Taco lasagna

Taco Lasagna Recipe

ByYummy Recipes

If you’re torn between taco night and pasta night, why not have both? This Taco Lasagna brings together the bold, spicy flavor of your favorite tacos layered up like a lasagna, creating a Tex-Mex masterpiece that’s equal parts cheesy, meaty, and irresistible. With seasoned ground beef, layers of tortillas, melty cheese, and zesty salsa, this dish is a guaranteed crowd-pleaser.

It’s comfort food with a twist—easy to assemble, family-friendly, and perfect for feeding a group or meal prepping for the week. Whether it’s a weeknight dinner or a weekend gathering, Taco Lasagna serves up flavor and fun in every bite.

Why You’ll Love This Taco Lasagna

  • Layered Like Lasagna, Tastes Like Tacos: All your favorite taco ingredients baked together in cheesy, saucy layers.
  • Quick & Easy: Minimal prep with simple steps, ready for the oven in minutes.
  • Customizable: Make it spicy, creamy, veggie-packed, or loaded with toppings—it’s yours to style.
  • Make-Ahead Friendly: Assemble it early and bake when ready. It even freezes well.
  • A Family Favorite: Kid-approved and crowd-tested—there’s never a single serving left behind.

Ingredients You’ll Need

  • 1 lb ground beef
  • 1 packet taco seasoning (or 2 tablespoons homemade)
  • 1/2 cup water
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (frozen, fresh, or canned)
  • 1 cup salsa (mild, medium, or hot)
  • 8 small flour tortillas (or corn tortillas)
  • 2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack)
  • 1/2 cup sour cream (optional, for layering or serving)
  • Chopped fresh cilantro, for garnish
  • Sliced green onions, for garnish

How to Make Taco Lasagna

Step 1: Cook the Taco Beef

In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess grease. Add taco seasoning and 1/2 cup of water. Stir and simmer for 2–3 minutes. Add black beans, corn, and salsa. Stir everything together and let simmer another 2–3 minutes.

Step 2: Prep the Baking Dish

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or oil.

Step 3: Layer the Lasagna

  • Start with a layer of 2 tortillas, covering the bottom of the dish (cut to fit if needed).
  • Add 1/3 of the meat mixture.
  • Sprinkle 1/3 of the shredded cheese.
  • Repeat layers: tortillas, meat, cheese—until all ingredients are used up. End with a generous cheese layer on top.

Optional Layer: Add a few dollops of sour cream between layers for creaminess.

Step 4: Bake

Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes, or until cheese is melted and bubbling.

Step 5: Rest and Serve

Let the taco lasagna sit for 10 minutes before slicing. Garnish with chopped cilantro and green onions. Serve with extra salsa, sour cream, or guacamole if desired.

Delicious Variations

  • Add Rice: Layer in cooked Mexican rice for extra heartiness.
  • Make It Spicy: Add diced jalapeños or a splash of hot sauce to the meat.
  • Go Vegetarian: Use plant-based ground beef or a mix of sautéed vegetables like zucchini, mushrooms, and bell peppers.
  • Use Refried Beans: Swap black beans for refried beans for a creamier layer.
  • Swap the Tortillas: Corn tortillas add a more traditional flavor; flour tortillas give it a soft and chewy bite.

Serving Suggestions

  • Taco Toppings Bar: Let everyone top their slice with guac, salsa, sour cream, or crushed tortilla chips.
  • With a Side Salad: Freshen it up with a crisp romaine salad with lime vinaigrette.
  • Mexican Street Corn: A flavorful, fun side dish that matches the theme perfectly.
  • As Party Food: Cut into squares and serve as hearty appetizers or potluck-style servings.

Recipe Tips

  • Let It Rest: Don’t skip the resting time—this helps it hold together when slicing.
  • Use Thick Salsa: A chunky salsa works better than watery varieties to avoid soggy layers.
  • Double for a Crowd: Easily scale up and bake in two dishes.
  • Freeze Before or After Baking: Cool completely before freezing; wrap tightly. To bake from frozen, cover with foil and bake at 350°F for 60–75 minutes.

Storage & Reheating

  • Refrigerator: Store in an airtight container up to 4 days.
  • Freezer: Freeze individual portions or the full lasagna for up to 3 months.
  • Reheat: Microwave slices until hot, or bake covered at 350°F for 20 minutes.

Nutrition (Per Serving, Approximate)

  • Calories: 460
  • Protein: 29g
  • Carbs: 30g
  • Fat: 24g
  • Fiber: 4g
  • Sodium: 780mg

Recipe Summary

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Serves: 6–8

FAQs

Can I use rotisserie chicken instead of ground beef?
Absolutely—just season it with taco seasoning and warm it in a skillet with the salsa and beans before layering.

Can I make this ahead?
Yes! Assemble the lasagna and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to the bake time if coming straight from the fridge.

Can I freeze leftovers?
Definitely. Slice into portions, wrap individually, and freeze. Great for lunchboxes or easy dinners.

Can I use low-carb tortillas?
Yes—any type of tortilla works here. Just make sure they’re sturdy enough to hold layers.

What’s the best cheese for taco lasagna?
A blend of cheddar and Monterey Jack is ideal for melt and flavor, but you can also use Colby, mozzarella, or a Mexican cheese blend.

Conclusion

Taco Lasagna is the perfect mashup of two comfort food classics: layered, cheesy, satisfying like lasagna, but with the zesty, spicy soul of taco night. It’s a dish that works just as well for casual dinners as it does for parties or meal prep. With bold flavors, a gooey cheese topping, and layers you can see and taste, it’s one of those recipes that brings people running to the table—and leaves them asking for seconds.

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