Recipe For Taco Lasagna and Homemade Taco Seasoning

Just before popping it into the oven!

It’s Food Friday! This was a new recipe for me, and really simple. I liked it the best so far of the two or three similar recipes that I have. I liked the addition of the green pepper–I like to add veggies in little ways. I also love black beans and ideally try to use them in a dish about once a week (that hasn’t been happening any time lately, though:)

Here are two other Mexican recipes that you might like:

Mexican Lasagna

Southwestern Lasagna

I made a couple of changes to the recipe (what else is new:) and was afraid that the corn tortillas weren’t going to work, but it tasted really good! I will definitely make this again.

Recipe for Taco Lasagna

Serves:  9 servings


  • 1 lb ground beef

  • 1/2 cup chopped green pepper

  • 1/2 cup chopped onion

  • 2/3 cup water

  • 1 envelope taco seasoning (we make our own: recipe below)

  • 1 can (15 oz) black beans, rinsed and drained

  • 1 can (14-1/2 oz) Mexican diced tomatoes, undrained

  • 6 flour tortillas (8 inches) *I used corn tortillas

  • 1 can (16 oz) refried beans

  • 3 cups (12 oz) shredded Mexican cheese blend (I used cheddar)

  • Optional: serve with extra cheese, sour cream and salsa, and chips


  • 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 black beans and tomatoes.  Simmer, uncovered, for 10 minutes.

  • Place two tortillas in a greased 9×13-inch 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. (I used more cheese probably–I didn’t measure:)

  • Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.  (It took longer than this–may 10 minutes–check after 25 or 30 minutes and adjust amount of time by your oven. Each oven is different.)

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Taco Seasoning Recipe

This makes a large batch, which you can then have on hand to use in recipes.

3 Tbsp = 1 envelope of store-bought taco seasoning

  • 1/4 cup flour

  • 2 Tbsp chili powder

  • 1/4 cup onion powder

  • 2 tsp garlic powder

  • 4 tsp salt

  • 4 tsp paprika

  • 1/2 tsp cayenne pepper

  • 2 tsp sugar

  • 2 tsp cumin

  • 2 tsp oregano

Mix all together. You can put in blender on pulse, but you don’t have to.

Store in an airtight container or ziplock bag (label).

It will keep for quite awhile, maybe 6 months or so.

I like to have this on hand. It’s very versatile, and adds zip to many recipes, other than taco ones.

(This seasoning recipe is from “Miserly Meals” by Jonni McCoy, pg. 200, and it’s called “Mexican Seasoning Mix”; this cookbook is a great resource for mixes and sauces that you can make from scratch, and very cheaply.  In the 2002 version that I have, she says this costs out at 26 cents per 3 Tbsp.)

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Thanks for reading Faith’s Firm Foundation!

4 Replies to “Recipe For Taco Lasagna and Homemade Taco Seasoning”

  1. That’s good to know. I haven’t figured out yet what people can’t have in a gluten-free diet, so I’m glad to know that this could be adapted easily.

  2. Thank you for the encouraging words, Sharon:) You’re a blessing. Your blog always challenges me in the Lord and the Word, and encourages me at the same time. Keep on keepin’ on, ok?

  3. Wendy,
    Thanks for stopping by the other day. Of course I visit today on Food Friday – and of course I visit when I’m starving!!

    These recipes look easy (that suits my cooking style) and delicious (that suits the eating style)! Will have to try them.

    You’re doing a wonderful work here on your blog – encouraging those who truly strive to make “housewife” into HOMEmaker…


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