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Taco Lasagna | Can't Stay Out of the Kitchen | spectacular #TexMex entree with a #beef, bean & #cheese filling. Fabulous company dinner.

Taco Lasagna

Teresa Ambra
This incredible layered Tex-Mex dish layers flour tortillas which are spread with refried beans, then a beef, bean and diced tomato mixture and cheese. It's much easier to make than traditional lasagna and was wonderful spicy flavors from Homemade Taco Seasoning. Great for weekend or company dinners.
3.23 from 9 votes
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Beef Main Dish
Cuisine Tex-Mex
Servings 10
Calories 585 kcal


  • 1 9x13" glass baking dish
  • 1 large skillet
  • 1 hamburger chopper to cut meat down in small pieces while frying
  • 1 spatula
  • 1 wooden spoon
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons


  • 1 1/2 lbs. 93% to 96% lean ground beef
  • 1 large green pepper chopped
  • 1 medium to large onion chopped
  • 2/3 cup water
  • 1 pkt. taco seasoning or Homemade Taco Seasoning
  • 15 oz. can black beans rinsed and drained
  • 14 oz. can diced tomatoes with chilies undrained
  • 16 oz. can refried beans
  • 16 oz. bag Mexican cheese blend shredded, or sharp cheddar cheese, shredded
  • 12 flour tortillas
  • 29 oz. can enchilada sauce
  • 1 tbsp. fresh cilantro if desired


  • In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain.
  • Use a hamburger chopper to break meat into small pieces while frying.
  • Add water and taco seasoning; bring to a boil.
  • Reduce heat; simmer, uncovered, for 2 minutes.
  • Stir in the black beans and Rotel tomatoes.
  • Simmer, uncovered, for 10 minutes.
  • Place a layer of tortillas to cover a greased 9x13” glass baking dish.
  • You will have to break one of them up in half.
  • Spread with 1/3 of the can of refried beans.
  • Spread with 1/3 of the beef mixture; sprinkle with 1 cup cheese.
  • Repeat layers twice.
  • Reserve 1 cup cheese.
  • The top layer should be tortillas.
  • Pour can of enchilada sauce over top.
  • Bake about 25-30 minutes at 350° or until heated through.
  • Add remaining cup of cheese and cook another 5-10 minutes until cheese is melted.
  • Can sprinkle with fresh cilantro if desired.
  • Serve with sour cream, pico de gallo, guacamole, salsa or hot sauce if desired.


NOTE: I added two cups of cheese on top for the last 5-10 minutes of baking rather than just one.
NOTE: Pinto beans can be added as well.
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen


Calories: 585kcalCarbohydrates: 59gProtein: 41gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 85mgSodium: 1575mgPotassium: 1061mgFiber: 12gSugar: 11gVitamin A: 1108IUVitamin C: 19mgCalcium: 440mgIron: 7mg
Keyword cheese, ground beef, lasagna, main dish, Tex Mex, tomatoes, tortillas
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