March 8, 2024
Review RecipeTaco Lasagna
Take your taco Tuesdays game to the next level. With layers of tortillas, lots of cheese and perfectly spiced taco meat make this taco lasagna is a flavorful cross between Italian and Mexican-inspired dishes.
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Taco lasagna is a dish for people who love tacos and lasagna equally but don’t want to choose between the two. It combines everyone’s favorite seasoned ground beef, layered with soft tortillas and all your favorite toppings into one dish that will be a huge hit with the whole family.
TACO LASAGNA INGREDIENTS
You’ll need:
- 4 – 10-inch flour tortillas
- 1½ pounds lean ground beef
- ½ cup finely diced sweet yellow onion
- 2 tablespoons fresh minced garlic
- 2 (1-ounce packages) mild taco seasoning
- 1 cup water
- 2 cups chunky mild salsa, divided
- 1 (15-ounce) can black beans, drained, rinsed and divided
- 3 cups fiesta blend shredded cheese, divided
- 2 tablespoons chopped fresh cilantro, optional garnish
- Sour cream, optional topping
- Fresh pico de gallo, optional topping
PRO TIP:
You can use spicy salsa or add one teaspoon of chili powder to increase the spiciness.
Mexican Taco Lasagna Substitutions and Additions
CHEESE: You can substitute shredded cheddar cheese for the fiesta blend cheese in this tasty Mexican lasagna. Any cheese would work in this recipe to give you nice, ooey-gooey layers.
TORTILLAS: You can substitute corn tortillas for flour tortillas for a different twist on this easy recipe. It will also work to use nine-inch tortillas.
MEAT: This simple recipe is infinitely customizable; if you want to use ground pork or ground turkey instead of ground beef, go for it!
SEASONING: Instead of store-bought seasoning, you can use four tablespoons of our homemade taco seasoning.
SALSA: You can either use store-bought salsa or check out our homemade salsa recipe here.
TOPPINGS: Sprinkle green pepper, green onions, a scoop of guacamole or other favorite taco toppings on top of your baked lasagna.
HOW TO MAKE THIS TACO LASAGNA RECIPE
PRO TIP:
This easy taco lasagna can be assembled the night before and stored in the refrigerator. Pop it in the oven just before you are ready to serve.
STEP ONE: Preheat the oven to 375°F. Spray a 9×13 casserole dish with non-stick spray. Set it aside.
STEP TWO: Lay two of the flour tortillas into the bottom of the pan. Use a sharp knife or a pizza cutter to trim the excess tortilla edges.
Use the two trimmed tortillas as a pattern to cut the remaining two tortillas for the second layer of the lasagna.
STEP THREE: Using a three or four-quart saucepan over medium-high heat, add the ground beef, chopped onion, and minced garlic.
Cook the ground beef until it is cooked through and no longer pink. Reduce the heat to medium-low.
STEP FOUR: Using a small mixing bowl, whisk together the taco seasoning and one cup of water. Pour over the cooked ground beef mixture.
Cook for another two to three minutes, or until the taco meat mixture begins to thicken. Stir often. Remove from the heat.
STEP FIVE: Arrange two of the trimmed flour tortillas in the bottom of the prepared baking dish.
STEP SIX: Evenly spread half of the meat mixture on top of the tortillas.
STEP SEVEN: Evenly spread half of the salsa over the meat mixture.
STEP EIGHT: Evenly sprinkle half of the black beans over the salsa.
STEP NINE: Evenly sprinkle half of the shredded cheese over the beans.
STEP TEN: Arrange the last two tortillas over the shredded cheese, and repeat the final layers of ingredients.
STEP ELEVEN: Bake for 20 to 25 minutes. Remove from the oven, and garnish the chopped cilantro. Top with sour cream and pico de gallo. Serve while hot.
PRO TIP:
Some people just do not like cilantro, you can definitely leave it off or garnish with green onions on top of the lasagna instead.
How to Serve Mexican Lasagna with Tortillas
Taco night just got even better. This fun twist on traditional lasagna will become a favorite dish in no time. Serve this taco lasagna with all your favorite Mexican toppings.
Add bowls of guacamole, extra salsa, sour cream, green onions, tomatoes and jalapeños for people to top their portion with whichever ones they like.
You can even serve it with Spanish rice!
