Taco Lasagna

This taco lasagna is layers of flour tortillas, melted cheese, beans, veggies and ground beef, all baked together until golden brown. The ultimate Mexican casserole that is always a big hit with both kids and adults!

I make Mexican food at least once a week, including family favorites such as beef enchiladas, steak fajitas and this easy and satisfying taco lasagna.

Tacos and lasagna are both crowd pleasing dishes, and you can merge these two classics to create a new favorite; taco lasagna! This recipe swaps out tortillas for noodles and uses enchilada sauce instead of marinara sauce. The end result is a hearty meal that will satisfy even the largest appetites.

How do you make taco lasagna?

This recipe starts with a ground beef filling which contains plenty of seasonings, tomatoes, peppers, corn and beans.  To assemble the lasagna, spread a little enchilada sauce on the bottom of a baking dish. Place a layer of tortillas over the sauce then add the meat mixture and the shredded cheese. Repeat the layers until the baking dish is full. Bake the lasagna until golden brown and bubbly. Once the lasagna is done, take it out of the oven, let it cool for a few minutes, then cut into servings and enjoy.

TIPS FOR THE BEST LASAGNA

• To make this casserole in advance, assemble all the layers, then cover the dish with foil and refrigerate it for up to 12 hours. When it’s time to eat, follow the baking instructions in the recipe, but add 15-20 minutes more to the bake time to compensate for starting with a cold dish.
• Let the baked lasagna rest for at least 5-7 minutes before you try to slice it. This will help the layers hold together.
• Leftovers will stay fresh in the refrigerator for up to 3 days. You can freeze taco lasagna for up to 2 months.
• I recommend using freshly shredded cheese for this recipe. The pre-shredded cheese you by at the grocery store is often coated in anti-caking agents and doesn’t melt as nicely.
• You can serve your lasagna as-is, or add some toppings such as pico de gallo, cilantro, lettuce, sour cream, avocado or sliced olives.

TACO LASAGNA VARIATIONS

You can easily swap in other ingredients customize this dish to your family’s tastes!

• Protein: Use cooked shredded chicken or ground turkey instead of the beef. You can also make it vegetarian by omitting the meat and adding a can of black beans.
• Cheese: Swap out the cheddar for different variety such as Colby or pepper jack.
• Tortillas: I use flour tortillas in this lasagna because my family prefers them. That being said, you can substitute corn tortillas, actual lasagna noodles or even do a layer of crushed tortilla chips for a different flavor profile.

How To Reheat Lasagna

To reheat a pan of lasagna from the refrigerator, cover it with foil, then bake at 350 degrees F for about 30-40 minutes or until warmed through. To reheat a single slice of lasagna in the microwave, heat it on high for about 2 minutes. If you have frozen lasagna, you’ll need to increase the cook times to 50-60 minutes in the oven or 3-4 minutes in the microwave.

This taco lasagna is a fun twist on a classic recipe. You’ll be amazed at how well all the Mexican flavors work in this dish. Give this one a try for a savory, cheesy meal that your whole family will love!

More Mexican recipes you’ll enjoy

• Pico De Gallo Salsa
• Mexican Stuffed Shells
• Green Chile Chicken Enchiladas
• Stuffed Poblano Peppers
• Shrimp Tacos with Mango Salsa

Taco Lasagna Video

5 from 13 votes

Taco Lasagna

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AuthorSara Welch

This taco lasagna is layers of flour tortillas, melted cheese, beans, veggies and ground beef, all baked together until golden brown. The ultimate Mexican casserole that is always a big hit with both kids and adults!

Time

Prep Time30 minutes minutes

Cook Time1 hour hour

Total Time1 hour hour 30 minutes minutes

Course Main

Cuisine Mexican

Serves 8

Ingredients 

1x2x3x

• ▢ 2 teaspoons olive oil
• ▢ 1 pound ground beef I use 90% lean
• ▢ 1/2 cup onion finely diced
• ▢ 3/4 cup green bell pepper chopped
• ▢ 2 teaspoons minced garlic
• ▢ 1 packet taco seasoning
• ▢ 14 ounce can diced tomatoes drained
• ▢ 1/2 cup corn kernels fresh, thawed from frozen, or canned
• ▢ 16 ounce can refried beans
• ▢ 10 ounce can red enchilada sauce divided use
• ▢ 12 flour tortillas 8 inch size
• ▢ 3 cups shredded cheddar cheese divided use
• ▢ cooking spray
• ▢ toppings such as cilantro, pico de gallo, sour cream and guacamole optional

Instructions 

• Preheat the oven to 375 degrees F. Coat a 9"x13" baking dish with cooking spray.
• Heat the olive oil in a large pan over medium high heat. Add the beef and cook, breaking up the meat with a spatula, for 4-5 minutes.
• Add the onion and bell peppers and cook for 3-4 minutes or until softened. Add the garlic and cook for an additional 30 seconds.
• Stir in the taco seasoning until the meat and onions are thoroughly coated.
• Add the diced tomatoes and corn to the pan, then stir to mix everything together.
• Add the can of refried beans. Stir until the mixture is thoroughly combined.
• Spread a thin layer of enchilada sauce over the bottom of the baking dish.
• Cut the tortillas in half, and layer 6 tortilla halves to fit in the dish. Spread 1/3 of the enchilada sauce over the tortillas, then sprinkle with 1/2 cup of cheese. Spread 1/3 of the bean and meat mixture over the cheese.
• Repeat the layers, ending with layers of tortillas, enchilada sauce, and the remaining cheese.
• Cover and bake for 20 minutes, then uncover and bake for an additional 20 minutes or until cheese is melted and browned.
• Let sit for 5-7 minutes. Add any desired toppings, then cut into squares and serve.

Nutrition

Calories: 499kcal | Carbohydrates: 41g | Protein: 29g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 1621mg | Potassium: 441mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1193IU | Vitamin C: 10mg | Calcium: 401mg | Iron: 5mg

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