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-style” recipe ever. This recipe has a different flavor profile than classic Italian lasagna.
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 beef taco lasagna, so can make a lot of tacos without the hassle of making them one by one.
TACO LASAGNA VARIATIONS:
- You can make a healthier version using ground chicken instead of beef and thus cutting a bit of the calories.
- 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 the 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.
- 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 on the bottom.
- Spread half of the refried beans on top of the tortillas.
- Spoon half of the meat mixture over the refried beans.
- Sprinkle 1 cup of cheese over the meat mixture.
- Repeat the 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 like Cucumber, Tomato, and Onion Salad, Creamy Caesar Salad, or Tossed Salad. Drizzle a little sour cream on top of the casserole, 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 freezing it for up to 3 months.
RECIPE TIPS:
- Buy lean ground beef. If you see too much fat on your skillet after cooking the beef, strain the fat off.
- I feel it is easier to spread the tortillas with the refried beans before placing them in the baking dish rather than having to spread the beans on the tortillas when they are already in it.
- 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 lean 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
- Cook the ground beef along with the chopped onion and green pepper in a large skillet, over medium-high heat, until no pink is left on the meat
- Add water and taco seasoning. Simmer for a couple of minutes
- 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 on the bottom.
- Spread half of the refried beans on top of the tortillas.
- Spoon half of the meat mixture over the refried beans.
- Sprinkle 1 cup of cheese over the meat mixture.
- Repeat the layers ending 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.
Nutrition
This was amazing. Easy to make and the leftovers were just as good reheated. Topped it with fresh diced tomatoes, green onion an black olives. We’re cheese lovers so may add a little more cheese next time but this is definitely going into the monthly rotation.
Love this stuff-it comes together quickly and is always a hit. I add sour cream and sliced black olives to the layers, and instead of ground beef I crumble up a package of tofu, everyone in my house loves it. Thanks for the recipe!
I love this recipe! So easy to make and delicious!
This was super easy and quick. I made the meat portion on my lunch break while working from home, then I assembled and baked later. It was a hit with the whole family and my 3 year old who eats nothing absolutely loved it! It was great with corn on the side and our favorite hot sauce and taco toppings.
Excellent!!! Added corn and sliced black olives.
Family loved this so easy to make