Taco Lasagna

Why Make This Recipe

Taco Lasagna is a fun twist on traditional lasagna that combines the bold flavors of tacos with the comforting layers of pasta. It’s easy to prepare, making it perfect for busy weeknights or casual gatherings. This dish pleases both taco lovers and lasagna fans alike, offering a hearty meal that is both satisfying and delicious.

How to Make Taco Lasagna

Ingredients:

• 1 pound ground beef
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 2/3 cup water
• 1 envelope taco seasoning
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
• 6 flour tortillas (8 inches)
• 1 can (16 ounces) refried beans
• 3 cups shredded Mexican cheese blend

Directions:

1. In a large skillet, cook the ground beef, green pepper, and onion over medium heat until the meat is no longer pink. Make sure to drain any excess fat.
2. Add the water and taco seasoning to the skillet. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 2 minutes.
3. Stir in the black beans and Mexican diced tomatoes. Continue simmering uncovered for 10 minutes to let the flavors mix.
4. Preheat your oven to 350 degrees F.
5. In a greased 13×9 inch baking dish, place 2 tortillas. Spread half of the refried beans over the tortillas, followed by half of the beef mixture. Sprinkle with 1 cup of shredded cheese.
6. Repeat the layers. Top off with the remaining tortillas and cheese.
7. Cover the baking dish and bake in the preheated oven for 25 to 30 minutes, or until it is heated through and the cheese is melted.

How to Serve Taco Lasagna

Taco Lasagna is best served warm, straight from the oven. You can garnish each serving with fresh toppings like chopped cilantro, sour cream, or avocado slices for added flavor. Pair it with a simple green salad or some tortilla chips for a complete meal.

How to Store Taco Lasagna

After enjoying your Taco Lasagna, store any leftovers in an airtight container in the refrigerator. It will keep for about 3 to 4 days. Make sure to reheat it thoroughly before serving again. You can also freeze the lasagna for up to 3 months. Just cover it well and thaw it in the fridge before reheating.

Tips to Make Taco Lasagna

• Use a combination of cheeses for a rich flavor. Adding Monterey Jack or pepper jack can give it an extra kick.
• If you prefer a vegetarian option, substitute the ground beef with a mix of your favorite vegetables, such as zucchini or mushrooms.
• To save time, you can prepare the beef mixture ahead of time and store it in the fridge until you are ready to assemble the lasagna.

Variation

You can customize your Taco Lasagna by changing the toppings. Consider adding sliced jalapeños for heat or corn for sweetness. You can also swap out the black beans for pinto beans if you prefer. Adding layers of sliced black olives or green onions can bring in different flavors as well.

FAQs

1. Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas if you prefer. Just note that they might break apart more easily, so handle them gently.

2. How can I make this recipe spicier?
To add some heat, use spicy taco seasoning, jalapeños, or even a sprinkle of chili powder in the meat mixture.

3. Can I make this dish ahead of time?
Absolutely! You can assemble the Taco Lasagna a day in advance and store it in the refrigerator until you’re ready to bake it. Just increase the baking time slightly if baking from cold.

Taco Lasagna

Taco Lasagna is a delightful dish that combines the flavors of tacos with the comfort of lasagna, perfect for busy weeknights or gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 500

Ingredients Method Notes

Ingredients

  

Meat and Vegetables

• 1 pound ground beef Can substitute with a mix of favorite vegetables for a vegetarian option.
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion

Liquids and Seasonings

• 2/3 cup water
• 1 envelope taco seasoning Spicy taco seasoning can be used for more heat.

Canned Ingredients

• 1 can black beans, rinsed and drained (15 ounces) Can substitute with pinto beans.
• 1 can Mexican diced tomatoes, undrained (14-1/2 ounces)
• 1 can refried beans (16 ounces)

Lasagna Components

• 6 pieces flour tortillas (8 inches) Corn tortillas can be substituted.
• 3 cups shredded Mexican cheese blend Other cheese types like Monterey Jack can be added.

Method

 

Cooking the Beef Mixture

1. In a large skillet, cook the ground beef, green pepper, and onion over medium heat until the meat is no longer pink. Drain any excess fat.
2. Add the water and taco seasoning to the skillet. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for about 2 minutes.
3. Stir in the black beans and Mexican diced tomatoes. Continue simmering uncovered for 10 minutes to let the flavors combine.

Assembling the Lasagna

1. Preheat your oven to 350 degrees F.
2. In a greased 13x9 inch baking dish, place 2 tortillas. Spread half of the refried beans over the tortillas, followed by half of the beef mixture. Sprinkle with 1 cup of shredded cheese.
3. Repeat the layers: tortillas, refried beans, beef mixture, and 1 cup of cheese.
4. Top off with the remaining tortillas and cheese.

Baking

1. Cover the baking dish and bake in the preheated oven for 25 to 30 minutes, or until heated through and cheese is melted.

Notes

Taco Lasagna is best served warm with optional garnishes such as chopped cilantro, sour cream, or avocado slices. It can be stored in the refrigerator for 3 to 4 days or frozen for up to 3 months.