Taco Lasagne

This recipe was inspired by one of our favorite Spice Girls, Amy S. in Oak Park, IL!  Gracias, Amy!

TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 9 servings


  • 1 pound ground beef or ground turkey
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 2/3 cup water
  • 1 Tbsp. La Criolla taco seasoning
  • 1 can (15 ounces) La Criolla black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 6 flour or corn tortillas (8 inches)
  • 1 can (16 ounces) refried beans (to make your own:  saute 1 onion in La Criolla olive oil over medium heat until lightly brown.  Add 1 can (15.5 oz) La Criolla pinto beans, undrained.  Cook until softened.  Use unopened side of can to mash the beans until smooth.)
  • 3 cups (12 ounces) low-fat shredded Mexican cheese blend


  1. In a large skillet, cook the meat, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.
  2. Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and meat mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
  3. Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted. Top with seasoned sour cream (http://lacriolla.com/all-recipes/la-criolla-dip/) and serve.  Enjoy!
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