From The North Grove Kitchen: Taco Lasagna

We love having fun and being creative in The North Grove kitchen!  There’s no shortage of inspiration – community members are always swapping recipes and flavour ideas. This first Food Demo of 2026 is a fun fusion of two family-favourites – tacos and lasagna! 

You can make this dish your own. Leave out the beef to make it vegetarian - there’s lots of protein in black beans! Use corn tortillas to make it gluten-free. Or substitute any of the vegetables for your favourites! 

Makes: 8 servings 

Ingredients 

• 2 tbsp oil  

• 1lb ground beef 

• 1 onion 

• 1 green bell pepper 

• 2 cloves garlic 

• salt 

• pepper 

• 2tbsp chili powder 

• 1 tbsp flour 

• 1 540ml can black beans 

• 1 796ml can diced tomatoes 

• 1/4 cup water 

• 6 flour tortillas (8- inch) 

• 3 cups shredded cheese 

• 1 398ml can cream style corn 

Instructions 

1. Dice onion and bell pepper. Mince garlic, drain and rinse black beans. Grease a 13x9 inch baking dish. Preheat oven to 400°F. 

2. Heat 1 tbsp oil in a large pan over medium-high heat, when hot, add beef. Cook, while stirring frequently, until no pink remains, about 6 minutes. Season with salt and pepper, then drain excess fat if necessary, and transfer to a plate. 

3. Add another 1 tbsp oil to the same pan, over medium-high heat, add onions and bell peppers, and cook, while stirring frequently, until softened, about 5-7 minutes. Add garlic and cook for 1 minute more. 

4. Return beef to the pan with the veggies, add chili powder, cumin, and flour and cook, while stirring, for 1 minute, until everything is coated and fragrant. 

5. Stir in the beans, diced tomatoes, and water. Cook, while stirring frequently, for 5 minutes more. Season with salt and pepper and then remove from heat. 

6. Spread a small amount of beef mixture on bottom of prepared dish. Top with 2 tortillas. Sprinkle 2/3 cup of shredded cheese, then top that with half the can of cream style corn, follow this with half the remaining beef mixture. Top with 2 more tortillas, 2/3 cup of shredded cheese, remaining cream style corn, and then remaining beef mixture. Finish with remaining 2 tortillas, as well as remaining cheddar. 

7. Bake for 25-30 minutes, until cheese is melted and filling is bubbling. Remove from oven and let stand 5-10 minutes before serving. Serve with desired toppings and enjoy! 

   
   

Optional Topping Ideas: 

Sour cream, green onions, tomatoes, or cilantro! 

If you want to share photos of your cooking or have any questions, please feel free to get in touch with Marlee at mlacourciere@thenorthgrove.ca.