Taco Lasagna Recipe

5 108 141
Taco Lasagna Recipe
Taco Lasagna Recipe photo by Taste of Home
Publisher Photo

Taco Lasagna Recipe

Read Reviews
5 108 141
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 (12 ounces) 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 (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 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
    Kdorfman User ID: 7269420 265207
    Reviewed Apr. 26, 2017

    "So easy to prepare. I used 1.5 lbs of beef. Absolutely delicious. Whole family enjoyed it. Some was even taken to the girlfriends house."

    MY REVIEW
    dawnrosanne User ID: 1014810 265164
    Reviewed Apr. 25, 2017

    "Fabulous! Make it just as it it's written. It needs no changes. Everyone in my family loves this and it's a nice change from tacos!"

    MY REVIEW
    shortbreadlover User ID: 960739 264823
    Reviewed Apr. 18, 2017

    "we liked this but i left out the black beans. it was a good meal and we had lots leftover. would cut recipe in half next time"

    MY REVIEW
    Joanne User ID: 8961745 260923
    Reviewed Feb. 6, 2017

    "I use Newmans Own salsa ( far superior in taste ...be careful it has lots of varities like peach or pineapple that do not go with this.) Try medium. Not too hot and definately more flavor than tomatoes. About the sodium content by I reviewer. Try making your own . There are Lots of recipes online but basically 1 T. Each :cumin, chilli powder, onion powder, garlic powder, and a scant T

    Oregano. (1/4t. salt is optional. ) I round up the cumin just a bit and go a bit scant one the chili powder .But a mix of regular and chipolte chilli powder is good too. That will taste just like the envelope or BETTER according to reviews Plus no sodium. Also look for fat free refried beans... 85 % lean or ground turkey (needs a tad more seasoning) lowers the fat. These swaps do not chang the flavor at all. ADD in stuff include corn., jalapenos . Olives. . Once I topped it with crushed hard taco shells.
    I also cut the tortillas into 3 strips to look like" lasagna "noodles. It cuts easier too."

    MY REVIEW
    deb9962 User ID: 6353234 260467
    Reviewed Jan. 29, 2017

    "This recipe was good. I made a few changes for my family. We don't care for black beans, so I omitted them. Fast , easy & yummy"

    MY REVIEW
    Mamacheese2004 User ID: 2528734 260031
    Reviewed Jan. 21, 2017

    "This is super easy to put together, and fabulously delicious! I found this to be perfectly flavorful, especially topped with your favorite toppings like taco sauce, salsa, salsa verde, sour cream, chopped fresh cilantro, however you like to dress up your tacos. I wasn't sure what the recipe meant by Mexican Diced Tomatoes, but by the size of the can it calls for, I knew it wasn't Rotel, although it would probably be fine. I used Red Gold Petite Diced Tomatoes with Lime Juice and Cilantro, which is located with all the other kinds of canned diced tomatoes, and it worked out very well. This makes a lot, but don't worry, it reheats really well."

    MY REVIEW
    RebeccaSmKev User ID: 7835402 259267
    Reviewed Jan. 5, 2017

    "We loved this--I doubled the ground beef and added some frozen corn."

    MY REVIEW
    Kevin User ID: 9004318 258763
    Reviewed Dec. 28, 2016

    "I think this would be great with polenta slices instead of the tortillas"

    MY REVIEW
    lssuthers User ID: 8904395 257150
    Reviewed Nov. 23, 2016

    "I made this tonight. I left out the refried beans. Also.the last two top torilas so only needed 4. Didn't need as much cheese as recipe calls for. Only used 2 1/2 cups or less."

    MY REVIEW
    No_Time_To_Cook User ID: 6334849 257056
    Reviewed Nov. 20, 2016

    "Excellent... love it, and so does everybody else!"

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