Mr. Maebell loves tacos, I do too but when it comes to Mexican food I am always going to pick enchiladas over tacos. Every single time.
The trouble is, Mr. Maebell grew up as one of those super picky kids, and while he is so much more open to trying new things than he used to be some things are just never going to fly with that sweet man. Enchiladas are one of those things. He will eat them, but not with a smile on his face.
So, what is a poor girl to do? Lead an enchiladaless life? Absolutely not!
Enter, Taco Lasagna a casserole that is kind of like a cross between tacos and enchiladas! It is a super hearty crowd pleasing casserole that is big enough to fed an army, but simple enough for a week night meal. If that doesn’t solve your what is for dinner dilemma, I just don’t know what will.
We were introduced to this by Mr. Maebell’s Mom, I don’t know where it come from. I don’t even know if there is an actual recipe, but I will show you how I make mine.
Here we go!
First you need taco meat, so brown the ground beef, drain any grease off. Then throw a package of taco seasoning in the mix, but instead of water just add a can of Ro-tel. Don’t drain it or anything, just pour it all in there. Yes, we are living on the wild side here.
Now, while your taco meat is simmering and absorbing all the spicy liquid from the Ro-tel drain a can of black beans, and corn. Give them a good rinse and set aside.
Go ahead and open a can of refried beans. These are refried black beans, if I thought ahead I probably would have purchased regular but I am not that organized. Oh well, they are good for you!
Then you need to get out your corn tortillas, cheese, and sour cream.
Now time to assemble! Your tortillas are acting like the noodles would in regular lasagna, as in they are separating all the layers of good stuff and soaking up that great flavor.
I start with a layer of tortillas, refried beans, taco meat, black beans corn, cheese and sour cream, repeat, repeat. I topped mine with three tortillas down the center, I was trying to be artistic. However, you can leave these off or cover the whole darn thing with them if you wish.
Now, just stick that baby in the oven bake for 30 minutes are you are done! I topped mine with chopped tomatoes, an avocado and fresh cilantro. Don’t be fooled, I just did it to make it pretty for you. I don’t really serve dinner that looks like this.
Pretty easy, huh? I usually try to keep a bag of already cooked and seasoned taco meat in the freezer for “emergency” situations. If your the same way this dish would literally have ten minutes of prep. It also does well to make the night before and cook later if you are more of a prep first, cook later kind of person.
The next time you feel a fiesta coming on give this Taco Lasagna a try, you will love it!
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1 pound ground beef
- 1 package taco seasoning
- 1 can Ro-tel
- 1 can refried beans
- 1 can corn
- 1 can black beans
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- corn tortillas (about a dozen)
- Preheat oven to 350
- In a large skillet brown ground beef, drain off any grease. Add 1 can of Ro-tel and package of taco seasoning, stir mixture until seasoning has dissolved. Let mixture simmer until all liquid is gone, about ten minutes.
- Meanwhile, drain and rinse the black beans and corn. Set aside. Open refried beans and set aside.
- Grab a casserole dish, spray with cooking spray.
- Start laying your corn tortillas, refried beans, taco meat, black beans corn, cheese and sour cream, repeat, until your fillings are gone.
- Bake 30 minutes, let cool 5 minutes before serving.
- Top with your favorites like avocados, tomatoes, and cilantro!