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Taco Lasagna Recipe
5 from 54 votes

Taco Lasagna Recipe

Taco Lasagna uses layers of flour or corn tortillas, seasoned ground beef with vegetables and salsa, refried beans, black or pinto beans, and plenty of Mexican cheese blend. The layers are assembled in a casserole dish and baked to meld the spicy, savory flavors into a hearty layered casserole that combines elements of tacos and traditional lasagna.

Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 8 slices
Calories: 730 kcal
Course: Main Course
Cuisine: American, Mexican

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

    Cup of Yum
  1. Preheat the oven to 350 degrees F and place a baking rack in the middle of the oven.
  2. Lightly grease a 9x13-inch deep casserole dish with cooking spray and set it aside.
Beef Layer:
  1. 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.
  2. 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.
  3. 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.
  4. Stir and bring to a simmer. Simmer for about two minutes. Reduce heat to low and cook for 5-7 minutes.
Cornstarch Slurry:
  1. 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.
  2. Remove the skillet from the heat and set it aside.
Assembling the lasagna:
  1. 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.
  2. Add half of the refried beans and carefully spread them on top of the tortillas, trying to avoid moving them.
  3. Add half of the beef mixture and spread it evenly.
  4. Add half of the black or pinto beans on top of the beef mixture.
  5. Top with 1 1/2 cups of shredded Mexican blend cheese.
  6. 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.
  7. Top with another layer of tortillas, spread 1 cup of salsa, and sprinkle 1 cup of shredded Mexican blend cheese.
Bake:
  1. Bake in the preheated oven for 30 minutes. Broil for 2-3 minutes or until the cheese is golden brown and bubbly.
  2. Remove the lasagna from the oven and place it on a cooling rack. Let it cool for 30-40 minutes before slicing and serving.
  3. 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

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%)

Nutrition Facts

Serving: 8 slices

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.