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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
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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Taco Lasagna
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on July 26, 2012. Updated on April 21, 2021.
This looks like another winner! Yum. Thanks for sharing this week at One Creative Weekend!
Jamie, this will be great for school nights when I'm running back and forth with the kids in every direction, just pop it in the oven and toss a salad. I'm featuring this at tomorrow's Thursday's treasures. Thanks for sharing.
Sounds delicious and easy! You're being featured tonight at Mom On Timeout – thanks for sharing!
looks so yummy!
Ooo, that looks really good!!
Everytime I make something like this, it comes out so sloppy! Yours looks great!! Thanks for linking to Foodtastic Friday too!
My family loves Mexican and Italian food. What a great combo. Thank you so much for linking up to Tasty Thursdays last week. Hope to see you again this week!!
Nichi – The Mandatory Mooch
Thank you so much for sharing this on Marvelous Mondays, Jamie! It was nice to look at your awesome Taco Lasagna again. 🙂 We liked the one I made last week so much that I am going to make it again later this week. I may incorporate some of your ingredients this time.
Julie
Love your twist on the traditional lasagna! The taco flavours sound delicious in this dish!
Ooo! I could make a gluten-free version of this by replacing the tortilla shells with layers of rice. Must. Try. This!