Taco Lasagna Recipe
User Reviews
5
-
Prep Time
40 mins
-
Cook Time
30 mins
-
Total Time
1 hr 10 mins
-
Servings
8 slices
-
Calories
730 kcal
-
Course
Main Course
Taco Lasagna Recipe
Description
Taco Lasagna Recipe involves layering 8-inch flour or corn tortillas with a savory beef mixture, refried beans, rinsed black or pinto beans, and shredded Mexican cheese blend. The beef layer is made by cooking ground beef with diced onion, garlic, green bell pepper, diced green chiles, salsa, and taco seasoning, simmered until thickened with a cornstarch slurry. This mixture delivers a rich, mildly spicy, and well-seasoned filling.
The casserole is assembled with alternating layers of tortillas and the beef-bean-cheese mixture, topped with additional salsa and cheese before baking. This creates a cohesive, cheesy dish with the textures of soft tortillas and a thick meat sauce. Baking temperature is 350°F, with careful attention to the right sauce ratio to avoid drying. Placing the dish on the middle oven rack allows even heat circulation and browning.
This dish serves as a comforting meal, suited for family dinners or gatherings, delivering familiar taco flavors in a layered baked format.
Practical tips include using quality lean ground beef for flavor balance, draining excess grease, chopping vegetables finely or by processor to save time, and cooking to an internal temperature of 165°F to ensure safety. Covering the dish during baking is optional; if worried about the top drying out, tent with foil for part of baking then remove to brown the cheese.
Ingredients
- 12 flour tortilla 8 inch ones, or corn tortilla
- 1 can black beans rinsed and drained, or pinto beans
- 2 cans refried beans refried beans
- 3 cups Mexican cheese blend shredded
Beef Layer:
- 1 1/2 pounds ground beef
- 1 onion finely diced, small
- 6 cloves garlic minced
- 1 green bell pepper finely diced
- 1 can green chiles diced
- 3 cups salsa
- 2 tablespoons taco seasoning
- salt to taste
- black pepper to taste
Cornstarch Slurry:
- 2 tablespoons cornstarch
- 4 tablespoons water
Topping:
- 1 cup salsa
- 1 cup Mexican cheese blend shredded
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.
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
- Use lean (80/20) ground beef to control grease and enhance flavor.
- Chop vegetables finely or use a food processor to save preparation time.
- Drain excess grease from cooked beef to avoid a greasy casserole.
- Cook the lasagna to an internal temperature of 165°F for food safety.
- If concerned about the top drying, cover with foil for 20 minutes, then uncover to brown the cheese.
- Place the casserole on the middle oven rack for even cooking and browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 730 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
