Home All Word Recipes EASY TACO LASAGNA


by Middleeastsector

The combination of Italian and Mexican flavors is unexpected, but it’s always well appreciated in my household. This easy taco lasagna is just Mexican food disguised as Italian. Italians know how to do pasta best, while Mexicans really know their spices. When you combine the two, you get a killer combo!

This is not the easiest recipe to follow, but I’m going to ask you to bear with me. It’s all going to be worth it at the end! Your family will be so impressed with your cooking that maybe you will decide to make this taco lasagna a staple in your kitchen. You can play with it and create your own variations.

What to serve your taco lasagna with?

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This taco lasagna is a complete meal that does not need anything on the side. However, if you’d like to add a different flavor, you can go with a salad. Just a regular tossed salad will do. You can make a Waldorf salad if you’re feeling fancy. It’s up to you!

How do you freeze taco lasagna?

Freezing your taco lasagna will ensure you will have a delicious supply for months to come. When you’re ready to freeze your lasagna, make sure it has cooled off completely. Then, wrap it in plastic wrap and aluminum foil. You can freeze your lasagna for up to 3 months.

How to prevent soggy taco lasagna?

Nobody likes a soggy dish. To prevent your lasagna from being soggy, you need to simmer your meat sauce until the liquid has evaporated from the meat. In the opposite case, the liquid will transfer to the tortillas.


1 pound ground beef
½ cup chopped green pepper
½ cup chopped onion
⅔ cup water
1 envelope taco seasoning
1 can (15 oz) black beans. rinsed and drained
1 can (12 oz) Mexican diced tomatoes, undrained
6 -8 inch flour tortillas
1 can (16 oz) refried beans
3 cups shredded Mexican cheese blend


In a large skillet over medium-high heat, cook ground beef along with the chopped onion and green pepper until no pink is left on the meat
Add water and taco seasoning. Simmer for a couple of minutes
Next, mix in the drained black beans and the undrained Mexican tomatoes. Simmer for 10 minutes
Preheat the oven to 350F. Grease a 9 x 13-inch baking dish and place two tortillas at the bottom.
Spread half of the refried beans on top of the tortillas
Spoon half of the meat mixture on top
Sprinkle 1 cup of cheese on top of the meat mixture
Repeat layers and finish with a layer of tortillas and the last cup of cheese. Bake for 25-30 minutes or until the cheese is melted and bubbly. Top with your favorite toppings and serve.

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