Taco Casserole (Mexican Lasagna)

READY IN: 55mins
Recipe by Random Rachel

Delicious tex mex flavors without the mess of making burritos, tacos, or cooking lasagna noodles. It is also very hearty - one recipe lasts for three meals with my family of three. I can't eat a lot of tomatoes so I don't add many to the recipe - you could certainly use a second jar of salsa if you like. If you don't have the cooking creme you can substitute 1 pack of cream cheese, softened, with 1/4 cup salsa and 1 tsp cumin mixed well. I make my own taco seasoning using cumin, garlic, salt, and pepper.

Top Review by cancerpink

Thanks, Rachel!

Easy to prepare! So yummy! Thumbs up from everyone! I fixed a salad with the ingredients I would normally use to put on tacos and served with it. It was a huge hit! I prepared this in 2 casserole dishes and shared with a friend. She and her children loved it!

I added extra salsa and used cream cheese instead of the cooking creme. The cooking creme was such a crazy, expensive price! I loved all the different layers of ingredients! It really had amazing flavors. I will be making this often in our rotation of evening meals. It will make a great pot luck dinner for church or other functions!

Ingredients Nutrition


  1. Heat oil in skillet over medium heat. Add onion and saute for a few minutes until soft. Add ground beef and brown. Drain fat and return skillet to heat, add taco seasoning 1/4 cup salsa (you can use more salsa if you like.).
  2. While the beef is cooking, prepare the other ingredients: Preheat the oven to 350*F; Grease your 9"x13" glass baking dish; cut the corn tortillas in half; and open all the canned beans.
  3. After the beef is done, layer the corn tortilla halves around your baking dish. I put two on each long side, one on each short side, and three in the center - it is ok if there are a few gaps. Spread the ground beef over top of the tortillas.
  4. Make another layer of tortilla halves, followed by the remaining salsa. (If you want to omit most of the tomatoes you could substitute 2 sauted onions and 1/2 cup salsa on this layer.).
  5. Add another layer of tortillas halves, and then a layer of black beans. I drained the beans but left a little liquid. If you want a finer layer you can pulse them in your food processor.
  6. Add another layer of tortilla halves, followed by the cooking creme (see the description for a substitution.) Sprinkle 1 1/2 cups of cheese over the cooking creme.
  7. Add a final layer of tortilla halves. Spread the refried beans over the top of the dish, and coat with remaining cheese.
  8. Bake at 350*F for 25-30 minutes until the cheese is golden and bubbly. Allow the dish to set for 5 minutes before serving. Serve with a large dollop of sour cream and sprinkle with diced tomato and sliced olives.
  9. I serve this as a meal by itself - you could certainly add rice, corn, or chips as a side dish if desired.

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