Show Subscription Form

Taco Lasagna Recipe
Taco Lasagna Recipe photo by Taste of Home

Taco Lasagna Recipe

Read Reviews
5 76
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 9 servings


  • 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


  1. 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.
  2. 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.
  3. 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.

Reviews for Taco Lasagna

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Oct. 6, 2015

"This was delicious! I used shredded chicken and corn tortillas and added jalapenos. Topped with lettuce, tomatoes, cilantro, avocado, jalapenos and sour cream. Kids loved it too."

Reviewed Oct. 4, 2015

"This a very good recipe. I made my own refried beans which is better than the canned. My husband loves tex-mex and Mexican food, so this will be made again soon. I added some shredded lettuce and sour cream on top once it was platted. Very good!"

Reviewed Sep. 30, 2015

"Everyone raved about this dish. I will make it again soon."

Reviewed Aug. 22, 2015

"Great quick recipe! I mixed the retried beans in with the meat and black beans to make it easier to assemble. I also added fresh corn which I cut off the cob. Great recipe for a weeknight!"

Reviewed Aug. 2, 2015

"Good recipe. i loved the black beans in it."

Loading Image