Name: Easy Taco Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb ground beef or ground turkey; 1 small onion, chopped; 1 packet taco seasoning; 1 1/2 cups salsa or enchilada sauce; 8 flour or corn tortillas; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) corn, drained; 1/2 cup sour cream or Greek yogurt (optional); 2 cups shredded cheddar or Mexican blend cheese; 1 tbsp olive oil or cooking spray; Fresh cilantro or green onions, for garnish (optional)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Taco Lasagna is fast, flavorful, and easy to customize with whatever you have on hand. It’s a crowd-pleaser that works well for weeknight dinners, potlucks, or meal prep. You’ll love how all the classic taco ingredients are transformed into a hearty, baked dish—no need to assemble individual tacos or worry about making a mess. Plus, it freezes and reheats beautifully, making it perfect for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ground beef or ground turkey
Onion (chopped)
Taco seasoning
Salsa or enchilada sauce
Flour or corn tortillas
Canned black beans (drained and rinsed)
Canned corn (drained)
Sour cream or Greek yogurt (optional)
Shredded cheddar or Mexican blend cheese
Olive oil or cooking spray
Fresh cilantro or green onions (optional, for garnish)

Directions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large skillet, heat a bit of oil over medium heat. Add onion and cook for 2–3 minutes.
Add ground beef and cook until browned. Drain excess grease. Stir in taco seasoning and ½ cup of salsa or enchilada sauce. Simmer for 2–3 minutes.
Add black beans and corn to the skillet and stir to combine. Remove from heat.
Layer the bottom of the baking dish with tortillas, tearing them to fit as needed.
Spoon a layer of the beef mixture over the tortillas, followed by a thin layer of salsa, a few dollops of sour cream if using, and a sprinkle of cheese.
Repeat layers (tortillas, meat, salsa, sour cream, cheese) until all ingredients are used, finishing with a generous layer of cheese on top.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly.
Let rest for 5–10 minutes before slicing. Garnish with chopped cilantro or green onions, if desired.

Servings and timing

This recipe serves 6–8 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Use ground chicken, shredded rotisserie chicken, or a vegetarian meat alternative.
Swap black beans for refried beans or pinto beans.
Add jalapeños or hot sauce for a spicier kick.
Use nacho cheese sauce for a creamier version.
Layer in sautéed bell peppers or spinach for extra veggies.
Make it low-carb by using low-carb tortillas or sliced zucchini.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions until heated through, or cover and bake in a 350°F (175°C) oven for 15–20 minutes. This dish also freezes well—wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make Taco Lasagna ahead of time?

Yes, assemble it up to 24 hours in advance, cover, and refrigerate. Bake when ready to serve.

Can I use corn tortillas instead of flour?

Yes, corn tortillas give it a more traditional Mexican flavor and work just as well.

What kind of cheese works best?

Cheddar, Monterey Jack, or a Mexican blend cheese melt well and add great flavor.

Can I make this vegetarian?

Absolutely. Skip the meat and add more beans, corn, or a plant-based meat alternative.

Is this recipe spicy?

It’s mild as written, but you can add jalapeños, hot salsa, or chili flakes for more heat.

Can I freeze Taco Lasagna?

Yes, it freezes very well. Wrap tightly and store in the freezer for up to 2 months.

How do I prevent the lasagna from getting soggy?

Drain the beans and corn well, and don’t overdo the salsa layers. Letting it rest after baking also helps it set.

Can I add rice?

Yes, you can stir in cooked rice with the meat mixture for a more filling casserole.

What sides go well with Taco Lasagna?

Mexican rice, chips and guacamole, or a fresh green salad make great sides.

How do I make it gluten-free?

Use corn tortillas and gluten-free taco seasoning to make the dish gluten-free.

Conclusion

Easy Taco Lasagna is the ultimate fusion comfort food—cheesy, flavorful, and packed with everything you love about tacos, all in a convenient layered casserole. It’s quick to prepare, easy to customize, and perfect for feeding a crowd or enjoying as leftovers. Make it once, and it’s sure to become a new go-to in your dinner rotation.

Easy Taco Lasagna

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy Taco Lasagna is a layered Tex-Mex casserole combining seasoned ground beef, tortillas, salsa, beans, and cheese for a hearty, family-friendly dinner that’s quick to make and packed with flavor.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6–8 servings
Category: Main Dish
Method: Baked
Cuisine: Mexican-Inspired
Diet: Halal

Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large skillet, heat oil over medium heat. Add chopped onion and cook for 2–3 minutes.
Add ground beef and cook until browned. Drain any excess grease.
Stir in taco seasoning and 1/2 cup of salsa or enchilada sauce. Simmer for 2–3 minutes.
Add black beans and corn, stir to combine, then remove from heat.
Layer the bottom of the baking dish with tortillas, tearing as needed to fit.
Spoon a layer of the beef mixture over the tortillas, then a layer of salsa, dollops of sour cream (if using), and a sprinkle of cheese.
Repeat the layers (tortillas, meat, salsa, sour cream, cheese) until all ingredients are used, ending with a layer of cheese on top.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly.
Let rest for 5–10 minutes before slicing. Garnish with chopped cilantro or green onions if desired.

Notes

Use ground chicken, shredded rotisserie chicken, or plant-based meat for variation.
Swap black beans with refried or pinto beans.
Add jalapeños or hot sauce for a spicier version.
Layer in bell peppers or spinach for extra vegetables.
Make ahead and refrigerate unbaked for up to 24 hours.

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 5g
Sodium: 870mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 28g
Cholesterol: 75mg