Taco Lasagna Recipe

This easy Taco Lasagna Recipe layers taco-seasoned ground beef, black beans, salsa, shredded cheese, and flour tortillas into a cheesy Mexican-inspired casserole. Ready in just 30 minutes, it's perfect for busy weeknights, meal prep, or making ahead. Serve with homemade restaurant-style tableside guacamole or my Mexican Corn Casserole for an easy family dinner!

This Easy Taco Lasagna can be customized with all your favorite taco toppings. We love adding shredded lettuce, fresh cilantro, diced tomatoes, avocado, black olives, sour cream, and a little extra salsa. I also love that you can assemble the casserole ahead of time, keep it in the fridge, and pop it in the oven when you're ready for dinner. Plus, the leftovers are just as delicious the next day!

Quick Look: Taco Lasagna Recipe

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 12
• What is Taco Lasagna? Taco lasagna is a Mexican-inspired casserole made with layers of flour tortillas, taco-seasoned ground beef, black beans, salsa, and shredded cheese. Instead of traditional lasagna noodles, the ingredients are layered in a baking dish for an easy Tex-Mex twist on classic lasagna.

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Ingredient Notes

Below is a quick overview of a few key ingredients. See the printable recipe card below for exact amounts and complete directions.

• Ground Beef: I typically use 80/20 ground beef and drain the excess grease after cooking. Lean ground beef works too, or you can swap it for ground turkey or ground chicken.
• Taco Seasoning: Use one packet of your favorite taco seasoning or try my homemade taco seasoning to control the spices and flavor.
• Black Beans: Be sure to drain and rinse the beans before adding them to the taco meat. Pinto beans or refried beans can also be used.
• Flour Tortillas: Taco-size or burrito-size flour tortillas both work. You’ll cut some into pieces as needed so they fit the baking dish and create even tortilla layers.
• Pico de Gallo: I usually grab fresh pico de gallo from the grocery store to keep things easy. You can also use fresh diced tomatoes or leave it out.
• Salsa: Use your favorite salsa and choose mild, medium, or hot depending on how spicy you want the casserole. Salsa verde or enchilada sauce can also be used for a different flavor.
• Shredded Cheese: I use a Mexican cheese blend, but Cheddar, Monterey Jack, or Pepper Jack are all great options.

Variations & Substitutions

• Change the Meat: Swap the ground beef for ground turkey or ground chicken. Just be sure the meat is fully cooked before assembling the casserole.
• Corn Tortillas: Prefer corn tortillas? You can use them in place of flour tortillas for a slightly different flavor and texture. They're also a great option when making a gluten-free taco lasagna, just be sure all other ingredients, including the taco seasoning, are certified gluten-free.
• Adjust the Spice Level: Keep things mild with mild salsa and taco seasoning, or add some heat with hot salsa, diced jalapeños, or green chilies.
• Switch Up the Cheese: Mexican blend, Cheddar, Monterey Jack, and Pepper Jack all work well. Use one variety or combine a few for an extra cheesy taco lasagna.
• Add More Veggies: Add corn, bell peppers, or diced tomatoes to the meat mixture for an easy way to change things up.

How to Make Taco Lasagna

Step 1: Prepare the taco meat and first layer. Preheat oven to 350°F. In a large skillet over medium heat, cook the ground beef and onion until the beef is no longer pink. Drain the grease, then stir in the taco seasoning and water. Cook until the liquid is absorbed, then stir in the black beans. Spray a 9×13-inch baking dish with cooking spray. Cut 9 flour tortillas in half, leaving 3 whole. Arrange 6 tortilla halves around the bottom of the pan with 1 whole tortilla in the center to create an even layer. Spread half of the meat mixture over the tortillas.

Step 2: Add the fillings. Sprinkle half of the Pico de Gallo and salsa over the meat mixture, then top with 1 cup shredded cheese.

Step 3: Repeat the layers. Add another layer of flour tortillas, then top with the remaining meat mixture, Pico de Gallo, salsa, and 1 cup shredded cheese.

Step 4: Add the final layer. Arrange the final layer of flour tortillas over the filling, then sprinkle the remaining shredded cheese evenly on top.

Step 5: Bake. Place the pan in the preheated oven and bake for about 20 minutes, or until the cheese is melted and lightly golden brown.

Step 6: Rest and serve. Remove the taco lasagna from the oven and let it rest for a few minutes before slicing. Serve with your favorite taco toppings and enjoy!

Expert Tips

• Avoid excess liquid: Drain the ground beef and black beans well. If your salsa or Pico de Gallo is watery, drain off some of the liquid before adding it to the layers.
• Create even tortilla layers: Arrange the flour tortillas to completely cover the bottom of the baking dish, cutting or tearing pieces as needed to fill any gaps.
• Let it rest: Allow the taco lasagna to rest for 5-10 minutes after baking. This helps the layers set and makes it much easier to slice and serve.

Serving Suggestions

Serve Taco Lasagna with your favorite taco garnishes and an easy Mexican-inspired side dish to round out the meal. A few of our favorites include:

• Taco Toppings: Add sour cream, guacamole, shredded lettuce, fresh cilantro, fresh tomatoes, black olives, or sliced avocado.
• Rice: Pair it with Mexican Rice for an easy side that the whole family can enjoy.
• Beans: Serve with Charro Beans for a flavorful side that pairs perfectly with the taco flavors.

Make Ahead, Storage, & Freezing

• Make Ahead: Assemble the taco lasagna as directed, cover the baking dish tightly, and store in the fridge for up to 24 hours. When ready to enjoy, bake as directed, adding a few extra minutes if needed since the casserole will be cold.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze the assembled taco lasagna before baking for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
• Reheating: Reheat individual slices in the microwave in 30-second increments until heated through. Larger portions can be covered and reheated in the oven until warmed through.

Taco Lasagna Recipe FAQ

More Taco Inspired Recipes You’ll Love

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