Best Taco Lasagna Recipe
Taco Lasagna is the ultimate Mexican-themed dinner, made with juicy taco meat, flour tortillas, refried beans, veggies, and lots of Mexican cheese. This casserole is the perfect combination of Mexican-inspired ingredients, combined to create a hearty, filling, and flavorful dish. The perfect make-ahead dinner, or freezer meal!
Best Taco Lasagna
My most ordered dish at any Mexican place is a taco plate. Another favorite meal of mine is, of course, lasagna. I started making my lasagna when I was 17 years old. So combining the two cuisines in one easy-to-make dish is a dream come true. But what is even better is that this taco lasagna tastes better than tacos or lasagna!
This Mexican lasagna combines lots of ooey gooey cheese, seasoned ground beef, veggies like onion, garlic, and peppers between layers of tortillas and beans, you know it has to be very good.
The thing that makes this taco lasagna so uniquely different from regular lasagna is the tortilla layer. Instead of lasagna noodles, you just layer tortillas in between the layers so you don’t have to worry about boiling any pasta.
But that’s not all! It also has tangy salsa with just a little bit of heat, a can of chiles, and taco seasoning for the perfect blend of flavors. Then, it is topped with more salsa and shredded Mexican cheese! You can also serve it with your favorite taco add-ins like guacamole, sour cream, and tomatoes.
In addition, this recipe turns out perfectly cooked, juicy, flavorful, and ready in just about one hour, from start to finish. And I love recipes that make lots of delicious leftovers, that you can either enjoy later or freeze. When I cook mine, I double the ingredients, and one lasagna goes into the oven, and another into the freezer.
I love Mexican-inspired food, as you can tell from the full collection of Mexican-inspired recipes on my blog. Make sure to try my very easy-to-make Taco Pasta and also this Instant Pot Taco Soup. They are both incredibly easy-to-make recipes, but are packed with flavor!!
Reader’s Feedback:
This recipe is another favorite with our readers! Just check the great feedback that it gets:
“This was a very very delicious meal. My daughters and my son destroyed this dish which makes me happy. Thank you”
“I made this tonight with ground Turkey and medium salsa. I skipped the cornstarch and water. It was delicious!!! Not soggy and set up well. Going to make it again. Thanks for the recipe.”
“This is a great twist on lasagna! I love Mexican flavors and this sounds delicious. It’s nice to try a new variation on one of our fave meals!”
What you’ll need to make taco lasagna
Specific items:
- A 9×13-inch casserole dish – I prefer using a glass dish, but you can use what you like.
- A large skillet – For browning the beef. I like to use a cast iron skillet.
- A wooden spoon – Keeps your pots and pans from getting scratched.
For the beef layer:
- Ground beef – I use extra lean ground beef, so it does not get too greasy.
- Garlic – Using diced garlic adds a mild but rich and sweet flavor.
- Onion – Any color onion will do, whatever kind you like. I prefer a yellow sweet onion.
- Green bell pepper – To add more flavor, deseed and chop into one-inch pieces.
- Diced green chiles – Green chiles can range from mild to spicy. Use whatever you and your family like but make sure you drain them.
- Salsa – Storebought salsa is fine, or you can use my tangy and mild salsa recipe.
- Cornstarch – For making cornstarch slurry.
- Water – To dissolve the cornstarch.
- Taco seasoning – You can use storebought or try my easy recipe for homemade taco seasoning.
- Salt – To enhance the other flavors. You can use any kind of salt you like.
- Pepper – I like freshly ground black pepper for the freshest flavor.
Other layers:
- Tortillas – Flour or corn tortillas, eight inches around is what I recommend.
- Pinto or black beans – Either is fine but be sure to drain the juice.
- Refried beans – There are many kinds of refried beans on the market. I prefer to use Goya or Old El Paso.
- Shredded Mexican cheese blend – Make your own with cheddar, asadero, Monterey jack, pepper jack cheese, and season with chili powder and cumin if desired.
Toppings:
- Salsa – Once again, you can use storebought or homemade.
- Shredded Mexican cheese blend – Make your own with the recipe above or you can use storebought.
How do you make Taco Lasagna recipe:
- Prepare the casserole dish: For perfect and uniform cooking, I recommend using a 9×13 non-stick baking pan for this recipe. Also, if you want to double the dish, then go with a larger casserole baking dish.
- Brown the beef: First, start by browning the beef in a large cast-iron skillet, until no longer pink. After that, add the onion, garlic, bell pepper, green chiles, salsa, and taco seasoning. Also, make sure to season everything with salt and pepper.
