Best Taco Lasagna Recipe [VIDEO]

Catalina Castravet
By Catalina Castravet
4.94 from 15 reviews

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. 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.

Taco lasagna with ground beef photo.

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 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 Mexican meal, I added a blend of Mexican cheese, and beans. 

The lasagna turns out perfectly cooked, juicy, flavorful and ready in just about one hour, from start to finish. This meal 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.

Taco Lasagna Recipe Tips

  • Use quality ground beef. This will make the dish more flavorful.
  • To shave off a few calories, substitute ground turkey or chicken for ground beef.
  • 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.
  • For a fresh burst of vibrant flavor and color, sprinkle some minced cilantro or parsley on top of this Taco Lasagna before serving.

Image of homemade taco lasagna.

Can I swap the meat in this recipe?

Absolutely! While I used ground beef in this Taco Lasagna, using ground chicken and/or ground turkey 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


Photo of sliced taco lasagna on a white plate.


  • 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.


  • 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.

Save Recipe
4.94 from 15 reviews
Taco Lasagna
Author: Catalina Castravet Serves: 8 slices
Prep time: 30 minutes Cook time: 30 minutes Total time: 1 hr


  • 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 


  • 1 cup  salsa 
  • 1 cup  shredded Mexican cheese blend 


  1. Preheat oven to 350 degrees F and place a baking rack in the middle of the oven.
  2. Lightly grease a 9x13 inch deep casserole dish with cooking spray and set aside.

Beef Layer:

  1. 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.
  2. 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.
  3. Cook stirring for about 5 minutes, or until no longer pink. Drain grease from the pan, leaving only about 2 tablespoons.

  4. 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.
  5. Stir and bring to a simmer, simmer for 2 about two minutes. Reduce heat to low and cook for 5-7 minutes.

Cornstarch Slurry:

  1. 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.
  2. Remove the skillet from heat and set aside.

Assembling the lasagna:

  1. 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.
  2. Add half of the refried beans and carefully spread them on top of the tortillas, trying to avoid moving the tortillas.
  3. Add half of the beef mixture and spread it evenly.
  4. Add half of the black or pinto beans, on top of the beef mixture.
  5. Top with 1 1/2 cups of shredded Mexican blend cheese.
  6. Repeat with another layer of tortillas, remaining refried beans, remaining beef mixture, remaining black or pinto beans and 1 1/2 cups cheese.
  7. 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.


  1. Bake in the preheated oven for 30 minutes. Broil for 2-3 minutes, or until the cheese is golden brown and bubbly.
  2. Remove from the oven and place on a cooling rack. Let the lasagna cool for 30-40 minutes, before slicing and serving.
  3. Garnish with freshly chopped cilantro and a dollop of sour cream.
Calories: 730 Carbohydrates: 54 Protein: 53 Fat: 55 Saturated Fat: 27 Cholesterol: 172 Sodium: 2664 Potassium: 1058 Fiber: 9 Sugar: 12 Vitamin A: 1630 Vitamin C: 20.9 Calcium: 948 Iron: 6.3
Save Recipe

Image of authentic taco lasagna.

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This lasagna is so delicious, i love how the ingredients mix here. Very yummy highly recommended!



This is super good. We made this lasagna on sunday and it was tasty ans auper rich. I even added some bacon on top, yummy!


Thank you for the feedback! I am happy that you liked it!


Chasity Boatman

This looks delicious! It's a great way to spice up lasagna.


Jeanette E.

My kids love tacos but they are so messy! I have to try this...I know my kids will love it and it's easy to make + makes everyone happy. Thanks for the recipe!



This is one of those cold fall and winter meals we love. Easy to make and freeze as well 


its the perfect freezer meal!


Tomi C

Taco lasagna is in regular rotation at our home. I usually make it with a mix of ground turkey and ground beef.


I am happy that you like it. I love using chicken as well.


Melissa Chapman

I love a good fusion recipe like this. It is so good that you can hide your veggies in this and individualize this great dish and make it healthier.


Yes! You can make it healthier and use your favorite veggies!


