Taco Lasagna

Introduction

This Taco Lasagna brings together your favorite taco flavors in a comforting, easy-to-assemble casserole. It layers seasoned beef, refried beans, corn, and cheese between soft tortillas for the ultimate family-friendly meal. You get all the fun of taco night with the convenience of a make-ahead bake.

Prep & Cook Time

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 90 minutes
• Servings: 8

Ingredients

• 2 teaspoons olive oil
• 1 pound ground beef (such as 90% lean)
• 1/2 cup onion (finely diced)
• 3/4 cup green bell pepper (chopped)
• 2 teaspoons minced garlic
• 1 packet taco seasoning
• 14 ounce can diced tomatoes (drained)
• 1/2 cup corn kernels (fresh, thawed from frozen, or canned)
• 16 ounce can refried beans
• 10 ounce can red enchilada sauce (divided use)
• 12 flour tortillas (8 inch size)
• 3 cups shredded cheddar cheese (divided use)
• cooking spray
• toppings such as cilantro, pico de gallo, sour cream and guacamole (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, onion, and green bell pepper. Cook for 6-8 minutes, breaking up the meat, until the beef is browned and the vegetables are softened. Drain any excess fat.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the packet of taco seasoning, the drained diced tomatoes, and corn kernels. Cook for 2-3 minutes until everything is well combined and heated through. Remove from heat.
4. In a separate small bowl, mix the can of refried beans with half of the red enchilada sauce to make them easier to spread.
5. To assemble the lasagna, spread about 2 tablespoons of the remaining enchilada sauce on the bottom of the prepared baking dish.
6. Arrange 4 tortillas in the bottom of the dish, overlapping as needed to cover the surface.
7. Spread half of the refried bean mixture evenly over the tortillas.
8. Top with half of the beef mixture, spreading it into an even layer.
9. Sprinkle 1 cup of the shredded cheddar cheese over the beef.
10. Repeat the layers: 4 more tortillas, the remaining refried bean mixture, the remaining beef mixture, and another 1 cup of cheese.
11. For the final layer, place the last 4 tortillas on top. Pour the remaining enchilada sauce evenly over the tortillas and sprinkle with the final 1 cup of cheese.
12. Cover the dish tightly with aluminum foil and bake for 40 minutes.
13. Remove the foil and bake uncovered for an additional 15-20 minutes, or until the cheese is bubbly and the edges are lightly browned.
14. Let the lasagna stand for 10-15 minutes before slicing. Serve with optional toppings as desired.

Variations

• Crispy Top Layer: For a crunchier top, brush the final layer of tortillas lightly with oil or butter before adding the sauce and cheese.
• Individual Servings: Assemble the lasagna in smaller, oven-safe dishes or foil pans for easy individual portions.
• Layered Dip Style: After baking, let it cool slightly and scoop it up with sturdy tortilla chips for a fun, dip-like appetizer.
• Broiler Finish: For extra browning, place the baked lasagna under the broiler for 1-2 minutes at the end (watch carefully).

Tips for Success

• Drain the diced tomatoes well to prevent the lasagna from becoming too watery.
• Warm the tortillas for a few seconds in the microwave before assembling to make them more pliable and less likely to crack.
• Letting the baked lasagna rest for 10-15 minutes is crucial—it allows the layers to set for cleaner slices.
• If your refried beans are very thick, you can warm them slightly before mixing with the enchilada sauce to make spreading easier.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover a portion with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual servings in 60-second intervals until heated through.

FAQ

Can I use corn tortillas instead of flour?

Yes, but corn tortillas are less pliable. Lightly fry or warm them in a skillet with a bit of oil first to prevent them from cracking in the casserole.

Can I make this ahead of time?

Absolutely. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time if baking straight from the fridge.

What can I use instead of a packet of taco seasoning?

You can substitute 2 tablespoons of a homemade blend of chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne.

Can I freeze Taco Lasagna?

Yes, bake and cool the lasagna completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Is the ground beef cooked before assembling?

Yes, the ground beef is fully browned and cooked with the vegetables and seasonings in Step 2 before assembling the lasagna.

What if I don’t have enchilada sauce?

You can use a 15-ounce can of tomato sauce mixed with 1-2 tablespoons of the taco seasoning packet as a quick substitute.