Prep Time: 40 mins | Cook Time: 30 mins | Total Time: 1 hr 10 mins | Servings: 8 slices
Enjoy blends of Mexican-inspired ingredients with this easy-to-make Taco Lasagna. It has layers of tortillas, taco meat, and loads of cheese that you will surely love! And a bonus, this taco lasagna freezes well.
Ingredients
12 flour or corn tortillas (8” ones)
1 can (15 oz.) black or pinto beans (rinsed and drained)
2 cans (16 oz.) refried beans (refried beans)
3 c. shredded Mexican cheese blend
Beef Layer:
1 1/2 lbs ground beef
1 small onion (finely diced)
6 cloves garlic (minced)
1 green bell pepper (finely diced)
1 can (7 oz.) diced green chiles
3 c. salsa
2 tbsp taco seasoning
Salt and pepper to taste
Cornstarch Slurry:
2 tbsp cornstarch
4 tbsp water
Topping:
1 c. salsa
1 c. shredded Mexican cheese blend
How to make Taco Lasagna
Step 1: Prepare the oven. Preheat it to 350 degrees F. In the oven, position the baking rack.
Step 2: Using cooking spray, lightly grease a 9 x 13-inch deep casserole dish and set it aside.
Beef Layer:
Step 3: Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tbsp of oil once the skillet is hot. Add the beef and cook for a minute, undisturbed until nicely seared. Then, break the beef using a wooden spoon.
Step 4: Continue to cook for approximately 5 minutes, stirring until the meat is no longer pink. When done, drain the grease, leaving just around 2 tbsp in the pan.
Step 5: To the pan, add the diced onion along with diced bell pepper, minced garlic, diced green chiles, 3 cups of salsa, and taco seasoning. To taste, season with salt and pepper. Give this a stir and simmer for about 2 minutes. Adjust the heat to low and continue to cook for an additional 5 to 7 minutes.
Cornstarch Slurry:
Step 6: Whisk the cornstarch with water until the cornstarch is completely dissolved. Stir this into the beef mixture and cook for about 2 to 3 minutes until the mixture has thickened. When done, remove it from the skillet and keep this aside.
Assembling the lasagna:
Step 7: To the prepared pan, add 2 tortillas. Into quarters, cut 1 tortilla. Then, to the corners of the pan, add each quarter to cover the empty spaces. In half, cut the other tortilla. And to each side of the pan, add the halves, making sure the straight side is touching the pan and covering the space.
Step 8: On the tortillas, add and carefully spread half of the refried beans. Make sure to avoid moving the tortillas. Over the beans, add evenly spread half of the beef mixture followed by half of the black or pinto beans. Then, top with 1 1/2 cups of shredded Mexican blend cheese. Do the same with another layer of tortillas.
Step 9: Over the cheese, add another layer of tortillas, spread a cup of salsa over it, then sprinkle a cup of shredded Mexican blend cheese.
Bake:
Step 10: Place in the preheated oven and bake for about 30 minutes. Set the oven to broil for approximately 2 to 3 minutes or until the cheese is bubbly and golden brown.
Step 11: When done, remove the lasagna from the oven and transfer it to a cooling rack. Allow it to cool for at least 30 to 40 minutes. Then, slice and serve garnished with some freshly chopped cilantro and a dollop of sour cream. Enjoy!
Nutrition Facts:
Calories: 730kcal | Carbohydrates: 54g | Protein: 53g | Fat: 55g | Saturated Fat: 27g | Cholesterol: 172mg | Sodium: 2664mg | Potassium: 1058mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1630IU | Vitamin C: 20.9mg | Calcium: 948mg | Iron: 6.3mg
Ingredients
- 12 flour or corn tortillas (8” ones)
- 1 can (15 oz.) black or pinto beans (rinsed and drained)
- 2 cans (16 oz.) refried beans (refried beans)
- 3 c. shredded Mexican cheese blend
- Beef Layer:
- 1 1/2 lbs ground beef
- 1 small onion (finely diced)
- 6 cloves garlic (minced)
- 1 green bell pepper (finely diced)
- 1 can (7 oz.) diced green chiles
- 3 c. salsa
- 2 tbsp taco seasoning
- Salt and pepper to taste
- Cornstarch Slurry:
- 2 tbsp cornstarch
- 4 tbsp water
- Topping:
- 1 c. salsa
- 1 c. shredded Mexican cheese blend
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. In the oven, position the baking rack.
Step 2: Using cooking spray, lightly grease a 9 x 13-inch deep casserole dish and set it aside.
Beef Layer:
Step 3: Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tbsp of oil once the skillet is hot. Add the beef and cook for a minute, undisturbed until nicely seared. Then, break the beef using a wooden spoon.
Step 4: Continue to cook for approximately 5 minutes, stirring until the meat is no longer pink. When done, drain the grease, leaving just around 2 tbsp in the pan.
Step 5: To the pan, add the diced onion along with diced bell pepper, minced garlic, diced green chiles, 3 cups of salsa, and taco seasoning. To taste, season with salt and pepper. Give this a stir and simmer for about 2 minutes. Adjust the heat to low and continue to cook for an additional 5 to 7 minutes.
Cornstarch Slurry:
Step 6: Whisk the cornstarch with water until the cornstarch is completely dissolved. Stir this into the beef mixture and cook for about 2 to 3 minutes until the mixture has thickened. When done, remove it from the skillet and keep this aside.
Assembling the lasagna:
Step 7: To the prepared pan, add 2 tortillas. Into quarters, cut 1 tortilla. Then, to the corners of the pan, add each quarter to cover the empty spaces. In half, cut the other tortilla. And to each side of the pan, add the halves, making sure the straight side is touching the pan and covering the space.
Step 8: On the tortillas, add and carefully spread half of the refried beans. Make sure to avoid moving the tortillas. Over the beans, add evenly spread half of the beef mixture followed by half of the black or pinto beans. Then, top with 1 1/2 cups of shredded Mexican blend cheese. Do the same with another layer of tortillas.
Step 9: Over the cheese, add another layer of tortillas, spread a cup of salsa over it, then sprinkle a cup of shredded Mexican blend cheese.
Bake:
Step 10: Place in the preheated oven and bake for about 30 minutes. Set the oven to broil for approximately 2 to 3 minutes or until the cheese is bubbly and golden brown.
Step 11: When done, remove the lasagna from the oven and transfer it to a cooling rack. Allow it to cool for at least 30 to 40 minutes. Then, slice and serve garnished with some freshly chopped cilantro and a dollop of sour cream. Enjoy!
