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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

Ingredients

  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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
   (88)
RATING DISTRIBUTION
5 Star
 (78)
4 Star
 (7)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 2, 2014

"it does make the outer edge of the casserole , bit crispy on the tortillas when bake for 30 minutes. But it is a great time saving recipe ,if you need dinner on the table fast. if you like southwestern food it would be a good recipe to try out, I just suggest baking it for 20 or 25 minutes any longer the outer edges of the tortilla will be to crispy."

MY REVIEW
Reviewed Oct. 4, 2014

"Wow! What can I say! I submitted this recipe 12 years ago on a whim and it won me $500.00 and a feature in Quick Cooking. I am so excited to see everyones' reviews and modifications. I am married now and my family loves this recipe too! Crazy to see 86 reviews written! Who knew!"

MY REVIEW
Reviewed Sep. 28, 2014

"This is delicious!!! I did add extra cheese (I love cheese!) I added chopped roma tomatoes, sliced black olives and sour cream to the top when serving. I think I will add chopped green onions the next time. Love this and my husband loved it!! I'm glad to see that it warms up good! Will definitely make again."

MY REVIEW
Reviewed Sep. 10, 2014

"Very good!! I served it with sour cream and that's tops it off to great! I changed the original recipe: ground turkey breast, canned diced tomatoes, canned green chiles, added Mexicorn, used La tortilla Factory tortillas, FF refried beans and 16 ounces (vs12) cheese. I baked @375º for 30 minutes covered, then uncovered and baked for another 30 minutes. The top got nice and crispy. So good and would serve 12."

MY REVIEW
Reviewed Aug. 24, 2014

"This was pretty good but not a favorite as far as "Mexican" lasagnas go. My family likes the other one I make better."

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