[email protected]

I love this creative recipe! The flavors of mexican but the heartiness of lasagna. I want to try making this.


You should give it a try!



My family is huge fans of taco recipes. I know they would love this. Looking forward to giving this recipe a try. 


If you love tacos, you will love this lasagna!


Amber Myers

I need to try this for sure. I love tacos. I love lasagna. So I am sure I will love this combo. I'll be trying it for dinner soon!


You will love it!



Pasta is a family favorite at our house. They would definitely like this recipe,as would my husband. It looks full of flavor!



well i know what i mgoing to making this weekend- holy yum this looks good my friend- my kids would love this too!



Yum! I have never had a taco lasagna recipe before, I know my family would love this! Thanks for sharing the recipe, this will be added to our meal ideas for sure.


Tabitha Blue

Ohhhh this is something I haven't made before. But I love any kind of taco flavors, so this would be such a hit in our home!



I love this combination of flavors! What an incredible flavor profile! I am going to add this to our menu next week!



Taco Lasagna just sounds delicious!! Two of my favorite meals in one...tacos and pasta!!


Shoshana Sue

This lasagna looks so divine! I love that you can freeze it too, never tried it before. Would try it out



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!


Kita Bryant

What a great idea. I love tacos but love the fact that you can freeze this for later use.



I made this yesterday and my husband and kids loved it! The flavors are so good!!! I didnt have enough beans to add, and it was still amazing! Definitely a keeper!



My husband hates Lasagna (I have no idea why), but I suspect that I can trick him with this Taco twist.



I just absolutely loved this. Easy to make and delicioys! Thank you for sharing the recipe!



Looks good. Do you have to use refried beans?


yes can use any beans that you like :)


yvonne maples

made this today for dinner it is to die for


Denise hansen

Cooking this as I I type, not to be a smar***, but how do you cook beef until it is no longer beef?????😂


lol I corrected it haha


Franczhesca Martinez

Delicious, but the ingredients call for 3 cups of cheese and you need to have 4 cups. 1 & 1/2 cup per layer (2) and then 1 cup for the topping.


Shelly Martin

I’m making it right now, I added cream cheese and a layer of Spanish rice 🤷🏻‍♀️ Fingers crossed


Hope you like it!


Catherine Cooper

I made this using ground turkey, black refried beans, and whole pinto beans. It was delicious although I thought it had too much refried beans. I did add the cornstarch and water but the meat mixture was pretty firm without it. I'm not sure if its because I used turkey instead of beef. Next time I'll use one can of refried beans and mix it into the meat to make it easier to spread. I'll also add a can of corn to the layers for added flavor.



Very good recipe but needs afew, small tweaks. I used flour tortillas instead of corn tortillas. Definitely needs more crunch like ingredients added, so I will add some choppped up jalapenos and a can of corn next time I make this. Without these, the beans are just to mushy and soft. Also instead of a can of green chiles, use a can of Rotel. Tomatoes with green chilies. Perfect.


thank you for your suggestions!


Nikki Krakauer “JustTabandMe”

I confess, I watched the video, & then looked at the recipe. That bowl of salsa (twice) looked large as my huge bread bowl!!! The recipe made it clear though! Thanks for posting this! I have a potluck on Sunday, so I think, listening to the comments, I’ll try this! Just so you know, peppers are both male and female. The female has 4 “footies”, and the male only 3, and the female has less bitterness than the male. I usually just go for red, but I definitely want to mix colors with this dish! I almost think I’ll add a bowl of somewhat crunched corn chips on the side! Again, thanks!


Johanna Estes

This was VERY GOOD. A family keeper .But confessed on the 30-40 minute wait before slicing.. Had to reheat sliced portions in microwave ...still was a hit.



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.


Happy you loved it Sarah! Thanks for stopping by!



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


Yes, it definitely can!!



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


Those are great additions :) thanks for sharing


Carmen Guinn

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


Vicki darringer

What brand of salsa did you use


usually Tostitos


Gerald Barnett

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


I am so happy!


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