Taco Lasagna

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I have one child (he’ll remain nameless 🙂 ) who strongly dislikes homemade lasagna. In fact, he doesn’t care for any Italian casseroles. Some days I’m not sure how he’s my son.

It’s not lasagna in general, because he devours this taco lasagna with flour tortillas. Mexican dinners generally bring smiles around the table, and this cheesy taco lasagna recipe with Rotel tomatoes is no different!

You you can bring smiles to your family by making this casserole. Dinner is served in about an hour!


2 pounds ground beef
1 poblano pepper (seeded and diced)
1/2 cup chopped onion
1 cup water
2 envelope taco seasoning
15 ounces black beans rinsed and drained (1 can)
29 ounces Mexican diced tomatoes undrained (2 cans, 14.5 ounces each) (Rotel Mexican)
9 flour tortillas (8 inches)
16 ounces refried beans (1 can)
4 cups shredded Mexican cheese blend

Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking pan with cooking spray.
In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink. Drain off any fat.
Add water and taco seasoning packets. Bring to a boil. Reduce heat and then simmer, uncovered, for 2 minutes.
Stir in black beans and tomatoes (with juice). Simmer, uncovered, for 10 minutes.
Place 2 tortillas in the bottom of a greased 13×9-in. baking dish. Break a third tortilla and piece it together in any holes to make as much of a complete layer of tortillas as possible.
Spread with half of the refried beans and half of the beef mixture.
Sprinkle with 1 cup cheese.
Repeat layers (3 tortillas, remaining beans, remaining beef, 1 cup of cheese).
Top with remaining tortillas and 2 cups cheese.
Cover with foil and bake at 350° for 25-30 minutes or until heated through and cheese is melted.
Serve with sour cream and fresh pico de gallo.

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