Best Taco Lasagna Recipe [VIDEO]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
4.94 from 15 reviews

Beef Casseroles Cinco de Mayo

Cook time Cook time: 30 minutes

Taco Lasagna is flavorful, cheesy, and delicious. This casserole is the perfect combination of Mexican inspired ingredients, put in a traditional lasagna dish. It is an easy meal to make for the whole family to enjoy!

We love Mexican inspired foods, and we have a full collection of them on our blog. Starting from our popular Instant Pot Taco Soup to Chicken Tortilla Soup. After receiving multiple requests, we added the delicious Taco Lasagna to the list.

Best Taco Lasagna

This Taco Lasagna is the ultimate comfort food. What is even better, it combines the taco flavors with lasagna is one recipe, which raises this dish to a whole new level. I am in love with Mexican food, and especially tacos.

My most ordered dish at any Mexican place would definitely be a taco plate. Another favorite meal of mine is, of course, lasagna. So combining the two together in one easy to make the dish, is a dream come true.

The Taco Lasagna combines the beef cooked with chunky and spicy salsa, taco seasoning, tortillas, and lots of cheese. I added some veggies into the mix, such as onion, some garlic, and green bell pepper, to lift up the flavors in the dish. Also, to make it a more traditional and authentic Mexican meal, I added a blend of Mexican cheese, and beans. 

The casserole turns out perfectly cooked, juicy, flavorful, and ready in just about one hour, from start to finish. This dish can be served with your favorite toppings, such as sour cream, avocado, salsa, fresh cilantro, or some chopped fresh jalapenos for a spicier kick. Another fun part of this meal is that instead of lasagna noodles, you use flour or corn tortillas.

WHAT IS TACO LASAGNA?

This is a comfort casserole dish that uses corn tortilla in combination with ground beef, taco seasoning, cheese, and veggies. All layered together then baked till bubbly and golden brown. 

Can I swap the meat in this recipe?

Absolutely! While I used ground beef in this Taco Lasagna. However, you can easily swap the meat by using ground chicken, ground turkey, or even sausage. 

To make it vegetarian, skip the meat altogether. All options will work perfectly well.

Taco Lasagna Topping Suggestions

  • Bacon crumbs or chopped bacon
  • Cheddar cheese or Mozzarella cheese
  • Chopped green onion, parsley, or cilantro
  • A dollop of sour cream
  • Crema Fresca
  • Fresh salsa
  • Chopped jalapenos and guacamole

WHAT SHOULD I BAKE THE TACO LASAGNA IN?

  • For perfect and uniform cooking, I recommend using 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. 

HOW TO  FREEZE COOKED TACO LASAGNA?

  • First, let the lasagna cool to room temperature. An entire cooked lasagna can be frozen in a freezer-safe dish. Most glass or ceramic casserole dishes are fine for this purpose.
  • If the lasagna has been but into individual pieces, refrigerate it first, for the layers to settle. It makes wrapping them easier.
  • Next, cover the lasagna with freezer-safe plastic wrap. Then, 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.
  • The individual lasagna 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 best flavor. It will keep good for 6 months or more.

HOW TO THAW AND REHEAT FROZEN TACO LASAGNA?

  • The night before you intend to have the lasagna for dinner, transfer it from the freezer to the fridge and thaw it overnight.
  • Once thawed cook the lasagna 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.

Other Pasta Recipes:

Taco Lasagna Recipe Tips

  • Use quality ground beef. This will make the dish more flavorful.
  • Also, to shave off a few calories, substitute the ground beef with ground turkey or chicken. In addition, I would recommend using reduced-fat cheese.
  • For a healthier version, try my zucchini lasagna. It is equally delicious. 
  • For a fresh burst of vibrant flavor and color, toss a palmful of minced cilantro, fresh basil,  or parsley on top of this casserole before serving.
  • Similarly, you could use reduced-fat cheese. Also, you can use your preferred cheese in this recipe.
  • Add more or fewer veggies upon discretion. I like to use one green bell pepper, but a cup of zucchini would work great as well.
  • While I have used tortillas instead of lasagna noodles, you can also make this Taco Lasagna with traditional lasagna noodles.
  • Feel free to use your favorite cheeses or a mix of a few varieties. Just go with what you like the most. 

Taco Lasagna Recipe

Taco Lasagna

Taco Lasagna is full of flavors, cheesy and delicious. This lasagna is the perfect combination of  Mexican inspired ingredients, put in a traditional lasagna dish.
4.94 from 15 votes
Save Print Pin Rate
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 slices
Calories: 730kcal
Author: Catalina Castravet

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 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 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.
  • 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 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.

Video

Nutrition

Calories: 730kcal | Carbohydrates: 54g | Protein: 53g | Fat: 55g | Saturated Fat: 27g | Cholesterol: 172mg | Sodium: 2664mg | Potassium: 1058mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1630IU | Vitamin C: 20.9mg | Calcium: 948mg | Iron: 6.3mg
Made This Recipe?

Show me what you made on Instagram or Facebook and tag me at @sweetnsavorymeals or hashtag it at #sweetnsavorymeals.

Get free recipes to your inbox!

Comments

Leave a reply

Sarah

I made this tonight with ground Turkey and medium salsa. I skipped the cornstarch and water. It was delicious!!! Not soggy and set up really well. Definitely going to make it again. Thanks for the recipe.

Reply

Happy you loved it Sarah! Thanks for stopping by!

Reply

Tammy

Hi, can this be frozen before it's cooked? My son is at college and I try to fill his freezer.

Reply

Yes, it definitely can!!

Reply

Joanne

I use corn tortillas baked chicken and enchilada sauce in my taco lasagna along with other ingredients. So yummy

Reply

Those are great additions :) thanks for sharing

Reply

Carmen Guinn

I think the wait time is a little long I waited about 20 min and it was great

Reply

Vicki darringer

What brand of salsa did you use

Reply

usually Tostitos

Reply

Gerald Barnett

This was a very very delicious meal. My daughters and my son destroyed this dish which makes me happy. Thank you

Reply

I am so happy!

Reply

Trish

Hi this look delish I’m wondering if i can prepare it in advance? Freezing is it possible do I need to cook it before?

Reply

Yes, you can!

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.