Taco Lasagne

READY IN: 50mins
Recipe by MUFFYW

I hope you enjoy this as much as we do. I got this recipe from a friend of mine. Special notes: Sometimes I tear up the tortillas instead of just placing them whole, its easier to serve. I have used all Cheddar cheese or a mix of Cheddar and Monteray Jack. I also like topping this dish with Queso sauce (Rotel tomatoes and velveeta cheese). We like alot of refried beans, so I use two cans, but you can use just one.

Top Review by vrvrvr

Wonderful! We loved it! Big and hearty dish - feeds a crowd. I used 1 can of refried beans, thinned with a little hot salsa. I also ran out of tortillas, so I supplemented with crushed tortilla chips in the casserole and over the top. (BTW, I'm pretty certain the ingredients call for four 8" tortillas, not 48!) We garnished with green onion, lettuce, tomato and sour cream, served alongside a fresh corn & lime salsa. Couldn't stop eating this great stuff! That layer of refried beans lends a creaminess missing from other Mexican bakes. This is a winner!

Ingredients Nutrition


  1. In a large skillet, cook the beef, green pepper and onion, over medium heat, until meat is no longer pink; drain.
  2. Add water and taco seasoning; bring to a boil. Reduce heat, simmer, uncovered, for 2 minutes.
  3. Stir in black beans and rotel tomatoes, simmer, uncovered, 10 minutes.
  4. Heat the refried beans, whether it be just one or two cans, in a saucepan.
  5. Place 2 tortillas in a greased 13x9x2 baking dish. Pour half of the heated refried beans over the tortillas and then half the meat mixture; sprinkle with 1 cup of the mexican cheese.
  6. Repeat the layer.
  7. Top with remaining tortillas and cheddar cheese.
  8. Cover with foil and bake at 350 for 25-30 minutes.

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