Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 2 tbsp olive oil
  • 3 tbsp taco seasoning
  • 1/2 cup water
  • 1 cup sour cream
  • 1 cup chunky salsa
  • 1 tsp garlic powder
  • 12-15 corn tortillas
  • 3 cups shredded Mexican blend cheese
  • 1 can (15 oz) black beans, drained and rinsed

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is deeply browned and the onions are translucent.
  2. Stir in the taco seasoning and water; simmer for 5 minutes until the liquid has reduced to a thick, glossy glaze that clings to the meat.
  3. Preheat oven to 375°F (190°C). In a small bowl, whisk together the sour cream, salsa, and garlic powder.
  4. Spread a thin layer of the creamy binder on the bottom of a 9x13 inch baking dish.
  5. Place a single layer of corn tortillas to cover the bottom of the dish.
  6. Spread half of the beef mixture over the tortillas, followed by half of the black beans and a sprinkle of cheese.
  7. Add another layer of tortillas, the remaining creamy binder, the rest of the beef, and the remaining beans.
  8. Top the final layer of tortillas with the remaining cheese.
  9. Bake for 20-25 minutes until the edges are bubbling and the cheese is melted.
  10. Let the lasagna rest for 10 minutes before slicing.