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Taco Lasagna

Taco Lasagna
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Tired of messy taco nights? This genius mash-up of tacos and lasagna solves everything. Layers of seasoned ground beef, creamy refried beans, and melted cheese are stacked into a perfect, sliceable casserole. It’s the ultimate comfort food—all the flavors you love, no spills.

Ingredients

Scale
  • 2 lbs ground beef
  • 1 small green bell pepper, diced
  • 1 small onion, diced
  • ⅔ cup water
  • ¼ cup taco seasoning
  • 15 oz can black beans, drained and rinsed
  • 14.5 oz can diced tomatoes with green chilies, undrained
  • 8 taco-size tortillas
  • 14.5 oz can refried beans
  • 3 cups shredded Mexican blend cheese

Toppings: shredded lettuce, diced tomatoes, sliced jalapenos, sour cream

Instructions

  1. Prep: Preheat oven to 350°F. Lightly spray a 9×13 casserole dish with nonstick spray.
  2. Brown the Meat: In a large skillet over medium-high heat, cook the ground beef, diced bell pepper, and onion until the meat is no longer pink. Drain any excess grease.
  3. Make the Filling: Add the water, taco seasoning, black beans, and diced tomatoes with green chilies to the skillet. Bring to a boil, then reduce heat to a simmer. Cook for about 10 minutes, or until the liquid has mostly evaporated and the filling is thick.
  4. Build the Layers: Place two tortillas on the bottom of the prepared dish. Spread one-third of the refried beans over the tortillas. Top with one-third of the meat mixture and a light sprinkle of cheese.
  5. Repeat: Repeat the layering process two more times, ending with the remaining tortillas on top.
  6. Bake: Sprinkle the last of the cheese over the top layer of tortillas. Cover the dish loosely with foil. Bake for 25-30 minutes, until hot and bubbly. For a golden top, remove the foil for the last 5-10 minutes.

Notes

  • Serving: Let the lasagna rest for 10 minutes before slicing. This helps the layers set so it holds its shape. Serve with your favorite toppings like sour cream, lettuce, and tomatoes.
  • Pro Tip: For a smoother melt, shred your own block of cheese instead of using pre-shredded.
  • Substitutions: Swap ground beef for ground turkey or chicken. For a vegetarian option, use a plant-based ground meat substitute or double up on the beans. Use corn tortillas for a gluten-free version.
  • Storage: Store leftovers in an airtight container in the fridge for 3-4 days. This lasagna also freezes well! Once cooled, wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Find it online: https://new.projuktigeek.com/taco-lasagna/

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