Why You’ll Love This Recipe

Taco Lasagna is a fun, easy, and delicious twist on traditional tacos. Layered with seasoned ground beef, beans, gooey cheese, and soft flour tortillas, this dish brings all the bold flavors of a taco in a baked, lasagna-style format. It’s perfect for busy weeknights, family dinners, or meal prepping. Plus, it’s kid-friendly and can be customized with your favorite toppings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground beef
Chunky salsa
Taco seasoning
Flour tortillas (6-inch)
Pinto beans (rinsed and drained)
Shredded Mexican 4 cheese blend

For Serving:

Sour cream
Guacamole
Tortilla chips
Diced tomatoes

Directions

Preheat Oven: Set your oven to 400°F (200°C) and grease a 9×13-inch baking dish.
Cook Beef: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Season & Simmer: Stir in the salsa and taco seasoning. Simmer for about 10 minutes, stirring occasionally.
Layer Ingredients: Spread ½ cup of the meat mixture on the bottom of the baking dish. Add 2 tortillas, then another layer of meat, half of the beans, and ½ cup of cheese. Repeat layers until all ingredients are used.
Top & Bake: Sprinkle the remaining cheese on top and cover with foil. Bake for 30 minutes.
Final Bake: Remove foil and bake for another 5 minutes until the cheese is melted and bubbly.
Serve: Let it cool for a few minutes, then serve with sour cream, guacamole, diced tomatoes, and tortilla chips.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Protein Swap: Use ground turkey, chicken, or plant-based meat alternatives.
Spicy Kick: Add chopped jalapeños or extra chili powder.
Vegetarian Option: Replace beef with sautéed bell peppers, mushrooms, and zucchini.
Low-Carb Alternative: Swap flour tortillas for low-carb tortillas or thin layers of zucchini.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Microwave for 1-2 minutes, or bake at 350°F (175°C) for 10 minutes until warmed through.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make Taco Lasagna ahead of time?

Yes! Assemble it a day in advance, store it in the fridge, and bake when ready.

What kind of salsa should I use?

Chunky mild, medium, or hot salsa all work—choose based on your spice preference.

Can I use corn tortillas instead of flour?

Yes, but they may be a bit firmer after baking.

How do I make it creamier?

Add a layer of sour cream or a mix of cream cheese and salsa between layers.

Can I add more toppings?

Absolutely! Avocado slices, shredded lettuce, or olives make great additions.

What cheese works best?

A Mexican 4-cheese blend is great, but cheddar, Monterey Jack, or pepper jack also work well.

Can I make this in a slow cooker?

Yes! Layer the ingredients in a slow cooker and cook on low for 4-5 hours.

How do I prevent soggy tortillas?

Let the lasagna rest for a few minutes before slicing to help the layers set.

Can I use refried beans instead of whole beans?

Yes! Spread a thin layer of refried beans between the tortilla layers.

Is this dish gluten-free?

Use gluten-free tortillas and double-check your taco seasoning to ensure it’s gluten-free.

Conclusion

Taco Lasagna is a perfect fusion of Mexican flavors and classic lasagna layering, making it a comforting and easy meal for any night of the week. Whether you serve it fresh out of the oven or as leftovers, it’s sure to be a hit with family and friends. Try different toppings and variations to make it your own, and enjoy this delicious, cheesy, and satisfying dish!

Taco Lasagna

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Author: asma
Total Time: 45 minutes
Yield: 6 servings 1x

Description

This Taco Lasagna is a fun and flavorful twist on a classic lasagna! Packed with layers of seasoned ground beef, soft tortillas, melted cheese, and pinto beans, this Mexican-inspired dish is a guaranteed family favorite. Easy to make, kid-friendly, and perfect for a weeknight dinner or taco night!

Ingredients

Units Scale

For the Lasagna:

2 pounds ground beef
1 jar chunky salsa
1 package taco seasoning
6 flour tortillas (6-inch)
1 can pinto beans, rinsed and drained
2 cups shredded Mexican 4-cheese blend

For Serving:

Sour cream
Guacamole
Tortilla chips
Diced tomatoes

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish.
Cook the Beef: In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease.
Add Flavor: Stir in salsa and taco seasoning. Simmer on low for 10 minutes.
Layer the Lasagna:
- Spread ½ cup of the beef mixture on the bottom of the baking dish.
- Place 2 tortillas over the meat.
- Add another layer of beef, half of the beans, and ½ cup cheese.
- Repeat layers until all ingredients are used, finishing with cheese on top.
Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for another 5 minutes or until cheese is fully melted.
Serve: Let sit for 5 minutes before slicing. Serve with sour cream, guacamole, tortilla chips, and diced tomatoes.

Notes

Substitute ground beef with turkey, chicken, or plant-based protein for a healthier option.
Add diced jalapeños or hot sauce for extra spice.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner, Casserole
Method: Baking
Cuisine: Mexican-America

Find it online: https://yumandjoy.com/easy-taco-lasagna/