Pampered Chef Taco Lasagna
Take your taco night to the next level with this flavorful Pampered Chef Taco Lasagna! This hearty, crowd-pleasing casserole layers zesty ground beef seasoned with taco spices, creamy refried beans, and gooey melted cheddar and Monterey Jack cheese between soft flour tortillas, all topped with a kick of salsa. Ready in just 40 minutes, including prep and cook time, this easy dinner recipe is perfect for busy weeknights or casual gatherings. Serve it hot and customize with sour cream, diced tomatoes, and green onions for a colorful, restaurant-style presentation. Bursting with Southwest flavors and layered to perfection, this taco lasagna is destined to be your family’s new favorite comfort food.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 packet (1 oz) taco seasoning
- 0.25 cup water
- 6 large flour tortillas
- 16 ounces refried beans
- 1 cup salsa
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup diced tomatoes (optional, for garnish)
- 2 tablespoons sliced green onions (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and fully cooked, about 6-8 minutes. Drain off any excess grease.
Add the taco seasoning and water to the skillet. Stir to combine and cook for an additional 2 minutes. Remove from heat.
Spread a thin layer of salsa (about 2-3 tablespoons) on the bottom of the prepared baking dish.
Place 2 flour tortillas in the dish, overlapping them slightly to cover the bottom.
Spread half of the refried beans over the tortillas, then layer half of the taco meat mixture on top. Sprinkle 1 cup of shredded cheddar cheese over the meat layer.
Repeat the layers starting with 2 more tortillas, the remaining refried beans, the rest of the taco meat mixture, and 1 more cup of shredded cheddar cheese.
Place the final 2 tortillas on top and spread the remaining salsa evenly over them. Sprinkle the shredded Monterey Jack cheese on top of the salsa layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the taco lasagna from the oven and let it rest for 5 minutes before slicing and serving.
Optionally, top each serving with a dollop of sour cream, diced tomatoes, and sliced green onions for garnish.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 22.1 g | 111% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1421 mg | 62% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 4.5 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 578 mg | 44% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 650 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
