups shredded Mexican cheese blend (trust me, pre-shredded is fine for ease here)
- Optional for topping: sour cream, diced avocado, cilantro, jalapeños, salsa
Don’t skimp on sautéing your onion and garlic properly—it builds a foundational flavor you can’t get back later. I’ve tried using plain diced tomatoes, but the canned tomatoes with green chiles (Rotel) add a subtle, essential kick that makes a huge difference. For the tortillas, standard large flour tortillas are perfect; they hold up beautifully without getting soggy. And while a homemade taco seasoning is wonderful, on a busy day, a trusted store-bought packet is my secret weapon for consistent, hands-off flavor.(See the next page below to continue…)