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Made with layers of seasoned taco meat, refried beans, tortillas, and cheese, this Instant Pot Taco Lasagna will prove to be an easy, family-favorite Tex-Mex Casserole. No Instant Pot? I have included directions for baking this Taco Lasagna as well!
This Instant Pot Taco Lasagna is not only It is a simple recipe that is not only easy to make and incredibly tasty, but it is also economical and adaptable. You are going to want to put this meal on your dinner rotation ASAP!
Reasons to Love Taco Lasagna
- Family-Favorite Dinner Recipe. Bean Burritos, Beef Tacos, and Mexican Lasagna all collide to create an irresistible, hearty Taco Lasagna.
- Copycat Taco Bell Recipe. Remember Taco Bell Mexican Pizza? This recipe features a lot of the same flavors--just fresher and much better tasting!
- 10 Minutes Prep Time. From sauteeing the meat to layering this taco pie, this recipe comes together fast!
- Economical, Simple Ingredients. Most of the ingredients, like salsa, cheese, and tortillas, are probably things you always have on hand
- Adaptable Recipe. Use whatever type of meat you, such as ground beef, ground turkey, or even leftover Instant Pot Carnitas or Instant Pot Shredded Mexican Chicken. Or omit the meat and add in extra beans or Sofritas. The options are endless!
- Instant Pot OR Oven Preparation. While this recipe is called Instant Pot Taco Lasagna, I have shared directions for baking as well. So everyone can enjoy this gem!
Notes on Ingredients and Equipment
- Pan: To fit inside a pressure cooker use a heat-safe 6x4 inch or 7x4 inch cake pan.
- Tortillas: Whether you opt for flour, corn, or homemade tortillas, I recommend using 6-inch tortillas (soft taco shell size). They won't quite cover the bottom of a 7x4-inch pan, but that is JUST fine! Alternatively, cut larger tortillas to fit or overlap smaller tortillas.
- Taco Meat: A layer of ground beef seasoned with salsa and cumin makes this tortilla pie so hearty. Feel free to use ground chicken or ground turkey.
- Refried Beans: Use either homemade refried beans or your favorite canned variety.
- Salsa: Salsa is a key to imparting huge flavor fast in this Taco Lasagna. It is already seasoned with tomatoes, peppers, onions, and jalapenos. Use your favorite jarred or homemade salsa.
- Cheese: This recipe calls for sharp cheddar cheese, but Colby, Monterrey Jack, or Mexican Cheese all work well. Pro-Tip: Grate the cheese yourself. Not only will you save money, but it will melt so much better, as it is not coated in any anti-caking agents like pre-shredded cheese.
- Toppings: Just like tacos, this casserole comes to life with the toppings. Top with shredded lettuce, guacamole, salsa, sour cream, tomatoes, etc.
Recipe Modifications
- Instant Pot: If using an Instant Pot to prepare Taco Lasagna, this recipe works for either a 6 or 8-quart Instant Pot.
- Vegetarian Modifications: Swap the beef for 4 cups of black or pinto beans or use prepared sofritas.
- Lower Fat: Use either extra lean ground beef or extra lean ground turkey or chicken. Instead of adding cheese to each layer, only top the lasagna with 4 ounces of cheese. You can also use low-carb or low-fat tortillas in place of traditional flour tortillas.
- Creamy Instant Pot Mexican Lasagna: If you are craving a layer of creamy filling, check out my recipe for Mexican Lasagna and use the cottage cheese filling instead of refried beans for this recipe.
How to Make Instant Pot Taco Lasagna
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Taco Meat. The first step to making this taco casserole is to prepare the taco meat. To do this, heat the Instant Pot using the Saute feature. Add in ground beef, chicken, or turkey of your choice and saute until cooked through. Drain off any excess grease and season with ground cumin and salsa and mix well.
- Deglaze Inner Pot. Any time you saute anything in the Inner pot, you must deglaze the inner pot, to prevent a burn notice. Do this by adding 2 cups of water to the inner pot and using a wooden spatula to scrape up any browned bits from the bottom of the inner pot.
- Toast Tortillas (optional). Before you assemble the lasagna, you may want to consider toasting your tortillas. This is NOT necessary but will help them to not get soggy. To do this, simply spray the tortillas with cooking spray. Place on a sheet ban and broil for 2-3 minutes per side until nice and golden.
- Assemble Taco Lasagna. Layer the tortillas with refried beans, cheese, salsa, and prepared taco meat in repeating layers in the cake pan.
- Cook Pot-In-Pot. Once layered, cover tightly in foil. Pour 2 cups of cold water (regardless of the size of your pressure cooker) and place a metal trivet into the pot. Place the lasagna on the rack and seal shut.
- Pressure Cook. Pressure cook on high pressure for 10 minutes with 10 minutes of natural pressure release.
- Serve. Just like any lasagna recipe, it is best to allow this Taco Lasagna to sit for 10 to 15 minutes before slicing and serving.
Baked Taco Lasagna
If you don't have an Instant Pot, you can prepare this Taco Lasagna in the oven. To do this, prepare the taco meat in a large skillet over medium-high heat. Assemble the taco lasagna as directed, cover with foil, and bake at 375 degrees F for 30 minutes, then uncover and bake for an additional 10 minutes.
Storage
- Refrigerate: Allow the Taco Pie to cool fully. Then store the leftovers in an airtight container for up to 3 days in the refrigerator.
- Freeze: Allow the lasagna to cool fully. Then wrap individual slices in foil and place them in a freezer-safe container and freeze for up to 1 month.
