If you love the bold, comforting flavors of Mexican food and the hearty satisfaction of lasagna, you are going to adore this Taco Lasagna Recipe. It’s a wonderfully fun twist on traditional lasagna that layers seasoned ground beef, black beans, creamy queso, and soft flour tortillas into a bubbling casserole full of cheesy goodness and spicy brightness. Imagine all those favorite taco ingredients coming together in one irresistible dish that’s perfect for family dinners or casual get-togethers. It’s guaranteed to become a beloved go-to, and the best part is how effortless it is to make with simple pantry staples.
Ingredients You’ll Need
Gathering your ingredients for this Taco Lasagna Recipe is straightforward, and each component plays a vital role in creating the perfect balance of flavors, textures, and colors. From the savory seasoned beef to the creamy queso and melty cheddar, every ingredient enriches the dish and brings a little something special to the table.
- 1 lb ground beef: The hearty protein base that carries the bold flavors throughout the layers.
- 2 (1-oz) packages taco seasoning: Adds that iconic, zesty taco flavor that makes this recipe pop.
- ½ cup water: Helps simmer the seasoning and tomatoes into the beef, keeping it moist and saucy.
- 1 (10-oz) can Rotel diced tomatoes and green chilies (undrained): Brings a touch of tang and mild heat with tomatoes and green chilies.
- 1 (23-oz) jar salsa con queso (cheese dip): The creamy, cheesy hero that makes every bite rich and indulgent.
- 1 (15-oz) can black beans (drained and rinsed): Adds hearty texture and boosts protein and fiber for a more satisfying dish.
- 9 soft flour tortillas (cut in half): These act as your lasagna noodles, softening up to soak in all the layers of flavor.
- 2 cups shredded cheddar cheese: Finally, the melty topping that creates a golden, bubbly crust to finish it off beautifully.
How to Make Taco Lasagna Recipe
Step 1: Prep and Cook the Beef
Start by preheating your oven to 350ºF and giving a 9×13-inch baking dish a quick spray of nonstick cooking spray to keep everything from sticking. Then, cook the ground beef in a large skillet over medium-high heat until it’s browned through and no longer pink. Drain any excess grease for a cleaner, less oily dish. This groundwork is essential, as it sets the foundation for the rich, meaty layers ahead.
Step 2: Add Seasoning and Simmer
Sprinkle in the taco seasoning packets and pour in half a cup of water to the skillet. Toss in the entire can of Rotel, with all its tangy tomatoes and green chilies. Let everything simmer gently for about 5 minutes, allowing the flavors to meld beautifully. After simmering, stir in the creamy jar of salsa con queso and the rinsed black beans. This mixture becomes the luscious, cheesy filling you’ll layer between those tortillas.
Step 3: Build the Layers
With your tortillas cut in half, place six halves evenly across the bottom of your prepared baking dish. This acts like the first layer of noodles. Spoon half of the beef and cheese mixture over the tortillas, spreading it evenly. Repeat the process with another layer of tortilla halves and the remaining filling, creating a stacked lasagna effect with all the tasty components perfectly interwoven.
Step 4: Finish with Cheese and Bake
Top the final layer of tortillas with a generous sprinkle of shredded cheddar cheese — this will melt into a gorgeous golden crust. Cover the dish tightly with aluminum foil to keep the steam inside while baking. Bake for 20 to 25 minutes, which allows the flavors to meld and the casserole to get hot throughout.
Step 5: Broil for the Perfect Finish
Once baking is complete, remove the foil and switch your oven to broil. Pop your lasagna under the broiler just briefly until the cheese topping is bubbly and slightly browned. This last step adds that perfect crisp and irresistible texture. Garnish with fresh cilantro if you like a hint of herbal freshness that contrasts beautifully with the rich casserole.
How to Serve Taco Lasagna Recipe
Garnishes
Taco lasagna is fantastic with a few simple garnishes that brighten and elevate the dish’s flavors. Fresh cilantro adds a pop of green and freshness while a dollop of sour cream or a squeeze of lime juice can add coolness and acidity. For the adventurous, slices of ripe avocado or a handful of chopped green onions create an extra layer of texture and creaminess.
Side Dishes
Since the taco lasagna is already a hearty, filling meal, lighter sides work best. A crisp green salad with lime vinaigrette or a simple bowl of seasoned black beans complements the dish without overshadowing it. For those looking to keep with the Mexican-inspired theme, a side of Mexican street corn or tortilla chips with guacamole makes the meal a fun fiesta-worthy spread.
Creative Ways to Present
For an informal family dinner, serve straight from the casserole dish with a big serving spoon, encouraging everyone to dig in and enjoy. If you’re entertaining, consider individual ramekins or small casserole dishes for each guest, topped with a little extra cheese or garnishes for a personal touch. You can also layer this dish in a clear glass baking pan for a stunning visual of the layers when serving buffet-style.
