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This Taco Lasagna is easy enough for a weeknight meal and is a nice change from the regular tacos or burritos.

Taco Lasagna with green salad on plate.

Taco Lasagna

If I had to choose a favorite type of ethnic food, I couldn’t do it. My husband would probably tell you his is Italian with Mexican/Latin in second. I personally love it all – as long as it doesn’t have lima beans! 😉 This Taco Lasagna is easy enough for a weeknight meal and is a nice change from the regular tacos or burritos. 

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Servings: 8 servings

Taco Lasagna

By Jamie Sherman
This Taco Lasagna is easy enough for a weeknight meal and is a nice change from the regular tacos or burritos.
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
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Ingredients 

  • 1 pound lean ground beef
  • ½ cup chopped green pepper
  • ½ cup chopped onion
  • ⅔ cup water
  • 1 envelope taco seasoning
  • 1 can black beans, rinsed and drained, 15 oz.
  • 1 can Mexican-style diced tomatoes, undrained, 14.5 oz
  • 6 8-inch flour tortillas
  • 1 can refried beans, 16 oz.
  • 3 cups Mexican cheese blend, divided, 12 oz.

Instructions 

  • Preheat oven to 350° F.
  • In a large skillet, cook beef, green pepper and onion until meat is no longer pink; drain. Add water and taco seasoning – bring to a boil. Reduce heat and simmer uncovered for 3-4 minutes. Stir in black beans and tomatoes. Simmer uncovered for 10 minutes.
  • Place 2 tortillas in a greased 13x9x2-inch baking dish. Spread half of the beans on top of the tortillas. Top with half of the beef mixture. Sprinkle with 1 cup of cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350° F. for 30 minutes or until heated through and cheese is melted. Let stand 5-10 minutes before cutting.

Notes

  • Use plain diced tomatoes if the ones with peppers are too spicy for your family.

Nutrition

Calories: 428kcal, Carbohydrates: 36g, Protein: 30g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 75mg, Sodium: 1295mg, Potassium: 567mg, Fiber: 8g, Sugar: 5g, Vitamin A: 810IU, Vitamin C: 16mg, Calcium: 382mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Originally published on July 26, 2012. Updated on April 21, 2021.

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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23 Comments

  1. Danavee says:

    PINNING!

    Reply
  2. Walking on Sunshine... says:

    Looks really good! Never thought of a Mexican lasagna! Thanks for sharing on Foodie Friends Friday! Don't forget to come back on Sunday to VOTE!

    Reply
  3. Heather Kinnaird says:

    uh – YUM!! wish it wasn't so hot – I;d make this tonight

    Reply
  4. Adelina Priddis says:

    I love this twist on two classics! This may just be dinner tonight!

    Reply
  5. Julie says:

    Your version sounds delicious! I like that you use refried beans and diced tomatoes. Yum yum

    Julie

    Reply
  6. Cornerstone Confessions says:

    Mexican anything and I'm sold. Add to that a simple casserole-type dish and I think this may soon be a favorite. I'd love to have you link this up to Titus 2 Tuesday on Cornerstone Confessions. Hope to see you there.

    Kathy

    Reply
  8. Miz Helen says:

    This looks like the kind of Mexican Food that we would really enjoy, great recipe. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  9. Diane says:

    Thanks for sharing this one Jamie! My family would love this!

    Reply
  10. Sheena @ Hot Eats and Cool Reads says:

    This sounds so good and simple!! I will have to try it!

    Reply