Taco Lasagna

• doses: 8
• tempo ativo: 15
• tempo total: 45

Ingredientes

675g ground beef

1 ½ packets taco seasoning (or homemade)

600g canned black beans or pinto beans, drained & rinsed

525g salsa (mild, medium, or hot)

225g tortilla chips (crushed slightly)

360g crème fraîche (or sour cream)

300g shredded cheese (cheddar, Monterey Jack, or Mexican blend)

1 ½ small onions (about 150g), diced

1 ½ small bell peppers (about 180g), diced

1 ½ tsp (7.5ml) olive oil

⅓ bunch fresh cilantro (optional, for garnish)

Sliced jalapeños (optional, for topping)

Instruções

1️⃣ Preheat oven to 190°C (375°F). Grease a 33cm x 23cm (13-inch x 9-inch) baking dish.

2️⃣ Cook the filling:Heat 1 ½ tsp olive oil in a large pan over medium heat.Add the ground beef and cook for 5-6 minutes, breaking it up with a spatula.Stir in the diced onions and bell peppers, cooking for another 2-3 minutes until softened.Add the taco seasoning, stirring well to coat. Then mix in the black beans and 375g of salsa. Let simmer for 2 minutes, then remove from heat.

3️⃣ Layer the lasagna:Spread ⅓ of the crushed tortilla chips at the bottom of the baking dish.Spoon ⅓ of the beef mixture over the chips.Dollop ⅓ of the crème fraîche on top and spread slightly.Sprinkle with ⅓ of the shredded cheese.

4️⃣ Repeat layers twice more, ending with cheese on top.

5️⃣ Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.

6️⃣ Garnish & serve:Let it rest for 5 minutes.Top with fresh cilantro, extra salsa, and jalapeños if desired.

Notas

use a large baking dish (such as 33cm x 23cm or 13-inch x 9-inch).