Taco Lasagna
This is a fantastic Mexican-type one-dish meal with beef, refried beans, tortillas, and vegetables. You can make it to the degree of spicy you desire by the type of tomatoes you use. So, go ahead...experiment. AND, OLE!!
This is a fantastic Mexican-type one-dish meal with beef, refried beans, tortillas, and vegetables. You can make it to the degree of spicy you desire by the type of tomatoes you use. So, go ahead...experiment. AND, OLE!!
- 2/3 cup water
- 1/2 cup onion chopped
- 1/2 cup green pepper chopped
- 1 lb ground beef i use extra lean
- 1 pkg taco seasoning mix
- 1 15-oz can black beans rinsed and drained
- 1 14.5-oz can mexican diced tomatoes undrained
- 6 wh flour tortillas (8 inches)
- 1 16-oz can refried beans
- 3 cups mexican cheese shredded, low fat if desired
- Carbohydrate 107.353671111111 g
- Cholesterol 115.148728333333 mg
- Fat 42.2105372222222 g
- Fiber 29.3008101006879 g
- Protein 36.433068336 g
- Saturated Fat 18.6557594666 g
- Serving Size 1 1 Serving (458g)
- Sodium 9662.77076603333 mg
- Sugar 78.0528610104232 g
- Trans Fat 7.35953643755556 g
- Calories 917 calories
Step-by-step
- In a large skillet, cook the beef, 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 the black beans and tomatoes.
- Simmer, uncovered, for 10 minutes.
- Place two tortillas in a greased 13-in. x 9-in. x 2-in. baking dish.
- Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese.
- Repeat layers.
- Top with remaining tortillas and cheese.
- Cover and bake at 350 deg. for 25-30 minutes or until heated through and cheese is melted.
Operating within a single 13-by-9-inch baking dish limits cleanup while demanding deliberate structural choices for layered casseroles. Tortillas behave differently than traditional lasagna noodles; they absorb surrounding moisture rather than releasing starch, which requires careful control over liquid reduction during the initial skillet phase. Simmering the beef, black beans, and diced tomatoes until the excess water evaporates prevents the final slice from sliding apart on the plate. Ground beef browned alongside onions and green peppers releases natural fats that must be drained before introducing seasoning and water, ensuring the sauce clings to the meat rather than pooling at the bottom of the pan.
Resting this casserole for ten minutes after it emerges from the 350 degree oven allows the melted cheese matrix and refried bean layer to set. Slices cut immediately while piping hot will slough apart, whereas a brief resting window lets starches bind the flour tortillas to the filling. This cooling phase also drops internal temperatures to a point where proteins contract slightly, making clean squares easier to lift with a wide spatula. Low-fat cheeses melt adequately but release less oil, producing a firmer top crust that browns without becoming greasy.
Second-day transformations benefit significantly from the structural nature of stacked tortillas, which hydrate further overnight as starches equilibrate with the bean and tomato moisture. Cold slices hold their shape with remarkable rigidity, making them exceptionally easy to portion for portable midday meals or rapid reheating. Reheating individual portions in a microwave works well when covered with a damp paper towel to prevent the tortilla edges from hardening into brittle points. Alternatively, returning uncovered squares to a 350 degree oven for fifteen minutes restores crispness to the topmost cheese layer.
Freezing this dish works best when assembled up to the point of baking but left unbaked, wrapping the entire pan tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Thaw frozen pans completely in the refrigerator for twenty-four hours before baking, as placing an ice-cold ceramic or metal dish into a hot oven risks thermal shock and structural cracking. Baked leftovers stored in airtight containers remain safe in the refrigerator for up to four days, retaining their flavor profiles as the spices continue to meld into the beans and beef.
