Creamy Taco Lasagna
You can combine the best of both worlds of taco and lasagna! This taco lasagna is just so good, you'll keep craving for it once you get the taste of it.
Equipment
9x13 inch (23x33cm) rectangular casserole dish
Large skillet (12-inch / 30cm)
Instant-read thermometer
Aluminum foil
Cutting board and sharp knife
Ingredients
1 ½ pounds ground beef - minced beef, about 680g
10 medium flour tortillas
1 ½ packets taco seasoning - approximately 1.5 oz / 42g total
16 ounces refried beans - 450g, one 16 oz can- 10 ounces Rotel diced tomatoes with green chilies - 283g, one 10 oz can
- 2 cups shredded Mexican-blend cheese - 8 oz / 225g
3 tablespoons salsa - 45ml
1 cup sour cream - 240g
1 medium avocado
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a spoon. Cook for 6–8 minutes until no pink remains and the internal temperature reaches 160°F / 71°C. Drain the fat thoroughly by tilting the pan and spooning it out. Stir in the taco seasoning with 2–3 tablespoons of water and cook for 1 minute until the seasoning coats the meat evenly. Set aside.1 1/2 pounds ground beef, 1 1/2 packets taco seasoning
- Preheat the oven to 325°F / 163°C (145°C fan-forced). Lightly grease a 9x13 inch (23x33cm) casserole dish.
- Spread the entire can of refried beans evenly across the bottom of the casserole dish. Layer tortillas on top, overlapping slightly to completely cover the beans. Press them down gently with your hand.16 ounces refried beans, 10 medium flour tortillas
- Spread half the taco meat evenly over the tortillas. Spoon 1 tablespoon of salsa over the meat and distribute evenly. Add half the can of Rotel tomatoes. Sprinkle about 1/3 of the cheese over the top, then add another layer of tortillas, pressing down gently.1 1/2 pounds ground beef, 3 tablespoons salsa, 10 ounces Rotel diced tomatoes with green chilies, 2 cups shredded Mexican-blend cheese, 10 medium flour tortillas
- Repeat the layering: remaining taco meat, 1 tablespoon salsa, remaining Rotel, cheese, and a final layer of tortillas. Top with the last of the ground beef and the remaining cheese. Bake uncovered for 20 minutes, or until the cheese is fully melted and bubbling at the edges.1 1/2 pounds ground beef, 3 tablespoons salsa, 10 ounces Rotel diced tomatoes with green chilies, 2 cups shredded Mexican-blend cheese, 10 medium flour tortillas
- Remove from the oven and let the casserole rest for 15 minutes — this firms up the layers and makes slicing much easier. Cut into squares and serve topped with sour cream and sliced avocado.1 cup sour cream, 1 medium avocado
Notes
Storage: Cover tightly and refrigerate for up to 4 days. Freeze individual portions in airtight containers for up to 2 months — thaw overnight in the fridge before reheating.
Reheating: Cover a portion with a damp paper towel and microwave on medium power for 2–3 minutes. For the whole dish, cover with foil and reheat at 325°F / 163°C for about 20 minutes.
Make-Ahead: Assemble the full casserole, cover tightly with foil, and refrigerate overnight. Let it sit at room temperature for 20 minutes before baking, and add 5 extra minutes to the bake time.
Substitutions: Swap ground beef for ground turkey or a 50/50 beef-and-chorizo blend. Use corn tortillas for a gluten-free version (they won't be as pliable but hold up well baked).
Pro Tip: Drain the beef fat thoroughly after browning — tilt the pan and spoon out rendered fat so it doesn't pool between layers and make the bottom soggy.
Nutrition
Serving: 1servingCalories: 1148kcalCarbohydrates: 61gProtein: 56gFat: 75gSaturated Fat: 32gPolyunsaturated Fat: 5gMonounsaturated Fat: 28gTrans Fat: 2gCholesterol: 208mgSodium: 1795mgPotassium: 1080mgFiber: 12gSugar: 11gVitamin A: 1070IUVitamin C: 13mgCalcium: 636mgIron: 8mg
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