Mexican Ground Beef Taco Lasagna/Casserole with Corn and Melted Monterey Jack Recipe


1 Tablespoon olive oil
1 large yellow onion, chopped
2 lbs fresh ground beef
1 teaspoon kosher salt
2 packages of pre-made taco seasoning mixed with 1 cup of water
1 14.5 ounce can chopped tomatoes
4 ears of corn, kernels removed from the husk
1 14.5 ounce can cooked black beans, strained
1 can black olives, drained and chopped
1 bunch cilantro, leaves only, chopped
1 bunch green onions, finely sliced
1 package homemade corn tortillas
1 pound Monterey Jack cheese, shredded

Serve with (optional):
1 avocado, smashed and mixed with lime or lemon and salt
Sour cream
Roasted fresh tomato salsa


Beef Filling: In a large saute pan, heat olive oil and saute onions until almost translucent. Add the ground beef and salt; cook over a medium heat until thoroughly cooked. Add the two packages of taco seasoning and water with the tomatoes. Let the meat simmer for a few minutes. Add the corn, black beans, black olives and cilantro. Toss all together. Remove from flame and start assembling.

Assemble: In a baking 9x13 inch baking dish, layer the tortillas, meat mixture, then sprinkle of green onion, cheese. Repeat a second time finishing with the cheese on top.

Bake: Cook in a 350 degree preheated oven for a minimum of 30-40 minutes. If it gets too brown, cover with foil until finished cooking.

Serve: If you want, serve with the avocado, sour cream and roasted tomato salsa.

Recipe created by Parties That Cook®


Serves 10