1/1 Photo of Taco Casserole (Mexican Lasagna)
Random Rachel's Note:
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.
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 16 ounces corn tortillas
- 1 lb ground beef
- 1 large onion, diced
- 2 tablespoons taco seasoning
- 10 ounces salsa
- 2 (15 ounce) cans black beans
- 10 ounces Philadelphia Santa Fe Blend Cooking Creme
- 3 cups shredded cheese
- 16 ounces refried beans
- 4 ounces sliced black olives (optional)
- 2 cups sour cream (optional)
- 1 tomato (optional)
- 1Heat 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.).
- 2While 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.
- 3After 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.
- 4Make 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.).
- 5Add 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.
- 6Add 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.
- 7Add a final layer of tortilla halves. Spread the refried beans over the top of the dish, and coat with remaining cheese.
- 8Bake 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.
- 9I 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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Nutritional Facts for Taco Casserole (Mexican Lasagna)
Serving Size: 1 (347 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 469.6
- Calories from Fat 180
- Total Fat 20.0 g
- Saturated Fat 8.7 g
- Cholesterol 52.5 mg
- Sodium 795.6 mg
- Total Carbohydrate 48.0 g
- Dietary Fiber 11.3 g
- Sugars 2.2 g
- Protein 26.1 g
The following items or measurements are not included:
Philadelphia Santa Fe Blend Cooking Creme