Description
This Taco Lasagna is a fun and flavorful twist on two classic dishes! Layers of tortillas, seasoned ground chicken, refried beans, and cheese create a hearty and satisfying meal that’s perfect for any night of the week.
Ingredients
Units
Scale
Produce
- 1 cup green pepper, diced
- 1/2 cup red pepper, diced
- 2 cups frozen corn
- Cilantro (optional, for garnish)
- Jalapeno slices (optional, for serving)
- Tomato halves (optional, for serving)
Protein
- 1 pound ground chicken (or ground beef)
Pantry
- 2 Tablespoons olive oil
- 15 ounces black beans, drained (do not rinse)
- 14.5 ounce can fire-roasted diced tomatoes with garlic, drained
- 1/2 cup water
- 2 (1-ounce) packets of taco seasoning
- 1 cup salsa
- 6 (8-inch) flour tortillas
- 16-ounce can refried beans
Dairy
- 3 cups shredded Mexican cheese, divided
- Sour cream (optional, for serving)
Instructions
- Preheat Oven and Brown Meat: Preheat oven to 400°F. In a large skillet, brown ground chicken with green and red peppers in olive oil.
- Make Taco Filling: Add corn, black beans, fire-roasted tomatoes, water, and taco seasoning to the skillet. Stir and cook for 3 minutes.
- Layer Lasagna: Spread salsa in a 9×13 inch baking dish. Layer two tortillas, ⅓ of the meat mixture, ½ of the refried beans, and ⅓ of the cheese. Repeat layers. Top with remaining tortillas, meat mixture, and cheese.
- Bake: Bake for 20 minutes, or until cheese is melted and bubbly.
- Serve: Garnish with cilantro and serve with sour cream, jalapeno slices, tomato halves, or your favorite toppings.
Notes
- For a spicier lasagna, add chopped jalapenos, chili seasoning, cayenne pepper, or red pepper flakes to the meat mixture.
- Leftovers can be stored in the refrigerator for up to 3 days.
- You can use corn tortillas instead of flour tortillas for a gluten-free option.
- For a vegetarian option, substitute the ground chicken with a plant-based ground meat alternative or lentils.
Nutrition
- Serving Size: 1 Piece
- Calories: 600kcal
- Sugar: 12g
- Sodium: 1100mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 65mg
