1/1 Photo of Taco Lasagna
This is a fun spin on both Lasagna and Tacos. I was inspired by something my mother used to make when I was a little girl (she called it Mexican Casserole) though hers was made with flour tortillas and modeled a bit more after enchiladas than tacos. I needed gluten free, though, so though I'd try it with fried corn tortillas. Ours turned out nothing like my mom's (probably has something to do with the fact I never actually asked her for the recipe) but it was a big hit here! It takes about an hour from start to finish and I love it because I have just enough time to do all the dishes before pulling it out of the oven and setting the table. It's simple, easy cleanup, and all the food is in one dish. Garnish with sour cream and hot sauce.
My Private Note
Units: US | Metric
- 2 lbs ground beef
- 2 onions
- 2 garlic cloves
- 1 (8 ounce) package cheddar cheese (I like sharp)
- 2 tablespoons jalapenos (or whatever you like)
- 5 large tomatoes
- 1/2 cup fresh cilantro
- 1 (16 ounce) can pinto beans (black beans are lovely, too)
- 16 corn tortillas, fried ahead of time (or the equivalent of pre-made tacos)
- 7 tablespoons cumin
- 6 tablespoons chili powder
- 1Pre-heat oven to 375*.
- 2Brown the ground beef on med/hi (for an electric stove, I set it to 8), adding 2T of cumin, a few shakes of salt and pepper, and another 2T of chili powder.
- 3While the meat is browning, prep the veggies! The onions and the tomatoes should be chopped down to 1/2in or so (this doesn't really matter and is purely a matter of preference). Mince the garlic and cilantro, as well (keep everything separate).
- 4Drain and rinse the beans.
- 5Brown the onions and garlic together for 2 minutes before adding in the tomatoes, cilantro and seasonings.
- 6Add the tomatoes, cilantro and 3-4T cumin, 3T chili powder, again, a little salt and pepper (to taste) and the jalepenos.
- 7After the tomatoes have begun to really simmer and let out their juices, it's time to turn the heat down to medium.
- 8While the veggies are simmering, grate the cheese.
- 9Grease your baking pan/dish.
- 10By now, the veggies are done and you can gather all your bits n pieces together to build your "Taco Lasagna".
- 11Layer your casserole, starting with taco, then meat, then beans, then tomato mixture, more tacos, meat, tomatoes, tacos, cheese. The order and how much of what goes where is up to whim of the moment, of course.
- 12Bake for 15-20 min or until cheese is bubbling and beginning to brown.
- 13Enjoy with Sour cream, hot sauce or sliced hot peppers.
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Nutritional Facts for Taco Lasagna
Serving Size: 1 (401 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 818.7
- Calories from Fat 366
- Total Fat 40.6 g
- Saturated Fat 17.6 g
- Cholesterol 142.5 mg
- Sodium 461.0 mg
- Total Carbohydrate 66.0 g
- Dietary Fiber 16.5 g
- Sugars 7.3 g
- Protein 51.8 g