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A delicious layered Taco lasagna slice, topped with melted cheese, guacamole, tomatoes, olives, and cilantro.
Linda

Hearty Beef & Bean Taco Lasagna

This easy-to-assemble Taco Lasagna layers seasoned ground beef, creamy refried beans, soft tortillas, and plenty of cheese for a family-favorite meal with all the flavors of tacos in a comforting casserole.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Meat Filling
  • 1.5 lbs Ground Beef 80/20 lean
  • 1 packet Taco Seasoning Mix 1.25 oz
  • 0.5 cup Water
  • 1 can Diced Tomatoes with Green Chilies 10 oz, undrained (like Rotel)
For the Bean Layer
  • 1 can Refried Beans 16 oz
  • 4 oz Cream Cheese softened
  • 0.25 cup Sour Cream
For Assembly
  • 12 Corn or Flour Tortillas 6-inch, white or yellow corn, or small flour
  • 2 cups Shredded Mexican Cheese Blend
  • 0.5 cup Salsa mild or medium
Optional Toppings
  • 1 cup Shredded Lettuce
  • 0.5 cup Diced Tomatoes
  • 0.25 cup Sliced Black Olives
  • 0.25 cup Chopped Green Onions
  • 0.5 cup Sour Cream

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Mixing Bowl

Method
 

Prepare the Meat Filling
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
  3. Stir in the taco seasoning mix, water, and undrained diced tomatoes with green chilies. Bring to a simmer and cook for 5-7 minutes, or until the liquid has mostly absorbed and the mixture is well combined.
Prepare the Bean Layer
  1. In a medium mixing bowl, combine the refried beans, softened cream cheese, and 1/4 cup sour cream. Mix until smooth and creamy.
Assemble the Lasagna
  1. Spread about 1/4 cup of salsa evenly over the bottom of the prepared baking dish.
  2. Arrange 4 tortillas in a single layer over the salsa, overlapping slightly if necessary to cover the bottom of the dish.
  3. Spread half of the refried bean mixture evenly over the tortillas.
  4. Top the bean layer with half of the seasoned meat mixture.
  5. Sprinkle with 1/2 cup of shredded Mexican cheese blend.
  6. Repeat the layers: place another 4 tortillas, then the remaining refried bean mixture, the remaining meat mixture, and another 1/2 cup of shredded cheese.
  7. Top with the final 4 tortillas. Spread the remaining 1/4 cup of salsa over the top layer of tortillas and finish with the remaining 1 cup of shredded Mexican cheese blend.
Bake and Serve
  1. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through. If desired, broil for the last 1-2 minutes for a golden-brown top, watching carefully to prevent burning.
  2. Let the Taco Lasagna rest for 5-10 minutes before slicing and serving. This helps the layers set.
  3. Serve hot with your favorite toppings like shredded lettuce, diced tomatoes, black olives, green onions, and extra sour cream.

Notes

For a spicier kick, use hot taco seasoning, a spicier salsa, or add a pinch of cayenne pepper to the meat mixture. This casserole reheats well and is perfect for meal prepping. Store leftovers covered in the refrigerator for up to 3-4 days.