- Reheat: If needed, defrost overnight in the refrigerator. Unwrap the lasagna, place it on a heat-safe plate, and cover it with a damp paper towel. Microwave in 30-second intervals until warmed through.
More Instant Pot Favorite Recipes
- Instant Pot Lasagna
- Instant Pot Beef Barbacoa
- Instant Pot Taco Pasta
- Instant Pot Red Beans and Rice
- Instant Pot Spanish Rice
If you enjoyed this Instant Pot Taco Lasagna, please leave a comment and a review below.
Instant Pot Taco Lasagna
Made with layers of seasoned taco meat, refried beans, tortillas, and cheese, this Instant Pot Taco Lasagna will prove to be an easy, family-favorite Tex-Mex Casserole. No Instant Pot? I have included directions for baking this Taco Lasagna as well!
Video
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 pound lean ground beef, or turkey or chicken
- 1 teaspoon cumin
- 1 cup salsa, for meat mixture
- 16 ounces refried beans
- 1 cup salsa, for layering
- 8 ounces cheddar cheese
- 5 (6 inch) flour tortillas
- Toppings of your choice
Instructions
- Turn the pressure cooker to saute, add 1 teaspoon extra virgin olive oil, and let heat briefly. Once heated, add 1 pound lean ground beef to the inner pot and cook until the meat is cooked through, breaking up as it cooks. Drain off any grease if needed. Add 1 teaspoon cumin and 1 cup salsa to browned meat and stir to combine.
- Remove the meat from the inner pot, reserving it to use in taco lasagna. Add 2 cups of cold tap water to the inner pot and scrape up any browned bits left by sautéing beef. Add a rack over the water.
- Optional Step: If you don't want soggy tortillas, brush or spray them with oil and then broil for 2-3 minutes per side until nice and toasted.
- Spray a 7-inch or 6-inch heat-safe cake pan with nonstick spray. To layer taco lasagna, lay one of the tortillas in the greased pan and then top with half the refried beans. Sprinkle with cheese and cover with another tortilla. Add half the meat mixture, sprinkle with cheese, and cover with another tortilla. Repeat the layers, using up the remaining refried beans and taco meat. Top with one final tortilla, and then cover with salsa and generously top with the remaining shredded cheese.
- Cover the pan loosely with foil then place the assembled lasagna on a trivet over the water. Place the lid on the pressure cooker, being sure the vent knob is pointed towards sealed, not venting. Set the cooking time to 10 minutes on HIGH pressure, by hitting manual or pressure cook and using the +/- buttons to adjust until the screen reads "10".
- After the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. Once pressure has been released, carefully remove the lasagna from the inner pot and then remove the foil. Let rest for another 10 minutes before slicing.
- Slice and serve with toppings such as shredded lettuce, diced tomatoes, onions, avocado, cilantro, sour cream, etc.
Notes
For the Meat: Use lean ground beef, ground turkey, ground chicken, or 4 cups of black or pinto beans, or tofu taco meat.
Note on Pan: This recipe calls for a 6-inch by 4-inch pan. A 3-inch deep pan will work, but it will be a tight fit to layer the lasagna. Feel free to use a 7x4 inch heat-safe cake pan if that is what you have on hand.
Storing: Allow the Taco Pie to cool fully. Then store the leftovers in an airtight container for up to 3 days in the refrigerator. Or individually wrap slices in foil and freeze in a freezer-safe bag for up to 1 month. Defrost in the fridge before unwrapping and heating through.
No Instant Pot? If you don't have an Instant Pot, you can prepare this Taco Lasagna in the oven. To do this, prepare the taco meat in a large skillet over medium-high heat. Assemble the taco lasagna as directed, cover with foil, and bake at 375 degrees F for 30 minutes, then uncover and bake for an additional 10 minutes.
Nutrition
Calories: 341kcalCarbohydrates: 15gProtein: 30gFat: 17gSaturated Fat: 10gCholesterol: 87mgSodium: 1337mgPotassium: 552mgFiber: 5gSugar: 6gVitamin A: 857IUVitamin C: 2mgCalcium: 333mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
It was really good. I used 8 corn tortillas broiled until crisp.
Thanks for sharing, Sharon! Thrilled to hear you enjoyed
Would it be possible to use tostada shells in the middle or do one flour tortilla for one layer and then a tostada shell for another layer and go back and forth?
Absolutely! At times, I pan fry my tortillas to crisp them up to get this texture as well.
I made this, the next time I make it I would use about half of the refried beans. To me they over power all the other flavors
Thanks for sharing that feedback, Tom!
It appears that no time is saved using the Instant Pot. There would be economic and environmental savings tho using the IP. Flavour and texture-wise, do you prefer the oven-baked or the IP cooked version.
Hi Karen! I love using the Instant Pot when it is just my family of 4 eating. I don't have to heat the oven (which takes additional) time and this makes a perfect size. As for texture, this dish is about the same either way for me. There are plenty of things I don't care for made in the Instant Pot. You may want to check out Things NOT to cook in your instant pot to see my opinion on those 🙂
This recipe is delicious and so easy to make. It's also quite filling. I only made two layers for us since it's just my husband and me. It's a keeper for sure!
Wonderful! I love to hear you enjoy this recipe so much!
This was delicious. We didn't use refried beans because, quite frankly, I can't stand them. I also added taco seasoning to the ground beef. Will definitely make again
This Mexican lasagna is delicious and so very easy! I served on a bed of shredded lettuce, diced onion, tomato, and avocado, then topped with a dollop of sour cream. Very filling!
Thanks for sharing Chris! I love hearing you enjoyed.
I made this for supper tonight and my whole big family LOVED it! It's definitely going into our repeat favorites!