Creating Mexican Taco Lasagna is easy if you follow these steps:

1. Preheat your oven to 375°F (190°C).
2. Cook the Meat: In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until soft. Add the minced garlic and cook for another minute.
3. Brown the Meat: Add the ground beef or turkey to the skillet. Season with salt, pepper, and taco seasoning. Cook until browned, breaking it apart with a spatula.
4. Add Ingredients: Stir in the black beans and diced tomatoes. Allow the mixture to simmer for 5 minutes, blending the flavors.
5. Layer the Lasagna: In a 9×13-inch baking dish, spread a thin layer of the meat mixture on the bottom. Place 4 tortillas over the top, slightly overlapping them.
6. Add Cheese and Sour Cream: Spread half of the sour cream over the tortillas, followed by a layer of cheddar and Monterey Jack cheese.
7. Repeat Layers: Add another layer of the meat mixture, followed by 4 more tortillas. Repeat with the remaining sour cream and cheese.
8. Top Off: Finish with a layer of tortillas, covering them with the last of the meat mixture and cheese. Sprinkle a bit of extra cheese on top.
9. Bake: Cover with aluminum foil and place in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
10. Cool and Serve: Once baked, let the lasagna cool for about 10 minutes. Garnish with fresh cilantro before serving.