Equipment Needed
- Large skillet or sauté pan
- 9×13 inch baking dish
- Cutting board & knife
- Can opener
- Spatula or wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions
First, let’s build our flavor base. Preheat your oven to 375°F (190°C). In your large skillet over medium heat, cook the ground beef with the diced onion. Break the meat apart with your spoon and cook until it’s no longer pink. This is where the magic starts—the kitchen begins to smell incredible. Now, add the minced garlic and stir for just about 30 seconds until fragrant. Be careful not to burn the garlic; I’ve done that, and it introduces a bitter note we don’t want. Next, stir in the taco seasoning, followed by the black beans, corn, diced tomatoes with chiles, and tomato sauce. Let this simmer together for 5-7 minutes. You’ll see it thicken slightly into a rich, chunky filling. I learned the hard way that skipping this simmer means a runnier final lasagna, so let it bubble away!
While the meat mixture simmers, prepare your baking dish. Give it a very light coating of non-stick spray or a smear of oil. Now, assemble your first layer. Place two flour tortillas in the bottom of the dish; you’ll need to overlap them slightly and tear a third to fill any gaps. I’ve tried laying them side-by-side perfectly, but overlapping and patching is the secret to a solid base that holds everything together. Spoon one-third of the meat sauce over the tortillas, spreading it into an even layer. Then, sprinkle a generous handful of cheese over the sauce—about one cup.
Repeat the layering process two more times: tortillas (remember to patch gaps!), meat sauce, cheese. For the final layer, you’ll use your last two tortillas, the remaining meat sauce, and then reserve the last big handful of cheese for the very top. This order is crucial. I once put cheese directly on the final tortilla layer and found it browned too much and too fast, leaving the sauce underneath a bit under-heated. Saving the cheese for the very top ensures a perfectly melted, golden blanket.
Bake your assembled masterpiece, uncovered, for 20-25 minutes. You’re looking for the cheese to be completely melted, bubbly, and starting to get those gorgeous golden-brown spots. The edges of the tortillas will be lightly crisped. When I pull it out, I let it rest for a solid 10 minutes. I know it’s tempting to dive right in, but trust me—this rest time is non-negotiable. It allows the layers to set, making it possible to slice cleanly without everything oozing out. Use this time to chop your fresh toppings!(See the next page below to continue…)