Best Taco Lasagna Recipe

This Mexican casserole is perfect for family dinners or larger gatherings. The recipe is versatile, and you can use the veggies and beans you have on hand. I also love that leftovers freeze great, making it the perfect freezer meal. I usually make two, and one goes into the freezer for future meals. This is comfort food at its best, delivering great taste and convenience.

Why you will love this recipe

• Easy to make: While lasagna may be intimidating, this one is not. The best part is that you only have to cook the beef mixture; the layers are made with tortillas, so no boiling is required.
• Comfort food: This meal is easy to make and incredibly comforting. It tasted delicious on its own or served with a crunchy Mexican salad loaded with crisp veggies.
• Versatile: Probably the best part of this recipe is how easily you can adapt it to your taste preferences. You can make it with a different kind of meat or skip it altogether and make it vegetarian. Also, use gluten-free, whole wheat, white flour, or corn tortillas!
• Make-ahead: This is also the ideal dish to make ahead and freeze. I recommend cooking the beef mixture a day or two ahead and assembling the taco lasagna when ready.

Reader’s Feedback:

This recipe is another favorite with my readers! Just check the great feedback that it gets:

“This was a very very delicious meal. My daughters and my son destroyed this dish which makes me happy. Thank you”

“I made this tonight with ground Turkey and medium salsa. I skipped the cornstarch and water. It was delicious!!! Not soggy and set up well. Going to make it again. Thanks for the recipe.”

“This is a great twist on lasagna! I love Mexican flavors and this sounds delicious. It’s nice to try a new variation on one of our fave meals!”

What you will need

• The meat layer: I use extra-lean ground beef so it does not get too greasy. I cook it with garlic, onion, green bell pepper, diced green chiles, salsa, and taco seasoning. I also add a cornstarch slurry to give it a thick and rich texture.
• Tortillas: Flour or corn tortillas, eight inches around, is what I recommend.
• Beans: I use refried beans, and I also add pinto or black beans.
• Cheese: I make my own Mexican cheese blend by combining shredded cheddar, asadero, Monterey jack, and pepper jack cheese, and I season it with chili powder and cumin if desired.
• Toppings: Before baking, I top the lasagna with salsa and more cheese.

How do you make

Prepare the casserole dish: For perfect and uniform cooking, I recommend using a 9×13 non-stick baking pan for this recipe. If you want to double the dish, go with a larger casserole. 

Brown the beef: First, I brown the meat in a large cast-iron skillet until no longer pink. Then, I add the onion, garlic, bell pepper, green chiles, salsa, and taco seasoning.

Cornstarch slurry: I mix the cornstarch with the water until dissolved, then add the mixture to the skillet. I stir until the mixture thickens, remove it from the heat, and set it aside.

Assemble: I start with a layer of tortillas and, after, a layer of refried beans.

More layers: Next, I add the beef mixture, followed by black or pinto beans and cheese.

Repeat and bake: Then, I repeat the layers and top with the remaining cheese and salsa.

Bake: Lastly, I bake it at 350 degrees F until the cheese is melted and bubbly, for about 30 minutes.

Serve: I let it rest for 10-15 minutes, then slice and serve it with various toppings.

Expert tip

To cover or not to cover

There are many opinions about whether to cover lasagna when baking it. I am on the side of those who do not cover their lasagnas. The lasagna will not dry out if you have the right amount of sauce, cheese, and other juicy ingredients. It is also a good idea to put it on the middle rack so the heat can circulate well. However, if you are worried about your lasagna top overcooking, cover it with aluminum foil for about 20 minutes. But remove it and let it cook without the foil for the last 10 minutes so it gets cooked and the cheese browns.

More tips to consider

• Use quality ground beef. This will make the dish more flavorful.
• The inner temperature of this taco lasagna should be 165 degrees F on an instant-read thermometer when it is finished.
• Be sure to get lean ground beef, like 80/20, so it does not have too much grease.
• To save time, you can chop your veggies in a food processor or high-speed blender.
• Drain the grease before using the ground beef, and always remember to use a cornstarch slurry.

Recipe Variations:

• Meat: Swap the beef for ground chicken, turkey, sausage, or chorizo. 
• Vegetarian: To make it vegetarian, skip the meat altogether and use more refried beans and canned beans and veggies, including mushrooms, squash, avocado, corn, zucchini, and kale. 
• Spicier: Alternatively, make it spicier using chipotle peppers in adobo sauce or more chiles.
• Gluten-Free: This recipe is also easy to make gluten-free; just use corn tortillas, and you’re good to go.
• Noodles: I made this recipe using tortillas, but you can also use regular lasagna noodles.
• Cheese: For a spicy kick, you can also use your favorite cheese, such as cheddar, Fontina, Gouda, or Pepper Jack.

Serving suggestions:

I enjoy mine topped with a dollop of crema fresca or sour cream, crumbled cotija cheese, and homemade salsa. Taco lasagna is hearty and filling, so I suggest serving it with a simple crunchy cucumber salad. Adults can enjoy it with tequila sunrise or strawberry margarita while the kids may have a horchata.

Serve some Mexican appetizers with it, like chipotle salsa with tortilla chips, Mexican corn street loaded nachos, or this creamy taco dip. Make it a Mexican night and serve crispy bonuelos, homemade sopapillas, or sopapilla cheesecake along with this Mexican lasagna.

