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Taco Lasagna

A delicious fusion dish that combines the flavors of Mexican tacos with the layered structure of Italian lasagna. Perfect for family dinners and guaranteed to please everyone at the table!  
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main-course
Cuisine: Mexican-American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds lean ground beef
  • 1 cup green bell pepper diced
  • 1 cup onion diced
  • ¼ cup taco seasoning
  • 2/3 cup water
  • 1 15 ounce can black beans, drained and rinsed
  • 1/8 cup chopped cilantro
  • 1 1/2 cups thick salsa
  • 9 Taco size tortillas
  • 1 14.5 ounce can refried beans
  • 3 cups Shredded Colby jack cheese

Method
 

  1. Prepare Oven and Baking Dish
  2. Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 baking dish with non-stick cooking spray to prevent sticking and make cleanup easier.
  3. Cook the Meat Mixture
  4. Heat a large skillet on medium-high heat and add the ground beef, green peppers, and onion. Cook until the beef is browned and the vegetables are softened. Drain any excess fat from the pan to keep the dish from becoming greasy.
  5. Season the Mixture
  6. Add the taco seasoning and water to the skillet and let it simmer for 1-2 minutes on low heat. This allows the flavors to develop and the seasoning to coat the meat evenly.
  7. Combine Ingredients
  8. Add the salsa, black beans, and cilantro to the skillet and mix until all ingredients are well combined. Remove the skillet from the heat once everything is incorporated.
  9. Start Layering
  10. Place two tortillas into the bottom of the baking dish. Cut one tortilla in half to fill the extra space and fully cover the bottom of the dish, creating the base of your lasagna.
  11. Add First Layer of Beans and Meat
  12. Spread 1/3 of the refried beans on top of the tortillas, followed by 1/3 of the taco meat mixture. Add a thin layer of shredded cheese on top.
  13. Create Second Layer
  14. Add two more tortillas on top of the cheese, followed by another 1/3 of the refried beans, 1/3 of the meat mixture, and another layer of shredded cheese.
  15. Complete Final Layer
  16. Repeat one more time with the remaining tortillas, refried beans, and meat mixture. Finish with the remaining two tortillas on top and sprinkle with the remaining shredded cheese.
  17. Bake the Lasagna
  18. Cover the baking dish with aluminum foil and bake for 30 minutes or until hot and bubbly. Remove the foil during the last 5 minutes of baking to allow the cheese to brown slightly.
  19. Serve with Toppings
  20. Remove from oven and let stand for 5 minutes. Add your favorite toppings like diced tomatoes, sliced olives, jalapeños, avocados, or sour cream before serving.

Notes

  • For easier spreading of the refried beans, you can warm them slightly in the microwave for about 30 seconds. This makes them more spreadable.
  • To make this dish ahead of time, assemble everything but don't bake it. Cover and refrigerate for up to 24 hours, then bake as directed, adding 10-15 minutes to the baking time.
  • For a spicier version, add diced jalapeños to the meat mixture or use a spicy salsa.
  • Leftovers can be stored in the refrigerator for up to 3-4 days and reheated in the microwave.