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Taco Lasagna Recipe
Taco Lasagna Recipe photo by Taste of Home

Taco Lasagna Recipe

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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
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

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Reviewed Oct. 26, 2015

"This is delicious, easy to play around with and vary it, I never make it the same way twice. I always add more cheese than it calls for and put in 3 or 4 minced fresh Serrano peppers. Like others mentioned I usually swap out the flour tortillas for corn. It makes enough for the 2 of us each to have a good hearty serving 2 nights in a row. This is one of those satisfying comfort foods that really fill you up and put you in that wonderful food coma right after eating."

Reviewed Oct. 23, 2015

"I used 2 cans of black beans and omitted the refried beans. I exchanged corn tortillas for flour and increased the cheese to 4 cups. Instead of a 14.5 oz. can of tomatoes, try using two cans (10 oz. each) of Ro-Tel tomatoes."

Reviewed Oct. 23, 2015

"I have made this a few times. The first time I made this my 8 and 10 yr olds looked at it and were hesitant. Since then, they have requested it when we make our weekly menus. I also mixed the refried beans with the meat mixture because otherwise the beans are thick and a pain to spread. My 10 year old son did 90% of the work the last time I made this and it is not typical that my kids request leftovers the next day, but they do for this."

Reviewed Oct. 12, 2015

"This was so easy and delicious! I also mixed the refried beans into the meat mixture for easier assembly and it was fantastic. Everyone loved it. I served with lettuce, tomato, salsa and sour cream for people to add as they wished."

Reviewed Oct. 12, 2015

"Make this so often for potlucks. Dont always use the black beans."

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