Prep Time: 40 mins | Cook Time: 30 mins | Total Time: 1 hr 10 mins | Servings: 8 slices
This filling taco lasagna is filled with layers of tortillas, taco meat, and loads of cheese! It’s an easy meal perfect for the whole family. I’m pretty sure you’ll go crazy with the amazing combination of Mexican-inspired ingredients that are layered and baked to perfection!
Ingredients
2 cans (16 oz.) refried beans (refried beans)
12 (8-inch) flour or corn tortillas
3 c. shredded Mexican cheese blend
1 can (15 oz.) black or pinto beans (rinsed and drained)
Beef Layer:
1 small onion (finely diced)
6 cloves garlic (minced)
1 1/2 lbs ground beef
1 can (7 oz.) diced green chiles
1 green bell pepper (finely diced)
Salt and pepper to taste
3 c. salsa
2 tbsp taco seasoning
Cornstarch Slurry:
4 tbsp water
2 tbsp cornstarch
Topping:
1 c. shredded Mexican cheese blend
1 c. salsa
How to make Taco Lasagna
Step 1: Prepare the oven. Preheat it to 350 degrees F. Position the baking rack in the centre of the oven.
Step 2: Using cooking spray, lightly grease a 9 x 13-inch casserole dish. Set aside.
Beef Layer:
Step 3: Heat a large skillet over medium-high heat. Drizzle 2 tbsp oil into the hot skillet. Add the beef and cook for a minute, undisturbed. After a minute, break the meat using a wooden spoon, stirring for about 5 minutes or until brown. When done, drain the excess grease, making sure to leave around 2 tbsp of fat in the skillet.
Step 4: To the skillet, add the diced onion along with the diced bell pepper, minced garlic, diced green chiles, 3 cups of salsa, and taco seasoning. To taste, season with salt and pepper. Bring the mixture to a simmer for approximately 2 minutes.
Step 5: 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 lumps are gone. Stir this into the beef mixture and cook for another 2 to 3 minutes until the mixture has thickened. To prevent the beef from sticking to the bottom of the pan, make sure to keep stirring.
Step 7: Take the skillet off the heat when done and set aside.
To assemble the lasagna:
Step 8: To the prepared pan, add two tortillas. Divide 1 tortilla into quarters, then add each piece to the corners of the pan, covering the empty spaces. Cut another tortilla in half, adding each half to the sides of the pan, straight side touching the pan to cover the space.
Step 9: Carefully spread half of the refried beans over the tortillas followed by a layer of the beef mixture.
Step 10: Over the beef mixture, add the other half of the black or pinto beans, then top with a half cup of the shredded Mexican blend cheese.
Step 11: Do another layer of tortillas, the rest of the refried beans, beef mixture, black or pinto beans, then 1 1/2 cups cheese.
Step 12: For the final layers, add one more layer of tortillas. On top, spread a cup of salsa, then sprinkle with a cup of shredded Mexican blend cheese.
To Bake:
Step 13: Place the taco lasagna 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 golden brown and bubbly.
Step 14: When done, take the taco lasagna from the oven and onto a cooling rack. Allow it to cool for about 30 to 40 minutes.
Step 15: Slice and garnish with some freshly chopped cilantro. Serve with a dollop of ice cream on top. 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
- 2 cans (16 oz.) refried beans (refried beans)
- 12 (8-inch) flour or corn tortillas
- 3 c. shredded Mexican cheese blend
- 1 can (15 oz.) black or pinto beans (rinsed and drained)
- Beef Layer:
- 1 small onion (finely diced)
- 6 cloves garlic (minced)
- 1 1/2 lbs ground beef
- 1 can (7 oz.) diced green chiles
- 1 green bell pepper (finely diced)
- Salt and pepper to taste
- 3 c. salsa
- 2 tbsp taco seasoning
- Cornstarch Slurry:
- 4 tbsp water
- 2 tbsp cornstarch
- Topping:
- 1 c. shredded Mexican cheese blend
- 1 c. salsa
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Position the baking rack in the centre of the oven.
Step 2: Using cooking spray, lightly grease a 9 x 13-inch casserole dish. Set aside.
Beef Layer:
Step 3: Heat a large skillet over medium-high heat. Drizzle 2 tbsp oil into the hot skillet. Add the beef and cook for a minute, undisturbed. After a minute, break the meat using a wooden spoon, stirring for about 5 minutes or until brown. When done, drain the excess grease, making sure to leave around 2 tbsp of fat in the skillet.
Step 4: To the skillet, add the diced onion along with the diced bell pepper, minced garlic, diced green chiles, 3 cups of salsa, and taco seasoning. To taste, season with salt and pepper. Bring the mixture to a simmer for approximately 2 minutes.
Step 5: 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 lumps are gone. Stir this into the beef mixture and cook for another 2 to 3 minutes until the mixture has thickened. To prevent the beef from sticking to the bottom of the pan, make sure to keep stirring.
Step 7: Take the skillet off the heat when done and set aside.
To assemble the lasagna:
Step 8: To the prepared pan, add two tortillas. Divide 1 tortilla into quarters, then add each piece to the corners of the pan, covering the empty spaces. Cut another tortilla in half, adding each half to the sides of the pan, straight side touching the pan to cover the space.
Step 9: Carefully spread half of the refried beans over the tortillas followed by a layer of the beef mixture.
Step 10: Over the beef mixture, add the other half of the black or pinto beans, then top with a half cup of the shredded Mexican blend cheese.
Step 11: Do another layer of tortillas, the rest of the refried beans, beef mixture, black or pinto beans, then 1 1/2 cups cheese.
Step 12: For the final layers, add one more layer of tortillas. On top, spread a cup of salsa, then sprinkle with a cup of shredded Mexican blend cheese.
To Bake:
Step 13: Place the taco lasagna 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 golden brown and bubbly.
Step 14: When done, take the taco lasagna from the oven and onto a cooling rack. Allow it to cool for about 30 to 40 minutes.
Step 15: Slice and garnish with some freshly chopped cilantro. Serve with a dollop of ice cream on top. Enjoy!
