If your family is like mine, taco night is a celebrated tradition in our house. Withtaco lasagna, we’ve upped our taco game to a new level. The layers of cheesy goodness, combined with the spicy beef and tender tortillas make this dish a must-try. I still remember the first time I made it; we were hosting a casual family game night, and it turned into one of the most memorable nights just because of this delightful dish.
Need something new for your next family dinner? Try our crescent roll breakfast recipes to start your day right.
Why you’ll love this recipe
Taco lasagnais an easy and fun twist on the classic Italian dish. It’s got everything we love in tacos, stacked and baked just like a lasagna! What’s better than layers of seasoned beef, creamy cheese, and hearty beans, all nestled between soft tortillas? It’s the perfect dish to feed a crowd and makes for a great leftovers lunch. Plus, pairing it with a side of crisp, fresh salad brings balance to your meal.
Ingredients
- 1 Tbsp. vegetable oil, plus more for greasing
- 1 medium yellow onion, chopped, plus more for serving
- 1 bell pepper, seeds and ribs removed, chopped
- 2 cloves garlic, chopped
- 1 lb. (85% lean) ground beef
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp. chili powder
- 1 Tbsp. all-purpose flour
- 1 Tbsp. ground cumin
- 1 (15-oz.) can black beans, drained
- 1 (15-oz.) jar medium salsa (about 1 1/2 c.)
- 6 (8″) flour tortillas, divided
- 8 oz. sharp cheddar, shredded, divided
- 8 oz. pepper Jack cheese, shredded, divided
- 1 (14.75-oz.) can creamed corn, divided
- Sour cream, chopped tomatoes, and chopped fresh cilantro, for serving
Step-by-step instructions
1. Prepare the oven and dish
- Preheat your oven to 400°F.
- Lightly grease a 13″ × 9″ baking dish with oil.
2. Cook the vegetables
- In a large skillet over medium-high heat, heat 1 Tbsp oil.
- Add the onion and bell pepper and cook, stirring occasionally, until softened (about 7 minutes).
- Add the garlic and cook for 1 minute, until fragrant.
3. Brown the beef
- Add the ground beef to the skillet and season with salt and pepper.
- Cook, breaking it up with a wooden spoon, until no longer pink (about 6 minutes).
- Drain the fat.
4. Build the filling
- Stir in the chili powder, flour, and cumin. Cook for 1 minute until the meat is coated and fragrant.
- Mix in the beans, salsa, and 1/4 cup water, scraping up any browned bits from the skillet.
- Cook for 2–3 minutes, until combined and warmed through.
- Remove from heat.
5. Assemble the casserole
- Spread a small portion of the beef mixture on the bottom of the prepared dish.
- Layer with 2 tortillas.
- Sprinkle one-quarter of the cheddar and pepper Jack cheeses.
- Add half of the creamed corn and half of the remaining beef mixture.
- Repeat the layers:
- 2 tortillas
- one-quarter of the cheddar and pepper Jack
- remaining creamed corn
- remaining beef mixture
- Finish with the last 2 tortillas and top with the remaining cheddar and pepper Jack.
6. Bake
- Bake for about 30 minutes, until the cheeses are melted and the filling is bubbling.
- Let stand for 10 minutes before serving.
7. Serve
- Drizzle with sour cream.
- Top with chopped onions, tomatoes, and cilantro.
Recipe tips & variations
For a spicier kick, add sliced jalapeños to the beef mixture or use hot salsa instead. If you prefer chicken, swap the ground beef with shredded rotisserie chicken. For a veggie variation, swap the beef with mushrooms, zucchini, or more beans. This dish is also perfect for accommodating gluten-free tortillas.
Storage & reheating
Storeany leftover taco lasagna in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy again, simply reheat it in the oven at 350° until warmed through, or pop it in the microwave for a quick bite.
FAQs
Can I make taco lasagna ahead of time?
Absolutely! You can prepare it a day in advance. Once assembled, cover it tightly and refrigerate overnight. The next day, simply bake it as instructed.
Can I freeze taco lasagna?
Yes, it freezes beautifully. Wrap it tightly in plastic wrap and then aluminum foil before freezing. When ready to eat, thaw in the fridge overnight and bake until heated through.
What sides go well with taco lasagna?
A light salad or some Mexican rice makes a great side. Try adding a dollop of guacamole or a sprinkle of lime juice for extra freshness.
Recipes you may like
Looking for more delicious meals? Check out our easy crispy breakfast potatoes , easy cheesy breakfast pizza , or our quick and versatile crescent roll breakfast recipes .
Print
Scrumptious Taco Lasagna
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A delightful twist on taco night with layers of cheesy goodness, spicy beef, and tender tortillas.
Ingredients
- 1 Tbsp. vegetable oil, plus more for greasing
- 1 medium yellow onion, chopped, plus more for serving
- 1 bell pepper, seeds and ribs removed, chopped
- 2 cloves garlic, chopped
- 1 lb. (85% lean) ground beef
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp. chili powder
- 1 Tbsp. all-purpose flour
- 1 Tbsp. ground cumin
- 1 (15-oz.) can black beans, drained
- 1 (15-oz.) jar medium salsa (about 1 1/2 c.)
- 6 (8″) flour tortillas, divided
- 8 oz. sharp cheddar, shredded, divided
- 8 oz. pepper Jack cheese, shredded, divided
- 1 (14.75-oz.) can creamed corn, divided
- Sour cream, chopped tomatoes, and chopped fresh cilantro, for serving
Instructions
- Preheat your oven to 400°. Lightly grease a 13″ x 9″ baking dish with oil. In a large skillet over medium-high heat, heat 1 Tbsp. oil. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Add the ground beef to the skillet; season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until the beef is no longer pink, about 6 minutes. Drain the fat.
- Stir in the chili powder, flour, and cumin, cooking until the meat is coated and fragrant, about 1 minute. Mix in the beans, salsa, and 1/4 cup water, scraping up any browned bits from the bottom of the skillet. Cook until the beans and salsa are combined and warmed through, 2 to 3 minutes. Remove from heat.
- Spread a small portion of the beef mixture on the bottom of the prepared dish. Layer with 2 tortillas. Sprinkle one-quarter of the cheddar and pepper Jack cheeses. Top with half of the creamed corn and half of the remaining beef mixture. Repeat layering with 2 more tortillas, one-quarter of cheddar and pepper Jack, then remaining creamed corn and beef mixture. Finish with the remaining 2 tortillas, cheddar, and pepper Jack.
- Bake until the cheeses are melted and the filling is bubbling, about 30 minutes. Let it stand for about 10 minutes before serving.
- Drizzle with sour cream and top with chopped onions, tomatoes, and cilantro.
Notes
- For a spicier kick, add sliced jalapeños to the beef mixture or use hot salsa instead.
- If you prefer chicken, swap the ground beef with shredded rotisserie chicken.
- For a veggie variation, swap the beef with mushrooms, zucchini, or more beans.
- This dish is also perfect for accommodating gluten-free tortillas.
- Store any leftover taco lasagna in an airtight container in the fridge for up to 3 days.
- When you’re ready to enjoy again, simply reheat it in the oven at 350° until warmed through, or pop it in the microwave for a quick bite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg