For a fun twist on traditional lasagna, try Taco Lasagna! Made with tortillas instead of pasta and layered with two kinds of beans, loads of melted cheese, and a decidedly Tex-Mex flair, you’ll love this fun take on a classic!
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Simple, grocery store ingredients come together to make a fantastic layered Mexican casserole inspired by Italian lasagna. In fact, you probably already have most, if not all, of the ingredients you need!
A bonus is that you won’t have to worry about cooking pasta noodles to make this dish! All you have to do is layer the ingredients in a single baking dish, pop them in the oven, and your taco lasagna is good to go.
Plus, it’s a great make-ahead option that also freezes well. So, go ahead and make a double batch to eat now and save for later. Your future self will thank you on a night when you can’t be bothered to cook!
Taco Lasagna Recipe
If you’re a fan of enchiladas I have a feeling you’re really going to like taco lasagna recipe! This dish is somewhat similar to enchiladas. However, instead of rolling up tortillas around a savory filling, you layer them instead similar to how I do it in my burrito casserole. It’s so easy and comes together in just minutes.
And layer, you do! You’ll take a bunch of soft flour tortillas and spread them in a pan. Then, you top them with a flavorful blend of cooked ground beef, tomatoes, and black beans, add on some refried beans and lots of cheese, layer another round of tortillas, and continue the process. So you’ll have well-seasoned beef, lots of creamy beans, and melty cheese all baked together until hot and delicious. Sound good?
A big pan of taco lasagna is always appreciated by the most hungry eaters around the table and as the cook, you’ll appreciate how simple this recipe is. Forget rolling up individual tortillas – the layering method cuts your prep time way down, meaning you’ll have more time to actually enjoy your dinner! Don’t forget to serve a big bowl of guacamole with your taco lasagna – and maybe a margarita, too.
Ingredients for Taco Lasagna
See recipe card below this post for ingredient quantities and full instructions.
- Nonstick cooking spray
- Olive oil – I like to use extra virgin olive oil.
- Onion – To form a savory base for the ground beef.
- Green bell pepper – For color and flavor.
- Ground beef – Ground beef adds heartiness to this taco lasagna.
- Black pepper
- Taco seasoning – It wouldn’t be taco lasagna without taco seasoning! I typically use a homemade taco seasoning blend, but you can use any kind you like best.
- Beef stock – Or use chicken stock.
- Rotel – I use a can of Rotel diced tomatoes and chilies.
- Black beans – Use canned black beans.
- Refried beans – You can use refried pinto beans or black beans.
- Mexican-style cheese – If you can’t find this option you can use shredded cheddar cheese.
- Flour tortillas
- Cilantro – For garnish.
For a few simple variations, see below:
- Swap out the ground beef for ground turkey or chicken. Easily change out the ground beef for leaner ground poultry if you wish.
- Make it vegetarian. You can use ground plant-based meat, like Beyond Meat, in place of the ground beef to make a vegetarian casserole.
- Use corn tortillas. I love flour tortillas in this recipe, but you can also use corn tortillas if you prefer!
How to Make Taco Lasagna
- Heat the oven and prepare the pan: Preheat the oven to 350℉. Coat a 9 x 13 baking dish with nonstick cooking spray, set aside.
- Cook the filling: Add the olive oil to a large skillet over medium-high heat. Once the oil is hot and begins to shimmer, add the onions and bell pepper. Sauté for 8 to 10 minutes until softened and onions are translucent. Add the ground beef, salt, and pepper to the pan. Cook for another 8 to 10 minutes until the meat is cooked through and no longer pink.
- Add the seasonings and beans: Reduce the heat to low. Then, add the taco seasoning and beef stock. Bring to a simmer, and cook for 2 to 3 minutes. Remove from the heat, and stir in the canned tomatoes and black beans. Set aside.
- Make the lasagna: Layer two of the tortillas in the prepared baking dish. Then, spread half of the refried beans over the top. Top with half of the meat mixture, and sprinkle over about one-third of the shredded cheese. Repeat this layer one more time. Top with the remaining two tortillas and the last third of the cheese.
