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Homemade Taco Lasagna photo

Taco Lasagna

A layered Mexican-inspired casserole with seasoned beef, refried beans, tortillas, and creamy cheese filling.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 servings

Equipment

  • 9x13 inch Baking Dish
  • Large Skillet
  • Medium Bowl
  • Mixing Bowl
  • Spatula or spoon
  • Oven
  • Measuring Spoons
  • Measuring Cups

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion, chopped may substitute 1½ tsp onion powder
  • 1 1/2 pounds lean ground beef
  • 6 cloves garlic, minced or 1 tsp garlic powder
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper optional
  • 2 tablespoons tomato paste
  • 1 16 oz. can refried beans
  • 1 1/2 cups salsa use medium-hot if desired
  • 1/2 cup water
  • 1 14 oz. can mild chopped green chilies
  • 20 6-inch corn tortillas cut 12 in half
  • 2 cups Monterey Jack cheese, freshly grated
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 1/2 cups salsa divided
  • 1 1/2 cups sour cream
  • 4 oz. cream cheese, softened
  • 1/2 cup salsa verde use medium if desired
  • pinch salt
  • lettuce, sour cream, tomatoes, olives, jalapenos, cilantro, Nacho Cheese Doritos (for topping) optional toppings as desired

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly grease a deep 9x13-inch baking pan and set aside.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped onion and cook about 2 minutes until softened.
  • Add the ground beef to the skillet and cook, breaking it up, until no longer pink; drain excess grease.
  • Return the skillet to medium heat. Stir in the minced garlic, chili powder, cumin, smoked paprika, dried oregano, 1 teaspoon salt, and tomato paste; cook 1 minute to bloom the spices.
  • Stir in the refried beans, 1½ cups salsa, ½ cup water, and the chopped green chilies. Cook and stir until the mixture is smooth and fully combined. Taste and add cayenne pepper if desired. Remove from heat and set aside.
  • Make the creamy filling: in a medium bowl whisk together 1½ cups sour cream, 4 oz. softened cream cheese, ½ cup salsa verde, and a pinch of salt until smooth; set aside.
  • Combine the two cheeses in a bowl and set aside.
  • Optional: char the tortillas briefly over a gas flame or in a dry cast-iron skillet until lightly charred in spots.
  • To assemble: spread ½ cup of salsa in the bottom of the prepared baking dish in a thin even layer.
  • Arrange tortillas to cover the layer: place 2 whole tortillas in the center and surround with 6 tortilla halves (see photo layout) so the layer is covered.
  • Spread one-third of the creamy filling over the tortillas, sprinkle with 1 cup of the combined cheeses, then spread one-third of the meat mixture over the cheese.
  • Repeat two more times: tortillas, one-third creamy filling, 1 cup cheese, and one-third meat mixture to use up all filling and meat.
  • Top with a final layer of tortillas, spread the remaining salsa over the top, and sprinkle with the remaining cheese.
  • Cover the dish and bake 30–40 minutes until cheese is melted and the casserole is heated through. Let rest 10 minutes before cutting.
  • Serve with lettuce, tomatoes, olives, avocado slices, cilantro, jalapenos, sour cream, and crushed Nacho Cheese Doritos as desired.

Notes

  • Use inexpensive corn tortillas rather than thick specialty brands for best texture.
  • Adjust heat by choosing mild or medium salsas and omitting cayenne.
  • Ground turkey works with 1½ tsp beef bouillon and less salt.
  • You can assemble ahead and refrigerate up to 24 hours before baking.
  • Cooked taco filling can be refrigerated up to 3 days or frozen up to 3 months.
  • Freeze baked or unbaked casserole for up to 3 months; follow thawing and baking instructions when using frozen.