Taco Lasagna

Why You’ll Love This Recipe

This Taco Lasagna has all the best parts of taco night without the mess. It’s a crowd-pleaser that’s both satisfying and customizable—you can make it mild or spicy, vegetarian or meat-filled. The layers of soft tortillas, rich meat sauce, and melty cheese create an irresistible combination that’s comforting yet exciting. Plus, it 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
• Taco seasoning
• Onion, diced
• Garlic, minced
• Salsa or enchilada sauce
• Black beans, rinsed and drained
• Corn kernels
• Flour or corn tortillas
• Shredded cheddar cheese
• Shredded Monterey Jack cheese
• Olive oil or cooking spray

Directions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or olive oil.
2. In a large skillet, cook the ground beef and diced onion over medium heat until the meat is browned. Drain excess grease.
3. Add minced garlic, taco seasoning, salsa (or enchilada sauce), black beans, and corn to the skillet. Stir and cook for 5 minutes until well combined and heated through.
4. In the prepared baking dish, layer 3 tortillas on the bottom (you can cut them to fit).
5. Spread a layer of the meat mixture over the tortillas, then sprinkle a generous amount of cheese.
6. Repeat the layers until all ingredients are used, finishing with a cheese layer on top.
7. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
8. Let the Taco Lasagna rest for 10 minutes before slicing and serving. Garnish with sour cream, diced tomatoes, green onions, or cilantro if desired.

Servings and timing

This recipe serves 8 people and takes about 45 minutes total—15 minutes for prep and 30 minutes for baking.

Variations

• Vegetarian Version: Substitute the meat with extra beans, lentils, or a plant-based ground meat alternative.
• Spicy Twist: Use spicy salsa, add jalapeños, or include a dash of hot sauce in the meat mixture.
• Chicken Taco Lasagna: Replace ground beef with shredded or cooked diced chicken.
• Low-Carb Option: Use low-carb tortillas or thin zucchini slices in place of tortillas.
• Creamy Layer: Add a layer of sour cream or cream cheese for extra richness.

Storage/Reheating

Store leftover Taco Lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 1–2 minutes or heat the entire dish in the oven at 350°F (175°C) for 15–20 minutes, covered with foil. For longer storage, freeze tightly wrapped portions for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I make Taco Lasagna ahead of time?

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

Can I use corn tortillas instead of flour?

Absolutely. Corn tortillas give the dish a more traditional Mexican flavor and slightly firmer texture.

How do I keep the lasagna from getting soggy?

Let it rest after baking so the layers set and any excess moisture is absorbed.

What toppings go well with Taco Lasagna?

Try sour cream, guacamole, diced tomatoes, shredded lettuce, or crushed tortilla chips for added crunch.

Can I freeze Taco Lasagna?

Yes, it freezes very well. Wrap tightly with plastic wrap and aluminum foil before freezing.

Can I use chicken or turkey instead of beef?

Yes, ground chicken or turkey work perfectly and make the dish a bit lighter.

What can I serve with Taco Lasagna?

It pairs nicely with Spanish rice, refried beans, or a fresh green salad.

Can I use store-bought taco seasoning?

Yes, but you can also make your own blend using chili powder, cumin, paprika, garlic powder, and oregano.

How do I make it extra cheesy?

Add a layer of cream cheese or extra shredded cheese between each layer for maximum cheesiness.

How long should it rest before serving?

Let it rest for about 10 minutes after baking so the layers hold together when sliced.

Conclusion

Taco Lasagna is a fun and flavorful twist on traditional tacos that brings everyone to the table. With its layers of seasoned meat, tortillas, and melted cheese, it’s hearty, comforting, and customizable. Whether for a casual family dinner or a weekend gathering, this easy-to-make dish guarantees big flavor and happy faces every time.

Taco Lasagna

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Taco Lasagna is a delicious fusion of Mexican and Italian cuisines, featuring layers of seasoned beef, beans, cheese, and tortillas baked into a hearty, flavorful casserole.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-American
• Diet: Halal

Ingredients

• 1 lb ground beef or ground turkey
• 1 packet taco seasoning (or homemade equivalent)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups salsa or enchilada sauce
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 9 small flour or corn tortillas
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• 1 tbsp olive oil or cooking spray

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
2. In a large skillet, cook ground beef and diced onion over medium heat until meat is browned. Drain excess grease.
3. Add minced garlic, taco seasoning, salsa (or enchilada sauce), black beans, and corn. Stir well and cook for 5 minutes until heated through.
4. Place 3 tortillas at the bottom of the prepared baking dish, cutting to fit as needed.
5. Spread a layer of the meat mixture over the tortillas, then sprinkle with a blend of cheddar and Monterey Jack cheese.
6. Repeat the layers two more times, finishing with cheese on top.
7. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly.
8. Let rest for 10 minutes before slicing. Garnish with sour cream, diced tomatoes, green onions, or cilantro if desired.

Notes

• Letting the lasagna rest after baking helps the layers set and makes it easier to slice.
• Use spicy salsa or add jalapeños for an extra kick.
• Substitute meat with lentils or plant-based crumbles for a vegetarian option.
• Freeze leftovers for up to 2 months; thaw overnight in the fridge before reheating.

Nutrition

• Serving Size: 1 piece
• Calories: 480
• Sugar: 5g
• Sodium: 980mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 90mg