Easy Taco Beef Lasagna (Printable Version)
# What You'll Need:
→ Main Components
01 -
700–900 g ground beef, 85/15 lean-to-fat ratio
02 -
1 packet (28 g) taco seasoning
03 -
1 can (425 g) beans, drained (black beans, pinto, or refried beans)
04 -
8–10 flour tortillas
05 -
350 g shredded Mexican cheese blend
# Step-by-Step Directions:
01 -
Preheat oven to 190°C. Heat a large skillet over medium heat and add the ground beef. Cook, using a spatula to break it into small crumbles. Sprinkle over the taco seasoning and stir until beef is evenly coated. Continue cooking until no pink remains, then remove from heat.
02 -
Lightly grease a 33 x 23 cm baking dish. Arrange flour tortillas in a single, even layer on the bottom, tearing as needed to cover the base completely.
03 -
Distribute half of the seasoned ground beef evenly over the tortilla layer. Spread half of the drained beans over the beef. Sprinkle with one third of the shredded cheese.
04 -
Place a second layer of flour tortillas on top. Repeat with the remaining beef, beans, and another third of the cheese.
05 -
Cover with a final layer of tortillas, then evenly sprinkle the remaining cheese on top.
06 -
Transfer to the oven and bake for 25 minutes, or until cheese is melted and bubbly. Remove from oven and let rest briefly before slicing.
07 -
Portion and serve hot with toppings of choice such as sour cream, salsa, avocado, shredded lettuce, or diced onions.
# Helpful Notes:
01 -
For best results, allow the assembled dish to rest for several minutes after baking to ensure clean, stable slices.
02 -
Tortillas may be torn to create even layers and prevent gaps.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze individual portions tightly wrapped.