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Taco Lasagne

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“I hope you enjoy this as much as we do. I got this recipe from a friend of mine. Special notes: Sometimes I tear up the tortillas instead of just placing them whole, its easier to serve. I have used all Cheddar cheese or a mix of Cheddar and Monteray Jack. I also like topping this dish with Queso sauce (Rotel tomatoes and velveeta cheese). We like alot of refried beans, so I use two cans, but you can use just one.”

Ingredients Nutrition


  1. In a large skillet, cook the beef, green pepper and onion, over medium heat, until meat is no longer pink; drain.
  2. Add water and taco seasoning; bring to a boil. Reduce heat, simmer, uncovered, for 2 minutes.
  3. Stir in black beans and rotel tomatoes, simmer, uncovered, 10 minutes.
  4. Heat the refried beans, whether it be just one or two cans, in a saucepan.
  5. Place 2 tortillas in a greased 13x9x2 baking dish. Pour half of the heated refried beans over the tortillas and then half the meat mixture; sprinkle with 1 cup of the mexican cheese.
  6. Repeat the layer.
  7. Top with remaining tortillas and cheddar cheese.
  8. Cover with foil and bake at 350 for 25-30 minutes.

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