Introduction

Taco lasagna is a delicious fusion dish that combines the bold flavors of a classic taco with the comforting layers of lasagna. It’s an easy, crowd-pleasing meal perfect for weeknight dinners or casual gatherings.

Ingredients

1 lb ground beef
1 small onion, chopped
1 packet taco seasoning
1/2 cup water
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn, thawed
2 cups salsa (your preferred heat level)
6 flour tortillas (8-inch size)
2 cups shredded Mexican cheese blend
Optional: 1/2 cup sour cream
Optional: Fresh cilantro or green onions, chopped

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Step 2: In a large skillet over medium heat, cook the ground beef with the chopped onion until the beef is browned and the onion is softened. Drain off any excess fat.
Step 3: Stir in the taco seasoning and 1/2 cup water. Let it simmer for 2-3 minutes until the sauce slightly thickens.
Step 4: Add the rinsed black beans, thawed corn, and 1 cup salsa to the skillet. Cook for another 2 minutes to heat through, then remove from heat.
Step 5: Place two tortillas on the bottom of the prepared baking dish, cutting to fit if needed. Spread one-third of the meat mixture over the tortillas and sprinkle with one-third of the cheese.
Step 6: Repeat layering with the remaining tortillas, meat mixture, and cheese two more times.
Step 7: Cover the dish with foil and bake for 20 minutes to meld flavors and melt cheese.
Step 8: Remove the foil and bake uncovered for an additional 10 minutes until the cheese is bubbly and lightly browned.
Step 9: Let the taco lasagna rest for 5 to 10 minutes before slicing. Serve with sour cream and garnish with cilantro or green onions if desired.

Tips & Variations

Use a hot salsa or add chopped jalapeños for extra spice.
Flour tortillas soften nicely during baking and hold the layers well.
Swap ground beef with ground turkey for a lighter version.
Prepare ahead by assembling and refrigerating; bake the next day, adding extra baking time if baking from cold.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this taco lasagna vegetarian?

Yes, substitute the ground beef with cooked lentils, textured vegetable protein, or extra beans for a vegetarian version.

Can I use corn tortillas instead of flour tortillas?

Flour tortillas are recommended because they layer and soften better, but you can use corn tortillas if preferred. They may be more delicate and require careful handling.

Taco Lasagna Recipe

Print Recipe

★★★★★

4.9 from 220 reviews

This flavorful Taco Lasagna combines the best elements of classic tacos with the comforting, layered structure of lasagna. Ground beef seasoned with taco spices, black beans, corn, and salsa are layered between soft flour tortillas and gooey melted cheese, then baked to perfection. It’s an easy, hearty dish perfect for family dinners or casual gatherings, served with optional sour cream and fresh herbs for added zest.

Author: Kai
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Mexican-American

Ingredients

Scale

Main Ingredients

1 lb ground beef
1 small onion, chopped
1 packet taco seasoning
1/2 cup water
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn, thawed
2 cups salsa (your preferred heat level)
6 flour tortillas (8-inch size)
2 cups shredded Mexican cheese blend

Optional Garnishes

1/2 cup sour cream
Fresh cilantro or green onions, chopped

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Cook Ground Beef and Onion: In a large skillet over medium heat, cook the ground beef with the chopped onion until the beef is browned and the onion is softened. Drain off any excess fat to keep the dish lighter.
Add Seasoning and Simmer: Stir in the taco seasoning packet and 1/2 cup water. Let it simmer for 2-3 minutes until the sauce slightly thickens, allowing the flavors to meld.
Incorporate Beans, Corn, and Salsa: Mix in the rinsed black beans, thawed corn, and 1 cup of salsa into the skillet. Cook for another 2 minutes to warm through, then remove from heat.
Layer Tortillas and Filling: Place two tortillas on the bottom of the prepared baking dish. You may need to cut them to fit. Spread one-third of the meat mixture evenly over the tortillas, then sprinkle with one-third of the shredded cheese.
Repeat Layers: Repeat the layering with remaining tortillas, meat mixture, and cheese two more times to build the lasagna.
Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to allow flavors to meld and cheese to melt.
Bake Uncovered: Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly browned.
Rest and Serve: Let the taco lasagna rest for 5 to 10 minutes before slicing. Serve with optional sour cream and garnish with chopped cilantro or green onions for added freshness.

Notes

For a spicier dish, choose a hot salsa or add some chopped jalapeños to the filling.
Flour tortillas work best for layering as they hold together well and soften nicely during baking.
The dish can be made ahead and refrigerated; bake it the next day, adding extra baking time if baking straight from the fridge.
For a lighter version, use lean ground beef or substitute with ground turkey.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: taco lasagna, Mexican-inspired casserole, ground beef recipes, layered tortillas, baked taco dish