Taco Lasagna Recipe: Comfort Food in 50 Minutes

Instructions:

1. Place your skillet over medium high heat and add the 1.5 lbs ground beef chuck and diced small yellow onion. Break the meat apart with a wooden spoon and cook for 8 minutes until the beef is browned and the onions are translucent. Drain the excess grease, leaving about a tablespoon in the pan for flavor.
2. Stir in the 2 tbsp taco seasoning and 1/2 cup beef broth. Note: The broth prevents the spices from burning and creates a thin sauce. Simmer for 5 minutes until the liquid has reduced by half and the meat is glossy.
3. In a separate bowl, combine the 16 oz refried beans, 15 oz black beans, and 4 oz diced green chilies. Mix well. Note: If the refried beans are too stiff, microwave them for 30 seconds to make them spreadable.
4. Preheat oven to 350°F (175°C). Lightly grease your 9x13 inch dish. Spread 1/2 cup of the chunky salsa across the bottom. Note: This prevents the bottom layer of tortillas from sticking and burning.
5. Lay 4 small corn tortillas over the salsa, overlapping them slightly to cover the surface. Use a knife to trim one tortilla if needed to fill the gaps.
6. Carefully spread half of the bean mixture over the tortillas. Continue until the tortillas are completely covered by a thin, even layer of beans.
7. Top the beans with half of the seasoned beef mixture and 1 cup of the shredded Mexican blend cheese. Pour 1/2 cup of salsa over the cheese.
8. Add another layer of 4 tortillas, the remaining beans, the rest of the beef, and another 1 cup of cheese. Top with the final 5 tortillas, the remaining 1 cup of salsa, and the final 1 cup of cheese.
9. Cover the dish with foil and bake at 350°F for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbling and slightly golden at the edges.
10. Let the lasagna rest for 10 minutes on the counter. Wait until the center feels firm to the touch before slicing. Top with fresh cilantro, sour cream, and pickled jalapeños.