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We do tacos just about once a week over here. They're easy, they're delicious and they never get old. Every once in a while you just want to throw out a curveball though and change up your basic meal ideas. This taco lasagna does just that and is a home-run! Cheap, easy and so good that even your pickiest little eaters are going to be asking for more.
Top with spicy salsa, sour cream and more cheese to kick it up a notch. Grab a fork and dig in, enjoying this mess free version of your favorite Tuesday Tacos.
6 flour tortillas (or your favorite GF tortillas if you want to keep GF)
2 c. shredded colby jack/mozzarella cheese
2 grilled chicken breasts - cubed
1 c. chopped baby spinach
1 can black beans - rinsed and drained
nonstick cooking spray
optional - salsa, more cheese and sour cream for topping
Preheat oven to 375 degrees.
Spray an 8 or 9 inch square baking dish (affil.) with nonstick cooking spray.
Cut tortillas in half. Lay 4 pieces in the bottom of the baking dish so that the flat edges align with each side of the dish and the entire bottom of dish is covered. Spread thin even layers of each ingredient in the following order: cheese, chicken, spinach, beans, more cheese. Lay down another layer of tortillas and repeat the rest of the layers. Put a final layer of tortillas on top and cover with cheese.
Bake at 375 degrees for 15 to 20 minutes or until cheese is lightly browned.