MORE MEXICAN DISH RECIPES
Taco Tortilla Lasagna Storage Tips
IN THE FRIDGE: Store any leftovers of this taco casserole covered in plastic wrap or aluminum foil in the refrigerator for up to three days.
IN THE FREEZER: You can freeze the uncooked lasagna for up to two months. Allow the lasagna to thaw completely, and cook as directed above.
Check out our other Mexican-inspired dishes with an Italian spin including taco pasta salad and taco spaghetti.
Taco lasagna with tortillas is a dish that combines the best of Mexican food with Italian cuisine. It’s simple, but delicious. If you love tacos or lasagna, you’ll love this recipe. Serve this layered and flavorful dish with all your favorite taco toppings for a hearty meal any night of the week.
FREQUENTLY ASKED QUESTIONS
Can you make taco lasagna ahead?
You can make this easy casserole recipe ahead of time as it freezes really well. Wrap in plastic wrap and freeze for up to two months.
How do you reheat Mexican taco lasagna leftovers?
You can reheat this beef taco lasagna in the oven at 375°F for about 25 minutes until piping hot.
Can I use corn tortillas instead of flour tortillas in this layered taco lasagna?
Both flour and corn tortillas are delicious in this cheesy taco lasagna recipe.
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Taco Lasagna
Take your taco Tuesdays game to the next level. With layers of tortillas, lots of cheese and perfectly spiced taco meat make this taco lasagna is a flavorful cross between Italian and Mexican-inspired dishes.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Ingredients
- 4 flour tortillas 10-inch or 9-inch
- 1½ pounds lean ground beef
- ½ cup sweet yellow onion finely diced
- 2 tablespoon garlic fresh minced
- 2 ounces mild taco seasoning (or add 4 tablespoons of our homemade taco seasoning)
- 1 cup water
- 2 cups chunky mild salsa divided
- 15 ounces black beans drained, rinsed, and divided
- 3 cups fiesta blend shredded cheese divided
- 2 tablespoons chopped cilantro optional garnish
- sour cream optional topping
- fresh pico de gallo optional topping
Instructions
- Preheat the oven to 375°F. Spray a 9×13 baking dish with nonstick spray. Set it aside.
- Lay 2 of the flour tortillas into the bottom of a 9×13 baking dish. Use a sharp knife, or a pizza cutter to trim the excess tortilla edges. Use the 2 trimmed tortillas as a pattern to trim the remaining 2 tortillas for the 2nd layer of the lasagna.
- Using a 3 or 4-quart saucepan over medium-high heat, add the ground beef, onion and minced garlic. Cook the ground beef until it is cooked through and no longer pink. Reduce the heat to medium-low.
- Using a small mixing bowl, whisk together the taco seasoning and 1 cup of water. Pour over the cooked ground beef. Cook for another 2 to 3 minutes, or until the meat mixture begins to thicken. Stir often. Remove from the heat.
- Arrange 2 of the trimmed flour tortillas in the bottom of the prepared baking dish.
- Evenly spread ½ of the meat mixture on top of the tortillas.
- Evenly spread ½ of the salsa over the meat mixture.
- Evenly sprinkle ½ of the black beans over the salsa.
- Evenly sprinkle ½ of the shredded cheese over the beans.
- Arrange the last 2 tortillas over the shredded cheese, and repeat the final layers of ingredients.
- Bake for 20 to 25 minutes. Remove from the oven, and garnish the chopped cilantro. Top with sour cream and pico de gallo. Serve while hot.
Video
Notes
PRO TIP: Try our homemade taco seasoning recipe.
PRO TIP: If you want to increase the spiciness, you can use spicy salsa or add 1 teaspoon of chili powder.
PRO TIP: This easy taco lasagna can be assembled the night before and stored in the refrigerator. Pop it in the oven just before you are ready to serve.
PRO TIP: Some people just do not like cilantro, you can definitely leave it off or garnish with green onions on top of the lasagna instead.
Nutrition
Calories: 280kcal | Carbohydrates: 21g | Protein: 23g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 990mg | Potassium: 498mg | Fiber: 5g | Sugar: 4g | Vitamin A: 843IU | Vitamin C: 4mg | Calcium: 227mg | Iron: 3mg
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Comments
Jill says
What a yummy and hearty meal – a big hit!
Beverly says
My husband loved it. Will definitely be making again. I used burrito sized tortillas that didn’t need to be cut