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    You are in: Home / Recipes / Taco Casserole (Mexican Lasagna) Recipe
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    Taco Casserole (Mexican Lasagna)

    Taco Casserole (Mexican Lasagna). Photo by Random Rachel

    1/1 Photo of Taco Casserole (Mexican Lasagna)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 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. 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. 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. 7
      Add a final layer of tortilla halves. Spread the refried beans over the top of the dish, and coat with remaining cheese.
    8. 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. 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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    Ratings & Reviews:

    • on March 21, 2012

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    38%
    Total Fat 20.0 g
    30%
    Saturated Fat 8.7 g
    43%
    Cholesterol 52.5 mg
    17%
    Sodium 795.6 mg
    33%
    Total Carbohydrate 48.0 g
    16%
    Dietary Fiber 11.3 g
    45%
    Sugars 2.2 g
    8%
    Protein 26.1 g
    52%

    The following items or measurements are not included:

    Philadelphia Santa Fe Blend Cooking Creme

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