Taco Lasagna (with Make Ahead Instructions)

Name: Taco Lasagna (with Make Ahead Instructions)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 15 serving
Ingredients: 2 pounds lean ground beef; 1 poblano pepper; 1/2 cup chopped onion; 1 cup water; 2 envelope taco seasoning; 15 ounces black beans; 29 ounces Mexican diced tomatoes; 9 flour tortillas; 16 ounces refried beans; 4 cups shredded Mexican cheese blend; salt and black pepper

User Reviews

4.7

489 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
15
Calories
316 kcal
Course
Main Course
Cuisine
Mexican

Taco Lasagna (with Make Ahead Instructions)

Joshua Guerrero

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Perfect for busy weeknights or cozy family dinners, this taco lasagna recipe combines the heartiness of taco meat with the comfort of lasagna, all layered in flour tortillas.

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Ingredients

Servings

2 pounds lean ground beef
1 poblano pepper (seeded and diced)
1/2 cup chopped onion
1 cup water
2 envelope taco seasoning
15 ounces black beans rinsed and drained (1 can)
29 ounces Mexican diced tomatoes undrained (2 cans, 14.5 ounces each) (Rotel Mexican)
9 flour tortillas (8 inches)
16 ounces refried beans (1 can)
4 cups shredded Mexican cheese blend or cheddar cheese
salt and black pepper to taste

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Instructions

Preheat the oven to 350ºF. Spray a 9×13-inch baking dish with cooking spray.
In a large skillet, cook the beef, pepper and onion over medium-high heat until meat is no longer pink. Drain off any fat. 2 pounds lean ground beef, 1 poblano pepper, 1/2 cup chopped onion
Add water and taco seasoning packets. Bring to a boil. Reduce heat and then simmer the sauce, uncovered, for 2 minutes. Stir in black beans and tomatoes (with juice). Simmer, uncovered, for 10 minutes. 1 cup water, 2 envelope taco seasoning, 15 ounces black beans, 29 ounces Mexican diced tomatoes
Place 2 tortillas in the bottom of the prepared pan. Break a third tortilla and piece it together in any holes to make as much of a complete layer of tortillas as possible. 9 flour tortillas
Spread with half of the refried beans and half of the beef mixture. Sprinkle with 1 cup cheese. 16 ounces refried beans, 4 cups shredded Mexican cheese blend
Repeat layers (3 tortillas, remaining beans, remaining beef, 1 cup of cheese). Top with remaining tortillas and 2 cups cheese.
Cover with foil and bake for 25-30 minutes or until heated through and cheese is melted. If you make this in advance and the meat mixture is cold, the lasagna may take an additional 15-20 minutes to bake.
Serve with fresh cilantro, sour cream, sliced avocado and fresh pico de gallo. Season with salt and pepper.

Notes

Store leftovers in an airtight container at room temperature for up to 4 days.
The calories shown are based on the casserole being cut into 15 pieces, with 1 serving being 1 slice of lasagna. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition Information

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Calories 316kcal (16%) Carbohydrates 23g (8%) Protein 26g (52%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.2g Cholesterol 66mg (22%) Sodium 545mg (23%) Potassium 482mg (14%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 330IU (7%) Vitamin C 12mg (13%) Calcium 266mg (27%) Iron 4mg (22%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 316 kcal

% Daily Value*

Calories	316kcal	16%
Carbohydrates	23g	8%
Protein	26g	52%
Fat	13g	20%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.2g	10%
Cholesterol	66mg	22%
Sodium	545mg	23%
Potassium	482mg	10%
Fiber	5g	20%
Sugar	4g	8%
Vitamin A	330IU	7%
Vitamin C	12mg	13%
Calcium	266mg	27%
Iron	4mg	22%