THIS. My Dad was of Mexican descent, so my Mom prepared many south-of-the-border recipes when I was growing up. A lot of people say that Mexican food is all the same, just arranged differently for each dish. So be it! I love it and I think you’ll love this Taco Lasagna, too.
- 12 flour or corn tortillas (8”)
- 2 cans (16 oz) refried beans
- Completed Ground Beef Taco Filling
- 1 can (15 oz) black or pinto beans, rinsed and drained
- 4 cups shredded cheese (I use Colby)
- 2 tbsp cornstarch
- 4 tbsp water
- 1 cup Fresh Salsa
- Fresh cilantro, chopped
- Sour cream
- Preheat oven to 350 degrees F and place a baking rack in the middle of the oven. Lightly grease a 9 by 13 inch deep casserole dish with cooking spray and set aside.
- Prepare my Ground Beef Taco Filling recipe, then:
- Mix cornstarch with water until the cornstarch has dissolved, then add to the beef mixture. Stir constantly and cook for 2-3 minutes, until the mixture thickens.
- Remove the skillet from heat and set aside.
- Create the lasagna layers as follows:
- Add two tortillas to the prepared casserole dish. Cut tortillas as needed to completely cover the bottom.
- Add half of the refried beans and carefully spread them on top of the tortillas without moving the tortillas.
- Add half of the beef mixture and spread it evenly.
- Add half of the beans on top of the beef mixture.
- Top with 1.5 cups of shredded cheese.
- Repeat with another layer of tortillas, remaining refried beans, remaining beef mixture, remaining black or pinto beans and 1.5 cups of cheese.
- Top with another layer of tortillas, spread fresh salsa over the final layer of tortillas and sprinkle remaining cheese over the top.
- Bake in the preheated oven for 40-50 minutes or until the cheese is golden brown and bubbly.
- Remove from the oven and place on a cooling rack. Let cool for several minutes before slicing and serving.
- Garnish with freshly chopped cilantro and a dollop each of sour cream and guacamole.