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Best Taco Lasagna Recipe

A layered, crowd-pleasing taco lasagna with seasoned beef, beans, salsa, tortillas, and melted Mexican cheese.
Print Recipe Save it
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 slices

Equipment

  • 9x13-inch deep casserole dish
  • Large skillet or cast-iron pan
  • Spatula or wooden spoon
  • Mixing Bowl
  • Measuring cups and spoons
  • Cutting board and knife

Ingredients
  

  • 12 flour or corn tortillas, 8-inch
  • 1 can (15 ounces) black or pinto beans rinsed and drained
  • 2 cans (16 ounces) refried beans
  • 3 cups shredded Mexican cheese blend
  • 1 1/2 pounds ground beef
  • 1 small onion finely diced
  • 6 cloves garlic minced
  • 1 green bell pepper finely diced
  • 1 can (7 ounces) diced green chiles
  • 3 cups salsa
  • 2 tablespoons taco seasoning
  • salt and pepper to taste
  • 2 tablespoons cornstarch
  • 4 tablespoons water
  • 1 cup salsa for top layer
  • 1 cup shredded Mexican cheese blend for top

Instructions
 

  • Preheat the oven to 350°F and position a rack in the middle.
  • Lightly grease a 9×13-inch deep casserole dish with cooking spray and set aside.
  • Heat a large skillet over medium-high heat and add 2 tablespoons oil once hot.
  • Add the ground beef and sear without stirring for 1 minute, then break up with a wooden spoon and cook, stirring, about 5 minutes until no longer pink. Drain excess grease, leaving about 2 tablespoons in the pan.
  • Add the diced onion, diced green bell pepper, minced garlic, diced green chiles, 3 cups salsa, and taco seasoning to the beef; season with salt and pepper.
  • Stir, bring to a simmer for about 2 minutes, then reduce heat to low and cook 5–7 minutes.
  • Whisk the cornstarch with 4 tablespoons water until dissolved, stir into the beef mixture, and cook 2–3 minutes until slightly thickened.
  • Remove the skillet from heat and set aside.
  • Arrange two tortillas in the bottom of the prepared pan. Cut one tortilla into quarters and tuck the quarters into the corners; cut another tortilla in half and tuck the halves along the sides to cover gaps.
  • Spoon and spread half of the refried beans over the tortillas.
  • Spread half of the beef mixture over the beans in an even layer.
  • Spoon half of the drained black or pinto beans over the beef.
  • Sprinkle 1 1/2 cups shredded Mexican cheese over this layer.
  • Repeat the layers: tortillas, remaining refried beans, remaining beef mixture, remaining black or pinto beans, and another 1 1/2 cups cheese.
  • Top with a final layer of tortillas, spread 1 cup salsa over them, and sprinkle 1 cup shredded Mexican cheese on top.
  • Bake in the preheated oven for 30 minutes, then broil 2–3 minutes until the cheese is golden and bubbly.
  • Remove from oven and cool on a rack 30–40 minutes before slicing into 8 slices.
  • Garnish each slice with chopped cilantro and a dollop of sour cream if desired.

Notes

  • Use quality ground beef for better flavor.
  • Final internal temperature should reach 165°F.
  • Choose lean ground beef (about 80/20) to limit excess grease.
  • Chop vegetables faster using a food processor if desired.
  • Drain grease from the beef before continuing.
  • Use a cornstarch slurry to thicken the meat mixture.