Taco Lasagna Casserole Stack
Hearty layers of tortillas, beef, beans, and cheese for a bold Tex-Mex meal everyone will love.
Preparation Time
25 min
Cooking Time
15 min
Overall Time
40 min
Created By: Lili Clark
Category: Dinner
Skill Level: Moderate
Cuisine Type: Tex-Mex
Output: 8 Serves
Dietary Options: ~
Ingredients
→ 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 (e.g., basmati or jasmine)
10 oz can of enchilada sauce (or 8 oz tomato sauce)
10 oz can of Rotel tomatoes and green chilies
3 cups beef broth
→ Assembly
16 corn tortillas
15 oz can of refried beans
4 cups shredded cheese (e.g., 2 cups sharp cheddar, 2 cups pepper jack)
Optional toppings: lettuce, sour cream, tomatoes, jalapeños, hot sauce
Steps
Brown the ground beef and diced onion in a large skillet over medium heat until fully cooked. Drain excess grease. Stir in taco seasoning and water. Simmer on low for 5 minutes.
Make a small well in the center of the meat mixture. Add the oil and uncooked rice, stirring to toast the rice for 2 minutes.
Pour in enchilada sauce, Rotel, and beef broth. Stir well and bring to a boil. Cover, reduce heat to a simmer, and cook for 12-15 minutes, stirring occasionally, until rice is tender.
Preheat the oven to 400°F (200°C).
In a 9×13 baking dish, layer 8 tortillas. Spread half the refried beans, followed by half the meat mixture, and sprinkle 2 cups of cheese.
Repeat the layers with remaining tortillas, refried beans, meat mixture, and top with the remaining cheese.
Bake in the oven for 10-15 minutes until the cheese is golden brown and bubbly.
Cut into servings, add toppings as desired, and enjoy.
Tips
- Toasting the rice enhances its flavor and ensures it cooks evenly with other ingredients.
Required Tools
- Large skillet
- 9×13 baking dish
- Oven
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains dairy (cheese)
- Contains gluten (tortillas)
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
- Calories: 450
- Fats: 22 g
- Carbohydrates: 40.5 g
- Proteins: 28 g
