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Taco Lasagna Recipe
Taco Lasagna Recipe photo by Taste of Home

Taco Lasagna Recipe

Read Reviews (27)
4.91 27
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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

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

Reviews for Taco Lasagna(27)

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Reviewed Feb. 21, 2014

I have made this recipe several times, and it's a winner every time!!! I do like to add a dollop of sour cream on top when serving this. I also use a tad more ground beef and cheese than called for. Simple, easy, you can't go wrong!!!!

Reviewed Feb. 11, 2014

I made this recipe exactly as written and mine came out much drier I think it should have. We were really disappointed in it the first night. The second night I served with sour cream and enchilada sauce and it was much better but still not something that I would make it again. IF I did make it again I would make some changes one of which would be to incorporate the sour cream and the enchilada sauce into the layers. I would liked to have given this 2 ½ stars. It was not awful so I did not want to give it 2 stars just not that special. It does make a lot.

Reviewed Feb. 6, 2014

We added black olives to this...

Reviewed Jan. 21, 2014

Made this for dinner tonight. Whole family loved it. However, I made a few changes right off the bat. My current changes were: I used whole wheat flour tortillas, venison burger (about 1 1/2 pounds), TWO packets of taco seasoning. 4 cups (2- 8oz bags) of shredded Mexican cheese. We also added sour cream and guacamole as a garnish.Things I will do differently next time I make it: I will use sliced GREEN onions in beef mixture AND as a garnish. I will use a tub of fresh salsa instead of Mexican diced tomatoes, and when I do that I will delete the 2/3 cup water, because fresh salsa has way more juice than a can of diced tomatoes. And I would definitely break up the top layer of tortilla's and spread them evenly, cuz those were tough to cut. I had to perforate them with a sharp knife to get an even cut. Even sprinkled with cheese and baked they were not soft enough to cut pieces with the spatula.Other than my changes, this was an awesome first time recipe for us and we liked it!

Reviewed Jan. 19, 2014

This is one of my favorite dinner recipes! It is so easy to assemble and so yummy! I add some frozen corn to the beef mixture, and serve it with lettuce and jalapeño -- yum!

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