- Cornstarch slurry: Mix the cornstarch with the water until dissolved and add the mixture to the skillet. Stir, until the mixture thickens and after that remove it from the heat and set aside.
- Assemble: Start with a layer of tortillas and after a layer of refried beans. Next, add the beef mixture, followed by black or pinto beans, and cheese. After that, repeat layers and top with remaining cheese and salsa.
- Bake: Lastly, bake it at 350 degrees F until the cheese is melted and bubbly, for about 30 minutes.
- Serve: Let it rest for 10-15 minutes and after that slice and serve it with your favorite toppings.
Expert tip
To cover or not to cover
There are a lot of opinions about whether to cover your lasagna or not when you bake it. I am on the side of those who do not cover their lasagnas. This is because I want it to get cooked all the way through and there are many layers for the heat to travel through. Some say your lasagna will be dry if you cook it without covering it though.
I believe that if you have the right amount of sauce, cheese, and other juicy ingredients, your lasagna will not dry out. It is also a good idea to put it on the middle shelf so the heat can circulate well. And since my taco lasagna only cooks for 30 minutes, it will not have the time to dry out. It’s that simple.
However, if you are worried about your lasagna getting dry or overcooking, you can certainly cover it with aluminum foil for about the first 20 minutes. But remove it and let it cook without the foil for the last 10 minutes, so it gets cooked through and the cheese browns.
Recipe Variations:
- Meat: While I used ground beef in this Taco Lasagna, you can easily swap the meat for ground chicken, ground turkey, or even sausage, or chorizo.
- Vegetarian: To make it vegetarian, skip the meat altogether and use more refried beans, canned beans, and veggies, including mushrooms, squash, avocado, corn, zucchini, and kale.
- Spicier: Alternatively, make it spicier by using chipotle peppers in adobo sauce or more chiles.
- Gluten-Free: Also, this recipe is easy to make gluten-free, just use corn tortillas and you are good.
- Noodles: I made this recipe using tortillas, but you can use regular lasagna noodles as well.
- Cheese: Another option is to use your favorite cheese, like cheddar, Fontina, Gouda, or Pepper Jack cheese for a spicy kick.
Serving suggestions:
- I enjoy mine topped with a dollop of crema fresca or sour cream, some crumbled cotija cheese, and salsa.
- Taco lasagna is very filling, so I suggest serving it with a chopped Mexican salad on the side, or this crunchy cucumber salad.
- Serve some Mexican appetizers with it, like salsa, guacamole, and some tortilla chips.
- Adults can enjoy it with tequila sunrise or strawberry margarita while the kids may enjoy a horchata.
- Make it a Mexican night and serve along with the Mexican lasagna some crispy bonuelos, homemade sopapillas, or sopapilla cheesecake.
Topping Suggestions:
- Bacon crumbs or chopped bacon
- Cheddar cheese
- Mozzarella cheese
- Chopped green onion
- Parsley or cilantro
- A dollop of sour cream
- Crema Fresca
- Fresh salsa
- Chopped jalapenos
- Homemade guacamole
- Crumbled cotija cheese
Frequently asked questions
What is taco lasagna?
The first person to make this incredible dish was a chef named Nyesha Arrington who got the idea from Mexican pizza. The dish has tortillas, taco meat, cheese, salsa, beans, and tomatoes. Chef Arrington is a renowned restauranteur who was on season nine of Top Chef Texas and was a judge on Next Level Chef. She has owned several restaurants as well including Native Nyesha in New York City.
Should lasagna have two or three layers?
Honestly, it is a personal preference because you can make it two, three, or even four layers if you want to. Just remember the more layers, the more work and the harder it is to keep it together when you serve it. Have you ever tried to serve lasagna with four layers? It usually ends up sliding off the serving spoon. I prefer two layers for this lasagna because it has so many ingredients.
Why is my taco lasagna so greasy?
You probably already know that you have to drain the grease from your ground beef. But if you bought the kind of ground beef with a lot of fat in it, you will never be able to sop it all up. That is why I use a lean ground beef mixture like 80/20. It may also be your cheese making your lasagna greasy. Be sure to get high-quality cheese and shred it yourself. Also, don’t forget the cornstarch slurry.
How to store:
- Refrigerate: Put leftover taco lasagna in plastic wrap it in a sealed container and it can stay refrigerated for several days.
- Freezing: To freeze, let it cool completely and then pack it into a freezer bag. You should eat it within three months.
- Defrost: Leave frozen leftovers in the fridge overnight to thaw for the best results.
- Reheating: You can reheat it in the oven for 10 minutes or in the microwave for two minutes.
