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Taco Lasagna Recipe
Taco Lasagna Recipe photo by Taste of Home

Taco Lasagna Recipe

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5 67
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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

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

  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

AVERAGE RATING
   (100)
RATING DISTRIBUTION
5 Star
 (87)
4 Star
 (10)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 13, 2015

"This recipe tasted great. The flavors really come together and I believe kids would really like it. I am only giving it four stars because between them chopping, browning and baking, this recipe takes at least 40 minutes to prepare."

MY REVIEW
Reviewed Apr. 24, 2015

"I prefer to use corn tortillas (the flour ones' get soggy ) I also use poblano or anaheim pepper (don't care for the bell pepper family)also added can of sliced black olive can of corn and can diced green chiles"

MY REVIEW
Reviewed Apr. 17, 2015

"Has a really good taste. I did change it a bit by putting the refried beans in with the meat mixture, just much easier. Also added lettuce, tomatoes, taco sauce & sour cream on top. Will put in my keeper list."

MY REVIEW
Reviewed Apr. 16, 2015

"Great, easy dinner for the whole family to enjoy."

MY REVIEW
Reviewed Apr. 6, 2015

"Family favorite! I have made this with both beef and chicken. I also add a half of a can of corn and a half can of diced green chilies. I prefer to use organic whole grain white corn tortillas and sometimes I skip the last layer of tortilla altogether, as well as one of the cheese layers. Cutting a layer of tortillas and a third of the cheese does nothing to reduce the taste. Serve with tossed salad and corn bread. So good!"

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