Taco Lasagna

Why You’ll Love This Recipe

Taco Lasagna brings together the bold, zesty flavors of tacos with the comforting, layered structure of lasagna. It’s easy to make, customizable with your favorite toppings, and can feed a hungry group with ease. Whether you’re a fan of Tex-Mex or just love a cheesy, satisfying dish, this recipe hits all the right notes.

Ingredients

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

• Ground beef
• Taco seasoning
• Refried beans
• Salsa
• Flour or corn tortillas
• Shredded cheddar cheese
• Shredded Monterey Jack cheese
• Optional toppings: sour cream, green onions, black olives, jalapeños, diced tomatoes, cilantro

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
3. Stir in taco seasoning and a bit of water; simmer for 5 minutes until thickened.
4. Spread a thin layer of salsa on the bottom of a baking dish.
5. Add a layer of tortillas, followed by refried beans, taco meat, salsa, and shredded cheeses.
6. Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
7. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and melted.
8. Let it rest for 5–10 minutes before slicing. Add desired toppings and serve.

Servings and timing

This recipe yields about 8 servings.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

• Switch up the meat: Use ground turkey, chicken, or even shredded rotisserie chicken.
• Vegetarian option: Skip the meat and load it up with beans, lentils, corn, and sautéed peppers.
• Add heat: Mix in chopped jalapeños or use a spicy salsa for more kick.
• Low-carb version: Replace tortillas with thinly sliced zucchini or low-carb wraps.
• Cheese blend: Add queso fresco, pepper jack, or a Mexican cheese blend for extra flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place individual slices in the microwave or reheat in the oven at 350°F until warmed through.
Taco Lasagna also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and bake until heated.

FAQs

Can I make Taco Lasagna ahead of time?

Yes, you can assemble it a day in advance and bake it when ready. Store covered in the fridge until cooking.

What type of tortillas should I use?

Either flour or corn tortillas work. Flour tortillas give a softer texture, while corn tortillas offer a more authentic flavor.

Can I use store-bought taco seasoning?

Absolutely. You can also make your own using chili powder, cumin, paprika, garlic powder, and onion powder.

Can I freeze Taco Lasagna?

Yes, it freezes well. Assemble and freeze unbaked, or freeze leftovers. Reheat in the oven until heated through.

How do I keep it from getting soggy?

Use a thicker salsa and avoid adding too much liquid. Let it rest before cutting to allow it to set.

Can I make this in a slow cooker?

Yes, layer the ingredients in a slow cooker and cook on low for 4–5 hours or on high for 2–3 hours.

What can I use instead of refried beans?

You can use black beans, pinto beans, or a bean and corn mix for a chunkier texture.

How spicy is this dish?

It depends on your salsa and seasoning. You can keep it mild or add heat with hot sauce or spicy salsa.

Can I add rice to the layers?

Yes, cooked Mexican or Spanish rice makes a great addition to the layers.

What sides go well with Taco Lasagna?

Serve with a side salad, tortilla chips and guacamole, or Mexican-style corn for a complete meal.

Conclusion

Taco Lasagna is a flavor-packed, family-friendly dish that brings the best of two worlds to your dinner table. Easy to customize, quick to assemble, and guaranteed to satisfy, this recipe is sure to become a regular in your rotation. Whether you’re feeding a crowd or enjoying leftovers the next day, Taco Lasagna is always a winning choice.

Taco Lasagna

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Taco Lasagna is a hearty and flavorful fusion of Mexican and Italian cuisines, featuring layers of seasoned ground beef, tortillas, cheese, salsa, and refried beans. Perfect for busy weeknights or feeding a crowd.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Tex-Mex
• Diet: Halal

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 1/4 cup water
• 1 can (16 oz) refried beans
• 2 cups salsa
• 8 flour or corn tortillas
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• Optional toppings: sour cream, green onions, black olives, jalapeños, diced tomatoes, cilantro

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Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
3. Add taco seasoning and water; simmer for 5 minutes until thickened.
4. Spread a thin layer of salsa on the bottom of a baking dish.
5. Layer tortillas over the salsa, then spread refried beans, taco meat, salsa, and shredded cheeses.
6. Repeat layers until ingredients are used, ending with a layer of cheese on top.
7. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly.
8. Let rest for 5–10 minutes before slicing. Top with desired toppings and serve.

Notes

• Make it vegetarian by omitting meat and adding beans, lentils, or veggies.
• Use spicy salsa or add jalapeños for extra heat.
• Freeze leftovers or prep in advance for easy reheating.
• Let the lasagna rest before slicing to prevent sogginess.
• Customize cheese and toppings to your liking.

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 5g
• Sodium: 950mg
• Fat: 27g
• Saturated Fat: 13g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 75mg