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Taco Lasagna Recipe

Taco Lasagna Recipe

Taco Lasagna is made with taco meat, layers of tortillas, and lots of cheese. This casserole is the perfect combination of Mexican-inspired ingredients, and it also freezes well. It is an easy meal to make for the whole family to enjoy!
Course Main Course
Cuisine American, Mexican
Keyword Taco Lasagna
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 730kcal
Author Catalina Castravet


  • 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


  • 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 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.



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