Hearty Tex-Mex Taco Lasagna (Print-Friendly Version)

Layered Tex-Mex casserole featuring spiced beef, black beans, creamy corn, and melted cheeses.

# What You'll Need:

→ Aromatics

01 - 1 medium yellow onion, finely chopped (about 150g)
02 - 1 medium bell pepper, finely chopped (about 130g)
03 - 3 cloves garlic, minced

→ Protein

04 - 450g ground beef, 85% lean

→ Seasoning

05 - 15g chili powder
06 - 10g ground cumin
07 - 8g all-purpose flour

→ Beans & Sauce

08 - 1 can (400g) black beans, drained and rinsed
09 - 1 jar (425g) tomato salsa, mild or medium heat
10 - 60ml water

→ Creamed Corn

11 - 1 can (340g) creamed corn

→ Carbohydrates

12 - 8 medium flour tortillas (about 15cm diameter), slightly stale preferred

→ Cheeses

13 - 225g sharp cheddar cheese, grated
14 - 225g pepper jack cheese, grated

→ Toppings

15 - 120g fresh tomatoes, chopped
16 - 60g red onion, finely chopped
17 - 15g fresh cilantro, chopped
18 - 120g sour cream, for serving

# How to Make It:

01 - Heat a large skillet over medium heat and sauté chopped onions and bell peppers until tender and lightly browned, approximately 8 minutes. Add minced garlic and cook for an additional 1 minute, stirring frequently.
02 - Add ground beef to the skillet with the sautéed vegetables. Allow beef to brown without stirring constantly, breaking up large pieces with a wooden spoon. Once browned, carefully spoon off excess fat by tilting the skillet and blotting with paper towels.
03 - Sprinkle chili powder, ground cumin, and flour evenly over the beef mixture. Cook, stirring constantly, for 1 minute to bloom spices and remove raw flour taste.
04 - Stir in drained black beans, salsa, and water. Use a wooden spoon to scrape brown bits from the skillet bottom. Simmer for 5 minutes until the sauce thickens slightly.
05 - Preheat oven to 200°C. Lightly grease a 33cm x 23cm baking dish. Spoon a thin layer of beef sauce on the bottom and place 2 tortillas to cover most of the surface, filling gaps with torn pieces if necessary. Spread one-quarter of each cheese, half of the creamed corn, and half of the beef sauce over tortillas. Repeat with 2 more tortillas, cheese, corn, and beef sauce. Finish with 2 tortillas topped with remaining cheese.
06 - Bake uncovered for 30 minutes, until cheeses are melted and bubbly and edges are slightly browned.
07 - Remove from oven and garnish with chopped tomatoes, red onion, and cilantro. Serve portions with a dollop or drizzle of sour cream. Optionally thin sour cream with cold water for drizzling.

# Additional Tips:

01 - Slightly stale tortillas absorb sauce better for improved texture.
02 - Excess fat can be removed after browning beef for a leaner dish.
03 - This dish keeps well refrigerated for up to 4 days or can be frozen for 2 months.

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