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Best Taco Lasagna Recipe



Ingredients
  • 12  flour or corn tortillas  (8 inch ones)
  • 1 can  (15 ounces) black or pinto beans  (rinsed and drained)
  • 2 cans  (16 ounces) refried beans  (refried beans)
  • 3 cups  shredded Mexican cheese blend 
Beef Layer:
  • 1 1/2 pounds  ground beef 
  • 1  small onion  (finely diced)
  • 6 cloves  garlic  (minced)
  • 1  green bell pepper  (finely diced)
  • 1 can  (7 ounces) diced green chiles 
  • 3 cups  salsa 
  • 2 tablespoons  taco seasoning 
  •  Salt and pepper to taste 
Cornstarch Slurry:
  • 2 tablespoons  cornstarch 
  • 4 tablespoons  water 
Topping:
  • 1 cup  salsa 
  • 1 cup  shredded Mexican cheese blend 
Instructions
  1. Preheat oven to 350 degrees F and place a baking rack in the middle of the oven.
  2. Lightly grease a 9x13 inch deep casserole dish with cooking spray and set aside.
Beef Layer:
  1. Place a large skillet or cast iron pan on the stove over medium-high heat. Once the skillet is hot add 2 tablespoons of oil to it.
  2. Add the beef to the skillet and cook unmoved for 1 minute, so it gets a nice sear. After that, use a wooden spoon to break the beef.
  3. Cook stirring for about 5 minutes, or until no longer pink. Drain grease from the pan, leaving only about 2 tablespoons.
  4. Add diced onion, diced bell pepper, minced garlic, diced green chiles, 3 cups of salsa and taco seasoning. Season with salt and pepper to taste.
  5. Stir and bring to a simmer, simmer for 2 about two minutes. Reduce heat to low and cook for 5-7 minutes.
Cornstarch Slurry:
  1. Mix cornstarch with water until cornstarch is dissolved and add to the beef mixture. Stir and cook for 2-3 minutes, until the mixture thickens. Make sure you stir, to avoid the beef from sticking to the bottom of the pan.
  2. Remove the skillet from heat and set aside.
Assembling the lasagna:
  1. Add two tortillas to the prepared pan. Cut 1 tortilla into quarters and add each quarter to the corners of the pan, to cover any empty spaces there. Cut 1 tortilla in half, and add each half to each side of the pan, straight side touching the pan and covering the empty space.
  2. Add half of the refried beans and carefully spread them on top of the tortillas, trying to avoid moving the tortillas.
  3. Add half of the beef mixture and spread it evenly.
  4. Add half of the black or pinto beans, on top of the beef mixture.
  5. Top with 1 1/2 cups of shredded Mexican blend cheese.
  6. Repeat with another layer of tortillas, remaining refried beans, remaining beef mixture, remaining black or pinto beans and 1 1/2 cups cheese.
  7. Top with another layer of tortillas, spread 1 cup of salsa over the final layer of tortillas and sprinkle 1 cup of shredded Mexican blend cheese.
Bake:
  1. Bake in the preheated oven for 30 minutes. Broil for 2-3 minutes, or until the cheese is golden brown and bubbly.
  2. Remove from the oven and place on a cooling rack. Let the lasagna cool for 30-40 minutes, before slicing and serving.
  3. Garnish with freshly chopped cilantro and a dollop of sour cream.
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