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Taco Lasagna Recipe

Taco Lasagna Recipe photo by Taste of Home

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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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Taco Lasagna Recipe

Prep: 20 min. Bake: 25 min.

Yield: 9 Servings

20 25 45

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 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.

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

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Taco Lasagna

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Reviewed on May. 17, 2013 by esholos

I made this last night and it was fantastic. Usually when I've made a new dish, I'll ask my husband if he likes it and he'll just say "It's good." When I made this, I didn't even had to ask, when he finally came up for air he said " This is fricken' delicious!". So, a winner in our house! My husband isn't a fan of beans so I subbed corn for the black beans and only used about 2/3 of the can of refried beans.

Reviewed on Apr. 24, 2013 by JennTats

I added some chopped cilantro to the meat mixture for added taste & I also used one can of chopped green chillis instead of green peppers. Cover top layer with tinfoil because the top of mine browned & got crunchy but it was still good. Thanks for recipe.

Reviewed on Dec. 30, 2012 by mamoonis

Nice comfort food. I used diced tomatoes with green chilies b/c I couldn't find the Mexican ones. The sauce was really spicy in the pan but cooled off in the mix of the casserole. Served with sour cream and lettuce. Will add jalapenos next time.

Reviewed on Feb. 23, 2012 by Glenya

This recipe is awesome. I make it frequently. I have just started Weight Watchers. Does anyone know how many points a serving of this would be? Need Protein, carbs, fat & fiber to calculate. Thanks, Glenyah

Reviewed on Feb. 17, 2012 by Sprowl

Winner, winner! We loved our dinner!

Reviewed on Jan. 29, 2012 by erinmarie78

SO GOOD!! Loved this recipe!! So did my two girls... my 18-month old ate as big of a piece as I did and asked for more! I will definitely be making this again!

Reviewed on Jan. 13, 2012 by krgambles

Great! Substituted corn for black beans and still delicious. Recommend draining meat mixture before layering into lasagna to make the final product less runny - that worked really well for us.

Reviewed on Jan. 06, 2012 by MrsStanley22

Very yummy, filling and re-heats well!

Reviewed on Nov. 15, 2011 by cmandaangel

Excellent. the first time I ate this my awesome aunt made it! Loved it since!

Reviewed on Oct. 27, 2011 by kimpossible07

My husband makes this easy dish at the firehouse all the time! It's a hit and all the guys love it!

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