What do you do when you crave Italian and Mexican food at the same time, and you can’t decide which one to cook? You make them both! Seriously, this Mexican casserole with tortillas instead of pasta sheets is the easiest “lasagna” recipe ever.
This layered taco casserole has it all. Ground beef, onions, bell peppers, tomatoes, black beans, refried beans, tortillas, and cheese.
It’s literally a taco but not just a taco, it’s a taco in the form of lasagna.
It’s like making a lot of tacos but without the hassle of making them one by one. Please read along and look at the beef taco lasagna as your next dinner option.
TACO LASAGNA VARIATIONS:
- You can make a healthier version using ground chicken instead of beef and thus cutting a bit of the calorie.
- If you want to make it a bit spicier, use green tomatillo salsa with jalapenos instead of the Mexican diced tomatoes.
- To make it creamier, add a layer of sour cream between the refried beans and the meat mixture.
- Want a bit more veggies? Add corn and small diced green beans to the meat mixture.
- Adding sliced black is another great touch.
- Using shredded chicken is another great idea, and if you don’t have black beans, use white or red beans instead.
HOW TO MAKE TACO LASAGNA?
- In a large skillet over medium-high heat, cook ground beef along with the chopped onion and green pepper until no pink is left on the meat. Add water and taco seasoning. Simmer for a couple of minutes.
- Next, mix in the drained black beans and the undrained Mexican tomatoes. Simmer for 10 minutes
- Preheat the oven to 350F. Grease a 9 x 13-inch baking dish and place two tortillas at the bottom.
- Spread half of the refried beans on top of the tortillas.
- Spoon half of the meat mixture on top
- Sprinkle 1 cup of cheese on top of the meat mixture
- Repeat layers and finish with a layer of tortillas and the last cup of cheese. Bake for 25-30 minutes or until the cheese is melted and bubbly. Top with your favorite toppings and serve.
WHAT TO SERVE WITH TACO LASAGNA?
Honestly, the only thing this dish needs is probably a side salad; Healthier Waldorf Salad, Creamy Caesar Salad Dressing, Tossed Salad. But if you add chopped lettuce and tomatoes on top, you’re set. Drizzle a little sour cream on top, and this is a complete meal.
CAN YOU FREEZE ALREADY COOKED LASAGNA?
Yes, you can. Just make sure that it is completely cooled off before wrapping it in plastic wrap and aluminum foil and freeze for up to 3 months.
RECIPE TIPS:
- Buy low-fat ground beef. If you see too much fat on your skillet after cooking the beef, just strain the fat off.
- I feel it is easier to spread the tortillas with the refried beans before adding them to the baking dish rather than having to spread the beans on the tortillas when they are already in.
- Simmer the meat sauce until most of the liquid has evaporated so you don’t end up with soggy lasagna.
OTHER RECIPES YOU MIGHT ENJOY
Taco Lasagna
Ingredients
- 1 pound ground beef
- ½ cup chopped green pepper
- ½ cup chopped onion
- ⅔ cup water
- 1 envelope taco seasoning
- 1 can (15 oz) black beans. rinsed and drained
- 1 can (12 oz) Mexican diced tomatoes, undrained
- 6 -8 inch flour tortillas
- 1 can (16 oz) refried beans
- 3 cups shredded Mexican cheese blend
Instructions
- In a large skillet over medium-high heat, cook ground beef along with the chopped onion and green pepper until no pink is left on the meat
- Add water and taco seasoning. Simmer for a couple of minutes
- Next, mix in the drained black beans and the undrained Mexican tomatoes. Simmer for 10 minutes
- Preheat the oven to 350F. Grease a 9 x 13-inch baking dish and place two tortillas at the bottom.
- Spread half of the refried beans on top of the tortillas
- Spoon half of the meat mixture on top
- Sprinkle 1 cup of cheese on top of the meat mixture
- Repeat layers and finish with a layer of tortillas and the last cup of cheese. Bake for 25-30 minutes or until the cheese is melted and bubbly. Top with your favorite toppings and serve.
Family loved this so easy to make