4.7 from 489 votes
Taco Lasagna (with Make Ahead Instructions)
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 15
Calories: 316 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.