Greg’s Taco Lasagna

Greg’s Taco Lasagna–layers of tortillas, seasoned ground meat, black beans, refried beans and cheese. A delicious and fun way to enjoy the flavors of tacos!

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Greg’s Taco Lasagna

Greg loves himself any type of layered lasagna-ish dish. Today’s recipe is for a tortilla stack recipe that is perfect for taco Tuesday! It’s kind of like 7 layer dip crossed with tacos. We all loved eating this taco lasagna and will be making it again and again.

Ingredients/Substitution Ideas

• Ground turkey–or ground beef
• Onion–or shallots
• Taco seasoning–some taco seasonings are more potent than others so use how much you think you need
• Rotel–I used mild
• Black beans–or pinto beans
• Flour tortillas–6 to 8 inch tortillas
• Refried beans
• Shredded mexican cheese blend–or colby jack or cheddar

Steps

Brown the turkey–You can do this step on the stove or in the Instant Pot using the saute setting. Add the turkey to the pan/pot and break it up. Add in the onions and taco seasoning. Cook through for about 5 minutes over medium high heat. 

Add in the Rotel and black beans and stir. Cook for about 3 more minutes. Turn off the heat.

Lay the 6 tortillas on your work surface. Spread an even amount of refried beans over each of the tortillas (like you’re spreading peanut butter on a sandwich). Sprinkle a quarter cup of cheese over the top of 3 of the tortillas. Then make 3 tortilla sandwiches by placing 3 of non-cheese tortillas on top of 3 of the cheese tortillas. 

In a 7 inch by 4 inch round cake pan* add 1 ½ cups of the meat mixture in the bottom. Then layer one of the tortilla sandwiches on top. Repeat 2 more times, ending with tortillas.

Finally sprinkle the remaining quarter cup of cheese on top. 

Cover the pan with foil.

You can bake this in the oven or in the Instant Pot. Both cooking times will be about the same (the deepness of the pan makes it take longer than you would think). For the oven, bake at 350 for 50 minutes and then remove the foil and bake for 5 more minutes. For the Instant Pot, pour 1 ½ cups of water into bottom of a clean instant pot liner. Place a trivet in the bottom of the pot and then place the foil-covered dish on top of the trivet. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 50 minutes. When time is up move valve to venting and remove the lid. 

Let the dish sit for about 10 minutes and then scoop onto plates and enjoy! You can serve this with chopped tomatoes, cilantro, green onions, sour cream, avocado, salsa, shredded lettuce, etc. 

Notes/Tips

• Serve with shredded lettuce, diced tomatoes or pico de gallo, green onions, sour cream, diced avocados, etc.
• You can customize your taco lasagna by adding other ingredients like shredded chicken, diced tomatoes, sliced olives or jalapeños, according to your taste preferences.
• I used a 7 inch by 4 inch round cake pan*. If you use another size of dish you may need to adjust the cooking time. The deeper the dish the longer it takes to cook. If you use a 9×13 inch pan and it’s half as thick you may want to decrease cooking time by half.
• You can make this in a 6 quart Instant Pot* or 8 quart pot.
• You can also cook this in a round slow cooker. Cook on high for 2-3 hours.
• To make this a bit healthier use whole wheat tortillas. I haven’t tried this with corn tortillas but you could definitely try it.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with tortillas are Instant Pot Breakfast Enchiladas and Instant Pot Or Slow Cooker Korean Beef Tacos.

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More Lasagna Inspired Recipes…

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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