Taco lasagna layers corn tortillas, refried beans, seasoned beef and rice, and two kinds of cheese in a 9-by-13-inch dish. It has the generous, sliceable format of a casserole while keeping the tomato, chile, and taco-seasoning flavors expected from taco night.
The beef and rice mixture is cooked completely in one skillet before the layers are assembled. That step controls the moisture in the casserole and ensures the rice is tender during the short final bake. Lettuce, sour cream, tomatoes, jalapeños, or hot sauce can be added to individual servings.
Ingredients for Taco Lasagna
For the meat and rice mixture, use 2 pounds ground beef, one diced yellow onion, 2 ounces taco seasoning, 3/4 cup water, 1 tablespoon oil, 1 1/2 cups uncooked long-grain white rice, one 10-ounce can enchilada sauce, one 10-ounce can Rotel, and 3 cups beef broth. An 8-ounce can tomato sauce may replace the enchilada sauce.
For assembly, gather 16 corn tortillas, one 15-ounce can refried beans, and 4 cups shredded cheese. The original combination uses 2 cups sharp cheddar and 2 cups pepper jack, though another melting cheese can be used. Optional toppings include shredded lettuce, sour cream, diced tomatoes, sliced jalapeños, and hot sauce.
If you enjoy this recipe, you may also like Southwest Chicken and Rice Casserole.
How to Make Taco Lasagna
- Brown the meat. Cook ground beef and diced onion in a large lidded skillet over medium heat until the beef is fully cooked. Drain excess grease.
- Season. Stir in taco seasoning and 3/4 cup water, then simmer on low for about 5 minutes.
- Toast the rice. Make a well in the meat, add 1 tablespoon oil and the uncooked rice, and stir the grains in the oil for about 2 minutes.
- Simmer. Add enchilada sauce, Rotel, and beef broth. Bring to a boil, cover, reduce to a simmer, and cook for 12 to 15 minutes, stirring occasionally, until the rice is tender.
- Begin layering. Heat the oven to 400°F. Arrange 8 tortillas in a 9-by-13-inch dish, spread with half the refried beans, add half the beef-rice mixture, and sprinkle with 2 cups cheese.
- Repeat. Add the remaining 8 tortillas, beans, beef-rice mixture, and 2 cups cheese.
- Bake. Cook for 10 to 15 minutes, until the cheese is melted, bubbly, and lightly golden.
- Serve. Cut into portions and add toppings at the table.
For storage details after serving, the USDA leftovers and food safety guidance.
Use the Right Rice
Choose uncooked long-grain white rice such as jasmine or basmati. The 12-to-15-minute simmer and 3 cups of broth are designed for that type of grain. Instant rice can become soft before the sauce reduces, while brown rice requires a different amount of liquid and much more time.
Measure the rice dry, then toast it briefly in the tablespoon of oil. Stir so the grains are coated before the tomato and broth are added.
If you enjoy this recipe, you may also like Easy One Pan Unstuffed Pepper Skillet.
Control Moisture in the Skillet
Drain the beef after browning so the final filling is savory rather than greasy. Once the liquids are added, bring the mixture to a full boil before lowering the heat and covering the skillet.
Stir occasionally, scraping along the bottom so the rice does not settle and stick. The mixture should be moist enough to spread when the rice is tender, but it should not have a pool of broth. If the rice needs another minute, cover it again and keep the heat low.
Build Even, Stable Layers
Overlap the first 8 corn tortillas so they cover the bottom of the dish, trimming or tearing a tortilla only if necessary around the edges. Spread half the refried beans in a thin layer before adding the meat and rice.
Divide both the filling and cheese as evenly as possible between the two levels. Keeping the mixture level helps the casserole heat uniformly and makes the finished portions easier to cut. End with cheese so the surface melts and browns.
Handle Refried Beans More Easily
Refried beans can be firm straight from the can. Stir them in a bowl first, or warm them briefly until they spread without pulling at the tortillas. Do not thin them heavily; a compact bean layer helps bind the casserole.
Use the back of a spoon or a small offset spatula and work from the center toward the edges. Half of the 15-ounce can belongs in each layer.
Toppings and Serving
Let the baked taco lasagna stand for several minutes before cutting so the cheese settles and the layers hold together. Use a sharp knife to mark portions, then lift them with a broad spatula.
Keep cool toppings off the baking dish and add them to each plate instead. Shredded lettuce stays crisp, sour cream remains cool, and diners can choose their own amount of tomatoes, jalapeños, or hot sauce.
Troubleshooting
- Firm rice: Confirm the skillet reached a boil, then cover and extend the low simmer before assembling.
- Wet layers: Drain beef grease and let the rice absorb the broth.
- Torn tortillas: Soften them briefly and spread beans gently with the back of a spoon.
- Dry edges: Overlap the tortillas and carry filling close to every side of the dish.
- Messy slices: Rest the casserole briefly and use a wide serving spatula.
Storage and Reheating
Cool leftovers and refrigerate them in an airtight container for up to 3 days. Keep fresh toppings in separate containers so lettuce and tomatoes do not soften the casserole.
Reheat covered portions in a moderate oven until hot, or use the microwave for a faster meal. If the rice has absorbed additional moisture overnight, add a small spoonful of broth or water around the portion before heating. Add sour cream and other chilled toppings only after reheating.
Conclusion
Brown and season the beef, toast long-grain white rice in the skillet, and simmer it with enchilada sauce, Rotel, and broth until tender. Layer 16 corn tortillas with refried beans, the beef-rice filling, and 4 cups cheese, then bake at 400°F for 10 to 15 minutes.
Frequently Asked Questions
- → What kind of rice works in taco lasagna?
Use uncooked long-grain white rice such as jasmine or basmati. Instant and brown rice do not match the stated liquid and timing.
- → Can tomato sauce replace enchilada sauce?
Yes. The recipe allows an 8-ounce can of tomato sauce in place of the 10-ounce enchilada sauce.
- → Can the beef and rice mixture be made ahead?
Yes. Cook and cool the mixture, refrigerate it, and assemble the casserole when ready to bake.
- → How long does taco lasagna keep?
Refrigerate cooled leftovers in an airtight container for up to 3 days and store fresh toppings separately.