Make Ahead and Storage
Storing Leftovers
This Taco Lasagna Recipe actually tastes even better the next day, making it a fantastic option for meal prep. Store leftover portions in an airtight container in the refrigerator for up to 3 days. The flavors continue to mingle overnight, and reheating just brings it right back to that cheesy, comforting state.
Freezing
If you want to freeze your taco lasagna, assemble it in a freezer-safe dish but don’t bake it right away. Wrap tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready to eat, thaw overnight in the refrigerator and then bake as usual. This makes it a perfect make-ahead meal for busy nights.
Reheating
To reheat, cover individual portions or the entire dish with foil and warm in a 350ºF oven until heated through, about 20 minutes. Removing the foil for the last few minutes helps revive that cheesy, bubbly crust. Microwaving works too, but the oven keeps the best texture.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas add a different texture and more traditional taco flavor, but be sure to lightly warm them first so they layer easily without cracking.
What can I substitute for the salsa con queso if I can’t find it?
You can substitute with a combination of processed Velveeta cheese melted with a bit of cream or sour cream mixed with shredded cheddar for a creamy cheese sauce that mimics the queso texture and flavor.
Is it possible to make this taco lasagna vegetarian?
Yes! Simply replace the ground beef with sautéed vegetables like bell peppers and onions or use a plant-based ground “meat” alternative, and skip the meat-based taco seasoning or use a vegetarian-friendly version.
How spicy is the dish, and can I adjust the heat?
It has a mild to medium spice level thanks to the Rotel and taco seasoning, but you can easily scale it up or down by choosing milder or hotter versions of those ingredients or adding fresh jalapeños and hot sauce.
Can I prepare this recipe in advance and bake it later?
Definitely! You can assemble the lasagna up to a day ahead, cover it tightly, and keep it in the fridge until you’re ready to bake. This makes dinner day much easier and faster.
Final Thoughts
This Taco Lasagna Recipe wraps up all the best parts of Mexican comfort food and lasagna into one super easy, utterly scrumptious dish that will quickly become a family favorite. It’s perfect for busy weeknights where you want something satisfying without complicated prep, and it’s great for sharing because everyone loves its cheesy, saucy layers. Give it a try and watch how it brings smiles and full bellies to your table!
Print
Taco Lasagna Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
This Taco Lasagna combines the flavors of classic tacos with the comforting layers of a lasagna. Ground beef seasoned with taco spices, beans, and cheese dip are layered between soft flour tortillas, topped with cheddar cheese, and baked to bubbly perfection. Perfect for a crowd-pleasing dinner that’s both easy to prepare and full of vibrant Tex-Mex flavor.
Ingredients
Meat Mixture
- 1 lb ground beef
- 2 (1-oz) packages taco seasoning
- ½ cup water
- 1 (10-oz) can Rotel diced tomatoes and green chilies (undrained)
- 1 (23-oz) jar salsa con queso (cheese dip)
- 1 (15-oz) can black beans (drained and rinsed)
Assembly
- 9 soft flour tortillas (cut in half)
- 2 cups shredded cheddar cheese
- Nonstick cooking spray (for greasing the dish)
- Cilantro for garnish (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Cook Beef Mixture: In a large skillet over medium-high heat, cook the ground beef until it loses its pink color, about 5-7 minutes. Drain any excess grease. Stir in the taco seasoning, water, and undrained Rotel tomatoes. Let the mixture simmer gently for 5 minutes. Then, add the salsa con queso and the rinsed black beans, stirring until well combined. Remove from heat.
- Layer the Lasagna: Cut the tortillas in half. Arrange six tortilla halves evenly on the bottom of the prepared baking dish. Spread half of the beef mixture over the tortilla layer. Repeat the layering with the remaining tortilla halves and the remaining beef mixture.
- Top and Cover: Place a final layer of tortillas on top of the casserole. Sprinkle the shredded cheddar cheese evenly over the top. Cover the entire dish tightly with aluminum foil.
- Bake and Broil: Bake the casserole in the preheated oven for 20 to 25 minutes. Remove the foil and place the dish under the broiler until the cheese is melted, bubbly, and slightly browned, approximately 2-4 minutes. Watch carefully to prevent burning.
- Garnish and Serve: Remove from the oven and let the taco lasagna rest for about 5 minutes. Garnish with fresh cilantro if desired before serving.
Notes
- For a vegetarian version, substitute ground beef with a plant-based meat alternative or extra beans and vegetables.
- Use corn tortillas instead of flour tortillas for a gluten-free option, making sure they are fresh and pliable.
- Customize the spice level by choosing mild, medium, or hot taco seasoning and salsa con queso.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Adding toppings like sour cream, avocado slices, or jalapeños when serving enhances the dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
