Taco Lasagna

by Sheryl

Okay so today, I am making my favourite Taco Lasagna. This is a very easy Mexican dish, full of beef, beans, tomatoes, and flour tortillas. Every bite is simply heaven with all the flavours bursting in my mouth! You can even plan this meal ahead of time! So if you are maybe hosting a dinner party and you know you don’t have enough time to prepare, you can make this meal in advance. Just cover it, and refrigerate. Remember to remove from the fridge an hour before baking. Then, pop this baby in the oven and you are all set. And you know what’s amazing? This dish once inside the fridge, covered with plastic wrap, and foil can last up to two months!

Ingredients

2 pounds ground beef
1 poblano pepper (seeded and diced)
1/2 c chopped onion
1 c water
2 envelope taco seasoning
15 ounces of 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 of refried beans (1 can)
4 cups of shredded Mexican cheese blend

How to make Taco Lasagna

Step 1: Prepare the oven. Preheat to 350 degrees F. With cooking spray, spray a 9 x 13-inch baking dish.

Step 2: Over medium heat, cook beef, pepper, and onion in a large skillet. Make sure that beef is no longer pink and drain fat (if any).

Step 3: Add water and the taco seasoning. Bring to a boil, next, reduce heat, then simmer for 2 minutes, uncovered.

Step 4: Stir in the black beans, and tomatoes with juice and simmer for another 10 minutes, uncovered.

Step 5: Place 2 tortillas in the prepared greased 13 x 9-inch baking pan. You may want to break the third tortilla and piece it in between holes to complete later of tortillas.

Step 6: Spread it with half of the refried beans and half of the beef mixture. Sprinkle with 1 cup cheese. Repeat the steps using the remaining tortillas, beef, beans, and 1 cup of cheese to make the other layers.

Step 7: Finally,  top with the remaining tortillas and 2 cups cheese.

Step 8: Before putting it in the oven, make sure to cover with foil. Bake at 350 degrees for 25-30 minutes or until heated through and cheese is melted.

As for the ingredients, you can substitute them if desired; use corn tortillas instead of flour tortillas, salsa instead of the tomatoes, skip the beans if you don’t like to add them (although, the creaminess of the refried beans help hold the lasagna together), use any type of meat (beef, pork, chicken or turkey), and you can use any homemade taco seasoning.

Once Taco Lasagna is done, serve it with sour cream and fresh pico de Gallo. Enjoy!

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