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Taco lasagna is my answer to busy weeknights when everyone is craving comfort food, but I want something a little different from the usual tacos. With layers of seasoned beef, beans, melty cheese, and flour tortillas all baked to golden perfection, this recipe has become a go-to whenever I need a crowd-pleaser that leaves us with leftovers for lunch.
I made this first during a stretch of back-to-back soccer practices. Now it has become a Sunday prep staple and I even freeze slices for a quick after-school snack.
Ingredients
- Ground beef: Use a fresh batch so your lasagna has the juiciest texture and the richest flavor. Go for 85 percent lean for just enough richness.
- Flour tortillas: Choose taco sized for easy layering in the pan or upgrade to burrito size for a thicker bite. Check for soft and pliable tortillas so they layer smoothly.
- Beans: Pinto beans black beans or refried beans each bring something a bit different. Look for low sodium or rinse if canned for best flavor balance.
- Taco seasoning: Opt for your favorite brand or homemade mix for the best flavor punch and to control spice level.
- Shredded cheese: Pick a blend like Mexican style cheddar or pepper jack for meltiness and flavor. Grate it yourself if you want maximum ooze.
Step-by-Step Instructions
- Brown the beef:
- Cook ground beef in a large skillet over medium heat. Break it up thoroughly with a spatula. Add the taco seasoning as soon as the meat starts to brown. Let it cook until there is very little pink left for robust flavor
- Create the tortilla base:
- Spray a nine by thirteen casserole dish with cooking spray. Arrange tortillas to cover the bottom of the dish completely. Tear some tortillas if you need to fill in gaps at the edges
- Layer the meat and beans:
- Spoon half the taco seasoned beef over the tortilla layer. Use a slotted spoon to leave behind any excess grease. Scatter half the beans evenly across the meat for protein and texture
- Add the first cheese layer:
- Sprinkle one third of the shredded cheese over the beans to create a gooey melting layer. Make sure cheese covers every corner for even flavor
- Repeat the layers:
- Place another full layer of tortillas on top of the cheese. Add the rest of the beef and beans. Sprinkle another third of the cheese for extra richness
- Finish and top:
- Add a final layer of tortillas to enclose the lasagna. Top evenly with the last third of the shredded cheese for an extra crispy golden topping
- Bake and serve:
- Place casserole uncovered in a preheated three hundred seventy five degree oven. Bake for twenty five minutes or until cheese is melted and bubbling at the sides. Let cool slightly before slicing to help the layers stay together
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My favorite part is the gooey bubbling cheese on top which my kids fight over every time. Once we even made this as a family after coming home from a fall festival I will never forget the way the kitchen smelled
Storage tips
Keep leftovers in an airtight container in the fridge for up to four days. Reheat slices in the microwave or oven for best texture. For longer storage wrap individual portions tightly and freeze for easy heat and eat lunches.
Ingredient substitutions
You can swap ground turkey or shredded chicken for the beef and use gluten free tortillas if needed. Any type of bean works so use what you like or what is on hand. Dairy free cheese can be used for a vegan spin as long as you check the ingredients on the taco seasoning.
Serving suggestions
Top with diced tomatoes sour cream sliced green onions or even crumbled tortilla chips for an extra crunch. I love adding pickled jalapenos or a splash of hot sauce for adults at the table. It pairs well with a simple salad of crisp greens and lime dressing.
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Recipe FAQs
- → Can I use different types of beans?
Yes, you can use pinto, black, or refried beans. Choose according to your preference for texture and flavor.
- → What cheese works best?
A mix of shredded Mexican blend, cheddar, or pepper jack melts well and adds a nice punch of flavor.
- → Can I prepare this dish ahead of time?
Absolutely! Assemble up to a day in advance and refrigerate, then bake when ready to serve. It also freezes well.
- → How do I prevent soggy tortillas?
Use a slotted spoon to drain excess liquid from the beef and beans before layering to keep the texture just right.
- → What toppings go well with this dish?
Top with chopped tomatoes, sliced jalapeños, diced avocado, fresh cilantro, or a dollop of sour cream for extra flavor.
- → Can ground turkey or chicken replace beef?
Yes, both ground turkey and ground chicken are great alternatives for a lighter option with similar results.