Taco Lasagna Recipe
- 1 pound ground turkey or 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
- 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.
- 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.
- Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted. Yield: 9 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Taco Lasagna
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This was pretty good but not a favorite as far as "Mexican" lasagnas go. My family likes the other one I make better.
My mom made this for us and it was delicious, good as leftovers the next day also. She used red beans instead of black beans and she also served it with sour cream. I loved the refried beans in there. This is definitely a keeper!
I am not a bean lover but this was really really good. I went a little lighter on the refried beans and it was awesome! And I used salsa instead of diced tomatoes. Love it!
LOVED this one. Except I left out the refried beans and mexican style tomatoes. Instead I used Fire Roasted Tomatoes, shredded lettuce, and added in Salsa. Top with sour cream. This one is to die for. I plan to make this again next week!
This was easy to make and it came out really good!!! My husband ate 1/2 the taco lasagna in 1 sitting. Adding a little sour cream to each serving is delicious!
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