Taco Lasagna

Made with tortillas instead of pasta and layered with two kinds of beans, loads of melted cheese, and a decidedly Tex-Mex flair, you’ll love this fun take on a classic!

Nonstick cooking spray Olive oil Onion Green bell pepper Ground beef Salt Black pepper Taco seasoning Beef stock Rotel Black beans Refried beans Mexican-style cheese Flour tortillas Cilantro


Sauté the onions and bell pepper for 8 to 10 minutes until softened and onions are translucent.


Add the ground beef, salt, and pepper to the pan. Cook for another 8 to 10 minutes until the meat is cooked through and no longer pink.


Reduce the heat to low. Then, add the taco seasoning and beef stock. Bring to a simmer, and cook for 2 to 3 minutes.


Remove from the heat, and stir in the canned tomatoes and black beans. Set aside.


Layer two of the tortillas in the prepared baking dish. Then, spread half of the refried beans over the top.


Top with half of the meat mixture, and sprinkle over about one-third of the shredded cheese. Repeat this layer one more time.


Top with the remaining two tortillas and the last third of the cheese.


Cover the dish with aluminum foil, and bake for 25 to 30 minutes until the cheese is completely melted and the sauce begins to bubble around the outside of the dish.


Sprinkle the top with the fresh cilantro to serve.


All you have to do is layer the ingredients in a single baking dish, pop them in the oven, and your taco lasagna is good to go.

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Hi! I’m Kasey from All Things Mamma where I dish up family favorite recipes that are easy to make with simple, everyday ingredients. Get my FREE dessert ebook containing My TOP Easy Weeknight Dessert Recipes! Click the link below to download it for free! ($9.99 value)