Taco Lasagna Recipe

5 119 150
Taco Lasagna Recipe
Taco Lasagna Recipe photo by Taste of Home
Publisher Photo

Taco Lasagna Recipe

Read Reviews
5 119 150
Publisher Photo
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 Keena, Tuscaloosa, Alabama
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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 shredded Mexican cheese blend

Directions

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 13x9-in. baking dish. Spread with half of the refried beans and half of the 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.

Test Kitchen Tips
  • To shave off a few calories, substitute ground turkey or chicken for ground beef and use reduced-fat cheese.
  • For a fresh burst of vibrant flavor and color, toss a palmful of minced cilantro or parsley on top of this casserole before serving.
  • Originally published as Taco Lasagna in Quick Cooking March/April 2003, p27

    Nutritional Facts

    1 piece: 448 calories, 21g fat (11g saturated fat), 69mg cholesterol, 1152mg sodium, 39g carbohydrate (3g sugars, 5g fiber), 25g protein.

    • 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 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 13x9-in. baking dish. Spread with half of the refried beans and half of the 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.

    Test Kitchen Tips
  • To shave off a few calories, substitute ground turkey or chicken for ground beef and use reduced-fat cheese.
  • For a fresh burst of vibrant flavor and color, toss a palmful of minced cilantro or parsley on top of this casserole before serving.
  • Originally published as Taco Lasagna in Quick Cooking March/April 2003, p27

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    Reviews forTaco Lasagna

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    MY REVIEW
    Carol User ID: 9347110 278781
    Reviewed Dec. 5, 2017

    "Great recipe! The first time I made it, I followed the recipe. Excellent. Made it again, but added an additional taco seasoning packet and a can of corn (and upped the cheese to 4 cups). Even better. Used two 8-inch round pans, and had enough left over to make a handful of burritos. A definite winner!"

    MY REVIEW
    Jeanne User ID: 9327627 278372
    Reviewed Nov. 26, 2017

    "I’ve tried a few recipes, this one is the best! The retried beans made it! I didn’t change a thing."

    MY REVIEW
    Alice User ID: 9315923 277633
    Reviewed Nov. 11, 2017

    "This recipe is great with either flour or corn tortillas and in my own opinion is even better topped with fresh chopped lettuce and tomatoes."

    MY REVIEW
    Darlin52 User ID: 6994026 277357
    Reviewed Nov. 6, 2017

    "I made this exactly as posted several times and just loved it! I've started having to watch my cholesterol intake since then so made these changes. I used ground turkey and multi-grain tortillas along with lo-fat cheese and sour cream. Having picked up refried black beans by mistake, I went ahead and dumped it in. I swear, it tasted just as good as the original recipe. I love when that happens!"

    MY REVIEW
    jjackson96 User ID: 1922070 276394
    Reviewed Oct. 17, 2017

    "I tried this last night and was impressed! This recipe is a keeper! I omitted the refried beans because my daughter absolutely hates them, and left out the green pepper cuz I'm not a fan. Also substituted corn tortillas for regular tortillas because my husband is severely allergic to gluten, but did the rest as described and we loved it!!! Will definitely make this again!!!"

    MY REVIEW
    buffalonana User ID: 4800215 274516
    Reviewed Sep. 26, 2017

    "This recipe is great. I prepared it as written. I was amazed at how easy the whole dish went together. I couldn't find Mexican tomatoes so I used diced tomatoes with green chilies. My Grandson and his friends were having a gathering and they ALL loved it. I did use more cheese, like 3 - 8oz. packages. Next time, and there will be a next time, I think I will cut the tortillas in strips, as 1 reviewer did, as it was a bit difficult cutting portions."

    MY REVIEW
    cookiecorner User ID: 4229514 273169
    Reviewed Sep. 18, 2017

    "Try it with chili beans and use their sauce."

    MY REVIEW
    jo66 User ID: 6055005 273156
    Reviewed Sep. 18, 2017

    "Made this last night only one word describes the casserole "delicious ". The only thing I did was at 1/2 Italian sausage and 1/2 ground turkey because that is what I had. This is a keeper!!"

    MY REVIEW
    gunslinger User ID: 544392 273137
    Reviewed Sep. 17, 2017

    "Very quick and easy. Used ingredients I always have on hand. Very tasty I was going to cut the recipe down for 2 so instead of two cans of beans I used refried black beans."

    MY REVIEW
    chocoloco User ID: 1876593 272933
    Reviewed Sep. 11, 2017

    "My kids picked around the beans and the tomatoes... essentially leaving tacos... I may make this one again. I enjoyed the flavor but it was too close to regular tacos to justify the extra time and pans required."

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