Description

This Taco Lasagna recipe combines the flavors of a classic taco with the comforting layers of lasagna. Ground beef is seasoned with taco spices and simmered with black beans and diced tomatoes, then layered between flour tortillas, refried beans, and Mexican cheese blend. Baked until hot and bubbly, this dish offers a delicious twist on traditional lasagna that’s perfect for family dinners.

Ingredients

Scale

Main Ingredients

1 pound lean ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can black beans, rinsed and drained (15 oz.)
1 can Mexican-style diced tomatoes, undrained (14.5 oz.)
6 8-inch flour tortillas
1 can refried beans (16 oz.)
3 cups Mexican cheese blend, divided (12 oz.)

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Instructions

Preheat Oven: Preheat your oven to 350°F to prepare for baking the lasagna layers.
Cook Beef Mixture: In a large skillet over medium heat, cook the lean ground beef, chopped green pepper, and chopped onion until the beef is no longer pink. Drain excess fat. Add 2/3 cup of water and the taco seasoning envelope to the skillet and bring the mixture to a boil. Then reduce the heat and simmer uncovered for 3-4 minutes. Stir in the rinsed black beans and undrained diced tomatoes, and continue simmering uncovered for 10 minutes to blend flavors.
Prepare Baking Dish: Grease a 13x9x2-inch baking dish. Lay 2 flour tortillas on the bottom to form the first layer.
Layer Ingredients: Spread half of the refried beans evenly over the tortillas. Next, layer half of the beef mixture on top of the beans. Sprinkle 1 cup of the Mexican cheese blend evenly over the beef. Repeat these layers with 2 more tortillas, the remaining refried beans, the remaining beef mixture, and another cup of cheese.
Top and Bake: Finish with the remaining 2 tortillas on top and sprinkle with the remaining 1 cup of cheese. Cover the baking dish with foil and bake in the preheated oven for 30 minutes or until the dish is heated through and the cheese has melted.
Rest and Serve: Remove from oven and let the lasagna stand for 5-10 minutes before cutting into portions. This resting time helps the layers set for easier serving.

Notes

For a spicier dish, add jalapeños or use a spicy taco seasoning blend.
To reduce fat, use low-fat cheese and lean ground turkey instead of beef.
Flour tortillas can be substituted with corn tortillas for a gluten-free alternative; however, confirm corn tortillas’ gluten-free status as some brands may contain trace gluten.
Leftover taco lasagna can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
When reheating, cover with foil to prevent the cheese from drying out.