How to freeze a lasagna:
Freeze:
- First, let it cool to room temperature, after that, it can be frozen in a freezer-safe dish. Most glass or ceramic casserole dishes are fine for this purpose.
- If it has been put into individual pieces, refrigerate it first, for the layers to settle. It makes wrapping them easier.
- Next, cover the dish with freezer-safe plastic wrap. Make sure to wrap the plastic around the entire dish, to make sure there are no gaps in the wrap where air could get in and cause freezer burn. Also, cover well in aluminum foil.
- In addition, the slices can be individually wrapped in freezer-safe plastic wrap and foil or added to freezer-safe bags. This is a great alternative for those who don’t want to thaw an entire lasagna or want to cook smaller food portions.
- Freeze for up to 3 months for the best flavor. But, it will keep good for 6 months or more.
Thaw:
- The night before you intend to have it for dinner, transfer it from the freezer to the fridge and thaw it overnight.
- Once thawed cook it or reheat if it has been already cooked.
- If you try to bake it while it’s still frozen or partially frozen, it will cook unevenly and it won’t be as good.
More Mexican Recipes:
Recipe Tips:
- Use quality ground beef. This will make the dish more flavorful.
- The inner temperature of this taco lasagna should be 165 degrees F on an instant-read thermometer when it is finished.
- Be sure to get lean ground beef like 80/20 so it does not have too much grease.
- You can chop your veggies in a food processor or high-speed blender to save time.
- Make sure you drain the grease before using your ground beef and always remember to use a cornstarch slurry.
Taco Lasagna Recipe
Ingredients
- 12 flour or corn tortillas 8 inch ones
- 1 can (15 ounces) black or pinto beans rinsed and drained
- 2 cans (16 ounces) refried beans refried beans
- 3 cups shredded Mexican cheese blend
Beef Layer:
- 1 1/2 pounds ground beef
- 1 small onion finely diced
- 6 cloves garlic minced
- 1 green bell pepper finely diced
- 1 can (7 ounces) diced green chiles
- 3 cups salsa
- 2 tablespoons taco seasoning
- Salt and pepper to taste
Cornstarch Slurry:
- 2 tablespoons cornstarch
- 4 tablespoons water
Topping:
- 1 cup salsa
- 1 cup shredded Mexican cheese blend
Instructions
- Preheat the oven to 350 degrees F and place a baking rack in the middle of the oven.
- Lightly grease a 9x13 inch deep casserole dish with cooking spray and set it aside.
Beef Layer:
- Place a large skillet or cast iron pan on the stove over medium-high heat. Once the skillet is hot add 2 tablespoons of oil to it.
- Next, add the beef to the skillet and cook unmoved for 1 minute, so it gets a nice sear. After that, use a wooden spoon to break the beef. Cook stirring for about 5 minutes, or until no longer pink. Drain grease from the pan, leaving only about 2 tablespoons.
- Add diced onion, diced bell pepper, minced garlic, diced green chiles, 3 cups of salsa, and taco seasoning. Season with salt and pepper to taste.
- Stir and bring to a simmer, simmer for 2 about two minutes. Reduce heat to low and cook for 5-7 minutes.
Cornstarch Slurry:
- Mix cornstarch with water until cornstarch is dissolved and add to the beef mixture. Stir and cook for 2-3 minutes, until the mixture thickens. Make sure you stir, to avoid the beef from sticking to the bottom of the pan.
- Remove the skillet from heat and set it aside.
Assembling the lasagna:
- Add two tortillas to the prepared pan. Cut 1 tortilla into quarters and add each quarter to the corners of the pan, to cover any empty spaces there. Cut 1 tortilla in half, and add each half to each side of the pan, straight side touching the pan and covering the empty space.
- Add half of the refried beans and carefully spread them on top of the tortillas, trying to avoid moving the tortillas.
- Add half of the beef mixture and spread it evenly.
- Add half of the black or pinto beans, on top of the beef mixture.
- Top with 1 1/2 cups of shredded Mexican blend cheese.
- Repeat with another layer of tortillas, remaining refried beans, remaining beef mixture, remaining black or pinto beans, and 1 1/2 cups cheese.
- Top with another layer of tortillas, spread 1 cup of salsa over the final layer of tortillas, and sprinkle 1 cup of shredded Mexican blend cheese.
Bake:
- Bake in the preheated oven for 30 minutes. Broil for 2-3 minutes, or until the cheese is golden brown and bubbly.
- Remove from the oven and place on a cooling rack. Let the lasagna cool for 30-40 minutes, before slicing and serving.
- Garnish with freshly chopped cilantro and a dollop of sour cream.