Taco lasagna–Mexican/Italian, the best of both worlds

Delicious taco lasagna. (Photo credit: iStock)


  • 3 tortillas
  • 1/4 cup refried beans, uncooked (fresh from the can)
  • Yves veggie ground, cooked
  • salsa
  • 1/2 cup cheddar cheese, grated
  • green onions, chopped
  • 3 tbsp sour cream


  1. Heat tortillas in toaster oven at 350ºF until tortillas become a little stiffer.
  2. Apply a smooth layer of refried beans to tortilla #1. Place tortilla #1 in an aluminum pan.
  3. Repeat step one on tortilla #2. Create layer of Yves veggie ground over beans. Place tortilla #2 over tortilla #1.
  4. This step most closely resembles a pizza. Pour a layer of salsa over tortilla #3. Create a layer of grated cheddar cheese over salsa. Sprinkle green onions on top.
  5. Heat taco lasagna in toaster oven until cheese melts. Slice with a pizza cutter and enjoy the messy but delicious protein concoction!

Feel free to come up with your own taco lasagna variations! Cheese lovers may want to sprinkle cheese on every layer, for example.

Serves 1 (Meal), 2 (Snack)

The taco lasagna I made the other night, yum!

Daily food group servings
Grain: 3
Fruits&veg: ½
Protein alt: 1-2
Dairy: 1

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