Taco Lasagna
Taco Lasagna: A Fun Twist on Taco Night
If you’re looking to shake up your dinner routine and put a fun twist on taco night, look no further than this delicious Taco Lasagna! Combining the flavors of traditional tacos with the comforting layers of lasagna, this dish is sure to become a favorite in your household. While tacos and lasagna may not be two words that typically go together, once you try this unique recipe, you’ll wonder why you never thought of it before! Perfect for feeding a crowd or enjoying leftovers, this hearty meal serves 6-8 people easily. And if you have spent any time on my blog or follow me on social media, you already know that my family loves anything “tacos”! Here are a few more recipes to check out while you are here!
Quesaritos (Taco Bell Copycat Recipe
Arroz Con Pollo (Cheesy Chicken and Rice)
Ingredients:
- For the Meat Mixture:
- 2 pounds ground beef
- 1 diced onion
- 2 ounces taco seasoning
- 3/4 cup water
- 1 tablespoon oil
- 1.5 cups uncooked long-grain white rice (Basmati works great)
- 1(10) oz can of red enchilada sauce
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 3 cups beef broth
- For Assembly:
- 16 corn tortillas
- 15 oz can refried beans
- 4 cups cheese (2 cups sharp cheddar and 2 cups pepper jack)
- Toppings (optional):
- Lettuce, Tomatoes, Jalapeños, Sour cream, Hot sauce
Instructions:
Start by browning the ground beef and diced onion in a large skillet over medium heat. Once the meat is fully cooked, drain any excess grease. Next, stir in the taco seasoning along with 3/4 cup of water. Give it a good mix and let it simmer on low for about five minutes.
After simmering, make a small well in the center of the meat mixture and add the tablespoon of oil along with the uncooked rice. Stir the rice into the oil, toasting it for a couple of minutes. This step adds an extra depth of flavor to your dish!
Pour in the red enchilada sauce, the can of Rotel, and the beef broth. Stir everything well and let it come to a boil. Once boiling, cover the skillet, reduce the heat to a simmer, and cook for 12-15 minutes, stirring occasionally, until the rice is tender and cooked through.
While your meat mixture is simmering, preheat the oven to 400 degrees Fahrenheit. Next, grab a 9×13 baking dish and layer 8 corn tortillas in the bottom. Spread half of the refried beans on top of the tortillas, followed by half of the meat mixture. Sprinkle 2 cups of cheese over everything (using a combination of sharp cheddar and pepper jack for that delightful gooeyness). Repeat the layers by adding the remaining tortillas, the rest of the meat mixture, and top it all off with the remaining cheese.
Lastly
Place the baking dish in the preheated oven and bake for 10-15 minutes or until the cheese is golden brown and bubbly.
Don’t forget to add any of your favorite toppings! I love using fresh lettuce, diced tomatoes, jalapeños, sour cream, and hot sauce/salsa. Sometimes we use crushed up Nacho Cheese Doritos for some crunch! But the options are endless! Make it your way and enjoy!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Taco Lasagna
Ingredients
For the Meat Mixture
- 2 lbs Ground Beef
- 1 Yellow Onion, Diced
- 2 oz Taco Seasoning
- 3/4 Cup Water
- 1 tbsp Oil
- 1.5 Cups Uncooked Long Grain White Rice I used basmati, but jasmine also works well
- 10 oz Can of Enchilada Sauce (or you can use 8 oz of tomato sauce)
- 10 oz Can of Rotel
- 3 Cups Beef Broth
For Assembling
- 16 Corn Tortillas
- 15 oz Can of Refried Beans
- 4 Cups Cheese ( I used 2 cups sharp cheddar and 2 cups pepper jack but use any kind you like)
Toppings
- Lettuce, Sour Cream, Tomatoes, Jalapenos, Hot Sauce, etc optional
Instructions
- Start by browning the ground beef and diced onion in a large skillet over medium heat. Once the meat is fully cooked, drain any excess grease. Next, stir in the taco seasoning along with the water. Give it a good mix and let it simmer on low for about five minutes.
- After simmering, make a small well in the center of the meat mixture and add the tablespoon of oil along with the uncooked rice. Stir the rice into the oil, toasting it for a couple of minutes. This step adds an extra depth of flavor to your dish!
- Pour in the red enchilada sauce, the can of Rotel, and the beef broth. Stir everything well and let it come to a boil. Once boiling, cover the skillet, reduce the heat to a simmer, and cook for 12-15 minutes, stirring occasionally, until the rice is tender and cooked through.
- Preheat the oven to 400 degrees Fahrenheit. Next, grab a 9×13 baking dish and layer 8 corn tortillas in the bottom. Spread half of the refried beans on top of the tortillas, followed by half of the meat mixture. Sprinkle 2 cups of cheese over everything.
- Repeat the layers by adding the remaining tortillas, the rest of the meat mixture, and top it all off with the remaining cheese.
- Bake for 10-15 minutes or until the cheese is golden brown and bubbly and everything is cooked through.
- Cut into servings and top with your favorite toppings and enjoy!
We tried this and a 13×9 was way too small for everything. Need a bigger dish or half the recipe.
That is strange. I used a 9×13 and had no problems!
I made this for dinner tonight and it’s a hit!!! My husband and I love it ???. I’ll be making this again when the grandkids come over to visit.
I am so glad to hear this Debbie! I hope the grandkids love it too!