Topping Suggestions:

• Bacon crumbs or chopped bacon
• Cheddar cheese
• Mozzarella cheese
• Chopped green onion
• Parsley or cilantro
• A dollop of sour cream
• Crema Fresca
• Fresh salsa
• Chopped jalapenos
• Homemade guacamole
• Crumbled cotija cheese

How to store:

• Refrigerate: Put leftover taco lasagna in plastic wrap and seal it in a container. It can stay refrigerated for several days. 
• Freezing: To freeze, let it cool completely and then pack it into a freezer bag. You should eat it within three months. 
• Defrost: Leave frozen leftovers in the fridge overnight to thaw for the best results.
• Reheating: You can reheat it in the oven for 10 minutes or in the microwave for two minutes. 

How to freeze:

Freeze:

• First, let it cool to room temperature. Then, it can be frozen in a freezer-safe dish. Most glass or ceramic casserole dishes are fine for this purpose.
• If it has been divided into individual pieces, refrigerate it first so the layers can settle. This makes wrapping them easier.
• Next, cover the dish with freezer-safe plastic wrap. Make sure to wrap the plastic around the entire dish to ensure there are no gaps where air could get in and cause freezer burn. Also, cover well with aluminum foil.
• In addition, the slices can be individually wrapped in freezer-safe plastic wrap and foil or added to freezer-safe bags. This is an excellent alternative for those who don’t want to thaw an entire lasagna or want to cook smaller food portions.
• Freeze for up to 3 months for the best flavor. But, it will keep good for 6 months or more.

Thaw:

• Transfer the frozen meat from the freezer to the fridge and thaw it overnight the night before you intend to have it for dinner.
• Once thawed, cook it or reheat it if it has already been cooked.
• If you try to bake it while it’s still frozen or partially frozen, it will cook unevenly and will not be as good.

Frequently asked questions

More Mexican recipes:

• 12 flour or corn tortillas 8 inch ones
• 1 can (15 ounces) black or pinto beans rinsed and drained
• 2 cans (16 ounces) refried beans refried beans
• 3 cups shredded Mexican cheese blend

Beef Layer:

• 1 1/2 pounds ground beef
• 1 small onion finely diced
• 6 cloves garlic minced
• 1 green bell pepper finely diced
• 1 can (7 ounces) diced green chiles
• 3 cups salsa
• 2 tablespoons taco seasoning
• Salt and pepper to taste

Cornstarch Slurry:

• 2 tablespoons cornstarch
• 4 tablespoons water

Topping:

• 1 cup salsa
• 1 cup shredded Mexican cheese blend

Beef Layer:

• Place a large skillet or cast iron pan on the stove over medium-high heat. Once the skillet is hot, add two tablespoons of oil to it.

• Next, add the beef to the skillet and cook unmoved for 1 minute so it gets a nice sear. After that, use a wooden spoon to break the meat. Cook, stirring, for about 5 minutes or until no longer pink. Drain the grease from the pan, leaving only about two tablespoons.

• Add diced onion, diced bell pepper, minced garlic, diced green chiles, 3 cups of salsa, and taco seasoning. Season with salt and pepper to taste.

• Stir and bring to a simmer. Simmer for about two minutes. Reduce heat to low and cook for 5-7 minutes.

Cornstarch Slurry:

• Mix cornstarch with water until dissolved, then add to the beef mixture. Stir and cook for 2-3 minutes until the mixture thickens. Make sure you stir to avoid the beef from sticking to the bottom of the pan.

• Remove the skillet from the heat and set it aside.

Assembling the lasagna:

• Add two tortillas to the prepared pan. Cut one tortilla into quarters and add each quarter to the corners of the pan to cover any empty spaces there. Cut one tortilla in half and add each half to each side of the pan, with the straight side touching the pan and covering the empty space.

• Add half of the refried beans and carefully spread them on top of the tortillas, trying to avoid moving them.

• Add half of the beef mixture and spread it evenly.

• Add half of the black or pinto beans on top of the beef mixture.

• Top with 1 1/2 cups of shredded Mexican blend cheese.

• Repeat with another layer of tortillas, the remaining refried beans, the remaining beef mixture, the remaining black or pinto beans, and 1 1/2 cups of cheese.

• Top with another layer of tortillas, spread 1 cup of salsa, and sprinkle 1 cup of shredded Mexican blend cheese.

Bake:

• Bake in the preheated oven for 30 minutes. Broil for 2-3 minutes or until the cheese is golden brown and bubbly.

• Remove the lasagna from the oven and place it on a cooling rack. Let it cool for 30-40 minutes before slicing and serving.

• Garnish with freshly chopped cilantro and a dollop of sour cream.

To cover or not to cover

There are many opinions about whether to cover lasagna when baking it. I am on the side of those who do not cover their lasagnas. The lasagna will not dry out if you have the right amount of sauce, cheese, and other juicy ingredients. It is also a good idea to put it on the middle rack so the heat can circulate well. However, if you are worried about your lasagna top overcooking, cover it with aluminum foil for about 20 minutes. But remove it and let it cook without the foil for the last 10 minutes so it gets cooked and the cheese browns.

More tips to consider

• Use quality ground beef. This will make the dish more flavorful.
• The inner temperature of this taco lasagna should be 165 degrees F on an instant-read thermometer when it is finished.
• Be sure to get lean ground beef, like 80/20, so it does not have too much grease.
• To save time, you can chop your veggies in a food processor or high-speed blender.
• Drain the grease before using the ground beef, and always remember to use a cornstarch slurry.

Calories: 730kcal | Carbohydrates: 54g | Protein: 53g | Fat: 55g | Saturated Fat: 27g | Cholesterol: 172mg | Sodium: 2664mg | Potassium: 1058mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1630IU | Vitamin C: 20.9mg | Calcium: 948mg | Iron: 6.3mg