Taco Lasagna Recipe

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Taco Lasagna Recipe :-Tortillas, taco meat, salsa, and cheese are the ingredients that go into making the perfect crowd-pleasing casserole, which is called taco lasagna. You can make a fantastic Mexican dinner that everyone will like by topping it with guacamole and sour cream with this dish.

We are big fans of simple recipes that are inspired by Mexican cuisine, such as our Mexican Beans and Rice and our Instant Pot Chicken Chili, which is a reader favorite. This dish is a winner since it can accommodate a large number of people and is simple to prepare.

Taco Lasagna Recipe


Ingredients :

  • 1 pound lean ground beef
  • 1 Tbsp olive oil
  • 1 medium red onion, chopped
  • 2 clove garlic, minced
  • 1/4 cup taco seasoning
  • 1/2 cup water, more as needed
  • 1 can green chiles, (optional)
  • 1 can black beans, drained
  • 12 flour tortillas, 6-inch
  • 24 ounces salsa
  • 1 cup sour cream
  • 3 cup shredded Mexican Cheese Blend


A piece of Taco Lasagna with guacamole and sour cream

Instructions :

  • The bottom of a baking dish that is 9 inches by 13 inches should be greased before the oven is preheated to 375 degrees Fahrenheit (190 degrees Celsius).
  • It is recommended that ground beef be sauteed in a large skillet over medium-high heat until it is browned and cooked all the way through. In the course of the cooking process, it ought to be often broken up into smaller pieces.
  • It is recommended that the steak be placed in a basin before being set aside. Dispose of the fat that is still present in the dish.
  • After the olive oil has been heated in the same skillet over medium heat, the onion should be added and cooked for approximately four minutes, or until it reaches the desired level of tenderness. Stir in the garlic after one minute, and then continue to boil the mixture.


  • Ground beef that has been cooked should be added to the pan along with beans, taco seasoning, green chiles, and green.
  • The mixture should be brought to a simmer while being stirred continuously after a half cup of water has been added to it. You may need to add an additional one to two teaspoons of water if it is recommended. The heat should be turned off to the pan.
  • Make use of three tacos that have been cut in half and one taco that is whole in order to line the baking dish (see to the image placed above for more clarification).


  • After that, spread one-third of the salsa on top of that, and then spread half of the meat mixture on top of that first. After the sour cream has been dropped over the meat that has been cut in half, it should be distributed as evenly as possible using a spatula.
  • One cup of cheese should be added directly on top. Layers should be iterated. Four tortillas, the leftover salsa, and cheese should be piled on top of the other ingredients.
  • To melt the cheese and make it a light golden color, bake it for thirty to forty minutes, or until it has reached the desired consistency.


How to layer Taco Lasagna :

  1. Line the baking dish with three tacos that have been sliced in half and one taco that is whole.
  2. One-third of the salsa
  3. equal to one-half of the meat and bean mixture
  4. It is half of the sour cream.
  5. a third of the cheese that has been shredded
  6. Put some tortillas over top.


How long is Taco Lasagna good?


Serving: In addition to serving the taco lasagna with sour cream and guacamole on the side, garnish it with lettuce, chopped fresh tomatoes, jalapenos, or any other taco toppings that you choose.

Storing: Keep any leftovers in the refrigerator, covered, for two to three days.

Reheating: Utilize the microwave to reheat any leftovers. This meal is equally delicious when served cold.

Freezing: Assembled lasagna that has not yet been baked can be frozen in a baking dish made of aluminum and then baked from the frozen state. The ideal choice for hectic weeknights!

Nutrition :

  • FAT: 10.46G | CHOLESTEROL: 76.14MG | SODIUM: 1385.35MG | POTASSIUM: 607.09MG | FIBER: 3.01G | SUGAR: 7.18G | VITAMI
  • N A: 936.07IU | VITAMIN C: 3.62MG | CALCIUM: 595.78MG | IRON: 3.39MG


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