
5.0 from 54 votes
Taco Lasagna Recipe
Taco Lasagna is the ultimate Mexican-themed dinner, made with juicy taco meat, flour tortillas, refried beans, veggies, and Mexican cheese.
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 8 slices
Calories: 730 kcal
Course:
Main Course
Cuisine:
American , Mexican
Ingredients
- 12 flour or corn tortillas 8 inch ones
- 1 can (15 ounces) black or pinto beans rinsed and drained
- 2 cans (16 ounces) refried beans refried beans
- 3 cups shredded Mexican cheese blend
Beef Layer:
- 1 1/2 pounds ground beef
- 1 small onion finely diced
- 6 cloves garlic minced
- 1 green bell pepper finely diced
- 1 can (7 ounces) diced green chiles
- 3 cups salsa
- 2 tablespoons taco seasoning
- salt and pepper to taste
Cornstarch Slurry:
- 2 tablespoons cornstarch
- 4 tablespoons water
Topping:
- 1 cup salsa
- 1 cup shredded Mexican cheese blend
Instructions
- Preheat the oven to 350 degrees F and place a baking rack in the middle of the oven.
- Lightly grease a 9x13-inch deep casserole dish with cooking spray and set it aside.
Cup of Yum
Beef Layer:
- Place a large skillet or cast iron pan on the stove over medium-high heat. Once the skillet is hot, add two tablespoons of oil to it.
- Next, add the beef to the skillet and cook unmoved for 1 minute so it gets a nice sear. After that, use a wooden spoon to break the meat. Cook, stirring, for about 5 minutes or until no longer pink. Drain the grease from the pan, leaving only about two tablespoons.
- Add diced onion, diced bell pepper, minced garlic, diced green chiles, 3 cups of salsa, and taco seasoning. Season with salt and pepper to taste.
- Stir and bring to a simmer. Simmer for about two minutes. Reduce heat to low and cook for 5-7 minutes.
Cornstarch Slurry:
- Mix cornstarch with water until dissolved, then add to the beef mixture. Stir and cook for 2-3 minutes until the mixture thickens. Make sure you stir to avoid the beef from sticking to the bottom of the pan.
- Remove the skillet from the heat and set it aside.
Assembling the lasagna:
- Add two tortillas to the prepared pan. Cut one tortilla into quarters and add each quarter to the corners of the pan to cover any empty spaces there. Cut one tortilla in half and add each half to each side of the pan, with the straight side touching the pan and covering the empty space.
- Add half of the refried beans and carefully spread them on top of the tortillas, trying to avoid moving them.
- Add half of the beef mixture and spread it evenly.
- Add half of the black or pinto beans on top of the beef mixture.
- Top with 1 1/2 cups of shredded Mexican blend cheese.
- Repeat with another layer of tortillas, the remaining refried beans, the remaining beef mixture, the remaining black or pinto beans, and 1 1/2 cups of cheese.
- Top with another layer of tortillas, spread 1 cup of salsa, and sprinkle 1 cup of shredded Mexican blend cheese.
Bake:
- Bake in the preheated oven for 30 minutes. Broil for 2-3 minutes or until the cheese is golden brown and bubbly.
- Remove the lasagna from the oven and place it on a cooling rack. Let it cool for 30-40 minutes before slicing and serving.
- Garnish with freshly chopped cilantro and a dollop of sour cream.
Notes
- There are many opinions about whether to cover lasagna when baking it. I am on the side of those who do not cover their lasagnas. The lasagna will not dry out if you have the right amount of sauce, cheese, and other juicy ingredients. It is also a good idea to put it on the middle rack so the heat can circulate well. However, if you are worried about your lasagna top overcooking, cover it with aluminum foil for about 20 minutes. But remove it and let it cook without the foil for the last 10 minutes so it gets cooked and the cheese browns.
- Use quality ground beef. This will make the dish more flavorful.
- The inner temperature of this taco lasagna should be 165 degrees F on an instant-read thermometer when it is finished.
- Be sure to get lean ground beef, like 80/20, so it does not have too much grease.
- To save time, you can chop your veggies in a food processor or high-speed blender.
- Drain the grease before using the ground beef, and always remember to use a cornstarch slurry.
Nutrition Information
Calories
730kcal
(37%)
Carbohydrates
54g
(18%)
Protein
53g
(106%)
Fat
55g
(85%)
Saturated Fat
27g
(135%)
Cholesterol
172mg
(57%)
Sodium
2664mg
(111%)
Potassium
1058mg
(30%)
Fiber
9g
(36%)
Sugar
12g
(24%)
Vitamin A
1630IU
(33%)
Vitamin C
20.9mg
(23%)
Calcium
948mg
(95%)
Iron
6.3mg
(35%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 730
% Daily Value*
Calories | 730kcal | 37% |
Carbohydrates | 54g | 18% |
Protein | 53g | 106% |
Fat | 55g | 85% |
Saturated Fat | 27g | 135% |
Cholesterol | 172mg | 57% |
Sodium | 2664mg | 111% |
Potassium | 1058mg | 23% |
Fiber | 9g | 36% |
Sugar | 12g | 24% |
Vitamin A | 1630IU | 33% |
Vitamin C | 20.9mg | 23% |
Calcium | 948mg | 95% |
Iron | 6.3mg | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.