Taco Lasagna is the perfect crowd-pleasing casserole made with tortillas, taco meat, salsa, and cheese! Top it with guacamole and sour cream for a delicious Mexican dinner that everyone will love.
We love easy Mexican-inspired Recipes like our Mexican Beans and Rice and our reader favorite, Instant Pot Chicken Chili so this recipe is a winner because it feeds a crowd and is easy to make!
Taco Lasagna
This delicious Taco Lasagna is the perfect weeknight meal that everyone will love! Ground Beef and Beans are layered with cheese, sour cream, salsa, and tortillas making this twist on a lasagna the perfect dinner for a crowd served with guacamole, chopped tomatoes, and lettuce.
If you like enchiladas you will love this Taco Lasagna, it’s like layered enchiladas but even better! Some recipes use pasta instead of tortillas but I love the texture of the tortillas in this dish and they go so well with all the other Mexican flavors.
You could even double this recipe and freeze one casserole in an aluminum dish to bake up when time is short – perfect for busy weeknights! The other great thing about this recipe is that you offer lots of fun toppings like jalapenos, chopped tomatoes, and guacamole so everyone can customize their dinner. My husband loves it spicy so he always adds lot of hot sauce!
Why This Recipe Works
The Taco Lasagna recipe that I’m sharing today is by far the best because it has a balanced ratio of meat and beans and is super easy to whip up by using a glass of salsa and small tortillas that are cut in half so the baking dish is perfectly lined. I prefer to use flour tortillas but you could also use corn tortillas or large flour tortillas and use a pair of kitchen scissors to make them fit!
More easy Mexican Inspired Recipes:
How to make Taco Lasagna
- Preheat oven to 375 F (190 C) and grease the bottom of a 9×13-inch baking dish.
- In a large skillet over medium-high heat, cook ground beef until browned and completely cooked through, breaking it into small pieces as it cooks. Transfer beef to a bowl and set aside. Discard the remaining grease.
- In the same skillet, heat olive oil over medium heat, add onion and cook until soft, about 4 minutes. Add garlic and cook for 1 more minute.
- Add cooked ground beef, taco seasoning, green chiles, and beans. Pour in ¾ cup of water and bring to a simmer, stirring occasionally. Remove pan from heat.
- Use 3 tacos cut in half and 1 whole taco to line the baking dish. Spread 1/3 of the salsa on top and then 1/2 of the meat mixture. Drop 1/2 of the sour cream over the meat and spread out with a spatula. Top with 1 cup of cheese. Repeat layers. Top with 4 tortillas, remaining salsa, and cheese.
- Bake for 30-40 minutes, or until the cheese is melted and lightly browned.
How to Make Taco Seasoning
The instructions call for Taco seasoning but don’t worry if you don’t have any on hand. To make homemade taco seasoning you only need a few spices that you have in your pantry!
DIY Taco Seasoning
- 1 Tbsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp dried oregano
- 1/2 tsp paprika
- 1 1/2 tsp ground cumin
- 1 tsp salt
- 1 tsp ground black pepper
Combine in a small bowl and use it as a substitute for the taco seasoning the recipe calls for. Because it’s freshly made the homemade seasoning is more flavorful so you can use less.
How to layer Taco Lasagna
- Use 3 tacos cut in half and 1 whole taco to line the baking dish.
- 1/3 of the Salsa
- 1/2 of the beef and bean mixture
- 1/2 of the sour cream
- 1/3 of the shredded cheese
- Top with Tortillas.
More easy Dinner Recipes:
- General Tso’s Chicken
- Mushroom Chicken Pasta
- Instant Pot Mac and Cheese
- Baked Chicken Legs with Potatoes
How long is Taco Lasagna good?
Serving: Serve the taco lasagna garnished with lettuce, chopped fresh tomatoes, jalapenos, or your favorite taco toppings and with sour cream and guacamole on the side
Storing: Store leftovers covered in the fridge for 2-3 days.
Reheating: Reheat leftovers in the microwave. This dish also tastes great cold.
Freezing: You can freeze the unbaked assembled lasagna in an aluminum baking dish and bake it from frozen. Perfect for busy weeknights!
Taco Lasagna
Ingredients
- 1 pound lean ground beef
- 1 Tbsp olive oil
- 1 medium red onion, chopped
- 2 clove garlic, minced
- 1/4 cup taco seasoning
- 1/2 cup water, more as needed
- 1 can green chiles, (optional)
- 1 can black beans, drained
- 12 flour tortillas, 6-inch
- 24 ounces salsa
- 1 cup sour cream
- 3 cup shredded Mexican Cheese Blend
Instructions
- Preheat oven to 375 F (190 C) and grease the bottom of a 9×13-inch baking dish.
- In a large skillet over medium-high heat, cook ground beef until browned and completely cooked through, breaking it into small pieces as it cooks. Transfer beef to a bowl and set aside. Discard the remaining grease.
- In the same skillet, heat olive oil over medium heat, add onion and cook until soft, about 4 minutes. Add garlic and cook for 1 more minute.
- Add cooked ground beef, taco seasoning, green chiles, and beans. Pour in 1/2 cup of water and bring to a simmer, stirring occasionally. Add 1-2 Tbsp more water if needed. Remove pan from heat.
- Use 3 tacos cut in half and 1 whole taco to line the baking dish (see picture above). Spread 1/3 of the salsa on top and then 1/2 of the meat mixture. Drop 1/2 of the sour cream over the meat and spread out with a spatula. Top with 1 cup of cheese. Repeat layers. Top with 4 tortillas, remaining salsa, and cheese.
- Bake for 30-40 minutes, or until the cheese is melted and lightly browned.
Nutrition Information
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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!
Chad Godwin says
How many will this feed? Not sure if I need to make one or 2
Julia Foerster says
It makes about 8 servings (see recipe card below the image).
Alice Dodson says
I made it with corn tortillas since some family members eat gluten-free. It was great! Even the leftovers were very good.
S. Quill says
I finally made this dish and it is fantastic! I added cilantro for an extra Mexican flair. I am adding this recipe to my cookbook.
Lorraine Jones says
Made this tonight and YES !!! This is a keeper, my picky husband loved it 😍 I think it’s even better than regular lasagna!!!!
Alicia Addison says
I made this last night. I got mad compliments from my husband about this dish. He wants me to make this again for our next family event. Definitely a keeper.
Katelyn says
Sorry, please disregard my comment. I am making this and another recipe. I have already made this once and it is amazing!
Katelyn says
The store only had original crescent rolls. Will those work or does it have to be the big and flaky?
Renee says
Can you assemble ahead of time and put in fridge until you’re ready to bake it?
Julia Foerster says
Yes, that should work as long as it is in the fridge for only a few hours.
Marie says
It helped to tent it with foil for the first half of baking in my oven to prevent overbrowning on top-so delish and better for leftover as the flavors meld together
ChrispyMich says
Thank you for sharing your recipe. My family loves it and my husband told me to add this to our cooking list ❤️
Laine B says
Delicious!! My family enjoyed the different spin on taco Tuesday!