- Bake the lasagna: Cover the dish with aluminum foil, and bake for 25 to 30 minutes until the cheese is completely melted and the sauce begins to bubble around the outside of the dish. Sprinkle the top with the fresh cilantro to serve.
Like a traditional lasagna, taco lasagna benefits from a short rest after it comes out of the oven. Let the lasagna sit for 10 minutes after it’s cooked so that it cools and solidifies slightly, making it easier to slice and serve.
How to Store Taco Lasagna
Place leftover cooled taco lasagna in an airtight container or tightly covered in the pan, and store it in the fridge for up to 3 days. To reheat, place the lasagna pan covered in foil in an oven set to 350℉, and bake until heated through.
Taco lasagna is wonderful served with a nice salad or a few vegetables on the side. Here are a few of my favorite ways to serve it:
- Salad – Serve a fresh salad with a rich dish like taco lasagna. My Cucumber Tomato Salad or Summer Salad recipes are great options.
- Corn – My Mexican Corn recipe was made to go alongside taco lasagna! Or you could make a skillet of homemade cornbread.
- Vegetables – A simple green vegetable, like roasted or steamed broccoli or asparagus, helps balance the richness of this dish.
- Salsa – Keep the theme going and serve a bowl of salsa as a garnish for taco lasagna. My Black Bean and Corn Salsa is a total winner.
- Toppings – Set out various toppings for your taco lasagna. These can include tomato salsa, guacamole, slices of ripe avocado, lime wedges, sour cream, and shredded cheddar cheese.
Any type of lasagna is on the richer side, and it really benefits from the addition of a side salad. It can be as simple as a fresh cucumber tomato salad or a more intricate salad packed with loads of fresh crunchy vegetables.
A typical lasagna has between 3-5 layers. The number of layers also depends on the size of your pan.
- 9 x 13 Baking dish
- large skillet
- Aluminum foil
- Nonstick cooking spray
- 2 Tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 pound lean ground beef
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 (1 ounce) packet taco seasoning
- ½ cup beef stock
- 1 (10 ounce) can Rotel diced tomatoes and chilies
- 1 (15 ounce) can black beans, rinsed and drained
- 6 (8 inch) flour tortillas
- 1 (16 ounce) can refried beans
- 4 cups shredded Mexican-style cheese
- ¼ cup fresh cilantro, chopped
- Preheat an oven to 350℉. Coat a 9 x 13 baking dish with nonstick cooking spray, set aside.Nonstick cooking spray
- Add the olive oil to a large skillet over medium high heat. Once the oil is hot and begins to shimmer, add the onions and bell pepper. Sauté for 8 to 10 minutes until softened and onions are translucent. Add the ground beef, salt and pepper to the pan. Cook for another 8 to 10 minutes until the meat is cooked through and no longer pink.2 Tablespoons olive oil, 1 large onion, diced, 1 green bell pepper, diced, 1 pound lean ground beef, 2 teaspoons kosher salt, ½ teaspoon black pepper
- Reduce the heat to low, then add the taco seasoning and beef stock. Bring to a simmer and cook for 2 to 3 minutes. Remove from the heat, then stir in the canned tomatoes and black beans. Set aside.1 (1 ounce) packet taco seasoning, ½ cup beef stock, 1 (10 ounce) can Rotel diced tomatoes and chilies, 1 (15 ounce) can black beans, rinsed and drained
- Layer two of the tortillas in the prepared baking dish, then spread half of the refried beans over the top. Top with half of the meat mixture and sprinkle over about one third of the shredded cheese. Repeat this layer one more time. Top with the remaining two tortillas and the last third of the cheese.1 (16 ounce) can refried beans, 6 (8 inch) flour tortillas, 4 cups shredded Mexican-style cheese
- Cover the dish with aluminum foil and bake for 25 to 30 minutes until the cheese is completely melted and the sauce begins to bubble around the outside of the dish. Sprinkle the top with the fresh cilantro to serve.¼ cup fresh cilantro, chopped