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A portion of taco lasagna on a plate.
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Taco Lasagna

For a fun twist on traditional lasagna, try 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!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: taco lasagna
Servings: 8 servings
Calories: 445kcal
Author: Kasey Schwartz


  • 9 x 13 Baking dish
  • large skillet
  • Aluminum foil


  • Nonstick cooking spray
  • 2 Tablespoons olive oil
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 pound lean ground beef
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 (1 ounce) packet taco seasoning
  • ½ cup beef stock
  • 1 (10 ounce) can Rotel diced tomatoes and chilies
  • 1 (15 ounce) can black beans, rinsed and drained
  • 6 (8 inch) flour tortillas
  • 1 (16 ounce) can refried beans
  • 4 cups shredded Mexican-style cheese
  • ¼ cup fresh cilantro, chopped


  • Preheat an oven to 350℉. Coat a 9 x 13 baking dish with nonstick cooking spray, set aside.
    Nonstick cooking spray
  • Add the olive oil to a large skillet over medium high heat. Once the oil is hot and begins to shimmer, add the onions and bell pepper. Sauté 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.
    2 Tablespoons olive oil, 1 large onion, diced, 1 green bell pepper, diced, 1 pound lean ground beef, 2 teaspoons kosher salt, ½ teaspoon black pepper
  • 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, then stir in the canned tomatoes and black beans. Set aside.
    1 (1 ounce) packet taco seasoning, ½ cup beef stock, 1 (10 ounce) can Rotel diced tomatoes and chilies, 1 (15 ounce) can black beans, rinsed and drained
  • 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.
    1 (16 ounce) can refried beans, 6 (8 inch) flour tortillas, 4 cups shredded Mexican-style 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.
    ¼ cup fresh cilantro, chopped


Serving: 1serving | Calories: 445kcal | Carbohydrates: 26g | Protein: 33g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 1611mg | Potassium: 586mg | Fiber: 9g | Sugar: 5g | Vitamin A: 883IU | Vitamin C: 18mg | Calcium: 428mg | Iron: 4mg