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