Taco Lasagna 

This Taco Lasagna is a delightful fusion of Italian and Mexican cuisines, combining the hearty layers of traditional lasagna with the bold flavors of tacos. Instead of pasta sheets, soft flour tortillas are used, creating a comforting and satisfying dish that's perfect for family dinners or gatherings. With layers of seasoned ground beef, black beans, corn, salsa, and melted cheeses, it's a crowd-pleaser that brings everyone to the table.

 Ingredients 

• 1 pound lean ground beef

• 1 tablespoon olive oil

• 1 medium red onion, chopped

• 2 cloves garlic, minced

• 1/4 cup taco seasoning

• 1/2 cup water

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) salsa (mild, medium, or hot, depending on preference)

• 12 small flour tortillas (6-inch)

• 8 oz sharp cheddar cheese, shredded

• 8 oz pepper jack cheese, shredded

• 1 can (14.75 oz) creamed corn

• Sour cream, chopped tomatoes, and chopped fresh cilantro for garnish

 Directions

1. Preheat Oven: Set your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

2. Cook Beef Mixture: In a large skillet over medium-high heat, heat olive oil. Add chopped onion and cook until softened, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.

3. Add Ground Beef: Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink. Drain excess fat.

4. Season Beef: Stir in taco seasoning and water. Simmer for 5 minutes until the mixture thickens slightly.

5. Combine Beans and Corn: In a separate bowl, mix drained black beans and creamed corn

6. Assemble Lasagna: Spread a thin layer of salsa on the bottom of the prepared baking dish. Place 3 tortillas over the salsa, overlapping slightly.

7. Layer Ingredients: Spread half of the beef mixture over the tortillas, then half of the bean and corn mixture, followed by 1/3 of the shredded cheeses. Repeat the layers: tortillas, beef mixture, bean and corn mixture, and cheese. Top with the remaining tortillas, salsa, and the remaining cheese.

8. Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

9. Serve: Let the lasagna stand for 5 minutes before slicing. Garnish with sour cream, chopped tomatoes, and fresh cilantro.

 Nutritional Information (Per Serving)

• Calories: Approximately 436 kcal

• Protein: 28.2 g

• Carbohydrates: 33.2 g

• Fat: 21.6 g

• Saturated Fat: 10.5 g

• Cholesterol: 76 mg

• Sodium: 1,385 mg

• Potassium: 607 mg

• Fiber: 3 g

• Sugar: 7 g

• Vitamin A: 936 IU

• Vitamin C: 3.6 mg

• Calcium: 595 mg

• Iron: 3.4 mg