Description
Taco Lasagna with Cornbread "Noodles" is a comforting, flavorful twist on traditional lasagna that combines the heartiness of cornbread and the spices of tacos. This dish is efficient to prepare, versatile, and loved by all ages.
Ingredients
Scale
1.5 lbs Ground Beef (90/10)
2 boxes (8.5 oz each) Cornbread Mix
2 packets Taco Seasoning
3 cups Mexican Blend Cheese, shredded
1 can (15 oz) Black Beans, drained
1 can (10 oz) Rotel (Diced Tomatoes/Chiles)
1/2 cup Sour Cream
Milk and Eggs as per cornbread box
Instructions
- Preheat and Prep: Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish
- Brown the Meat: In a large skillet over medium-high heat, brown the ground beef. Drain the excess fat
- Season: Add the taco seasoning and the can of Rotel (with juices) to the beef. Simmer for 5 minutes until thickened. Stir in the drained black beans
- Mix the 'Noodles': In a separate bowl, prepare both boxes of cornbread mix according to the package instructions
- Layer One: Spread half of the cornbread batter into the bottom of the prepared baking dish
- Layer Two: Spread the meat mixture over the batter, followed by a layer of sour cream and half of the cheese
- Layer Three: Pour the remaining cornbread batter over the top and spread it to the edges
- Bake: Slide the dish into the oven and bake for 20-25 minutes until golden brow
- Final Touch: Sprinkle the remaining cheese over the hot dish and return to the oven for 2-3 minutes until melted
- Rest: Let the dish sit for 10 minutes before slicing
Notes
Do not overmix the cornbread batter to avoid tough noodles.
Drain the beans and meat thoroughly to prevent the bottom from getting soggy.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485 kcal
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 77mg