Taco Lasagna Somehow Makes Taco Tuesday Even Better

Yields: 8 servings

Prep Time: 15 mins

Total Time: 1 hour 20 mins

Ingredients

• 1 tbsp.

  vegetable oil, plus more for greasing

• 1

  medium yellow onion, chopped, plus more for serving

• 1

  bell pepper, seeds and ribs removed, chopped

• 2

  cloves garlic, chopped

• 1 lb.

  (85% lean) ground beef

• Kosher salt

• Freshly ground black pepper

• 2 tbsp.

  chili powder

• 1 tbsp.

  all-purpose flour

• 1 tbsp.

  ground cumin

• 1

  (15-oz.) can black beans, drained

• 6

  (8") flour tortillas, divided

• 8 oz.

  sharp cheddar, shredded, divided

• 8 oz.

  pepper Jack cheese, shredded, divided

• 1

  (14.75-oz.) can creamed corn, divided

• Sour cream, chopped tomatoes, and chopped fresh cilantro, for serving

Directions

1. Preheat oven to 400°. Lightly grease a 13" x 9" baking dish with oil. In a large skillet over medium-high heat, heat 1 Tbsp. oil. Add onion and bell peppers and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.

2. Add beef; season with salt and pepper. Cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 6 minutes. Drain fat.

3. Add chili powder, flour, and cumin to skillet and cook, stirring, until meat is coated and fragrant, about 1 minute. Add beans, salsa, and 1/4 c. water. Cook, scraping browned bits from bottom of skillet, until beans and salsa are combined and warmed through, 2 to 3 minutes. Remove from heat.

4. Spread a small amount of beef mixture on bottom of prepared dish. Top with 2 tortillas. Sprinkle with one-quarter of cheddar and one-quarter of pepper Jack. Top with half of creamed corn and half of remaining beef mixture. Top with 2 tortillas, one-quarter of cheddar and one-quarter of pepper Jack, then remaining creamed corn and beef mixture. Finish with remaining 2 tortillas, cheddar, and pepper Jack.

5. Bake lasagna until cheeses have melted and filling is bubbling, about 30 minutes. Remove from the oven and let stand about 10 minutes.

6. Drizzle with sour cream. Top with onions, tomatoes, and cilantro.

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