Taco Lasagna Recipe

Taco Lasagna Recipe
Photo by: Taste of Home
Rating

100% would make again

If you like foods with Southwestern flair, this just might become a new favorite. Loaded with cheese, meat and beans, the layered casserole comes together in a snap. There are never any leftovers when I take this dish to potlucks. —Terri Keenan Tuscaloosa, Alabama

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  • 9 Servings
  • Prep: 20 min. Bake: 25 min.

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 2/3 cup water
  • 1 envelope taco seasoning
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
  • 6 flour tortillas (8 inches)
  • 1 can (16 ounces) refried beans
  • 3 cups (12 ounces) shredded Mexican cheese blend

Directions

  • In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the black beans and tomatoes. Simmer, uncovered, for 10 minutes.
  • Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
  • Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted. Yield: 9 servings.

Taco Lasagna published in Quick Cooking March/April 2003, p27

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Reviews for Taco Lasagna (2)

Taco Lasagna Recipe

Taco Lasagna

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Reviewed on Oct. 17, 2009 by cntbailey

Mine did not look anything like that picture. It was very good. It just looked like two pizza's. I will be making this again.

Reviewed on Aug. 11, 2009 by plm59

the best lasagna I've eaten, the family couldn't get enough...

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