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Taco lasagna Recipe

Taco lasagna Recipe
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★★★★★

4.8 from 73 reviews

Taco lasagna combines all the bold flavors of classic tacos with the comforting layers of a traditional Italian lasagna. Featuring seasoned ground beef, creamy refried beans, gooey cheese, and zesty salsa, this family-friendly casserole is perfect for weeknight dinners or potlucks. The best part? It’s easy to make ahead and reheats beautifully.

Ingredients

Scale

For the Beef Filling

  • 1 pound ground beef
  • 1 packet taco seasoning
  • 1/2 cup water

For the Lasagna Assembly

  • 12 lasagna noodles
  • 2 cups shredded cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 1 can (15 oz) refried beans
  • 1 cup salsa
  • 1 cup sour cream
  • 1/2 cup chopped green onions
  • 1 cup sliced black olives
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  1. Prep the Oven and Noodles: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions, usually 8-10 minutes, until al dente. Drain and set aside.
  2. Cook the Beef: In a large skillet over medium heat, add the ground beef. Cook, breaking it up with a spoon, until browned and fully cooked, about 6-8 minutes. Drain excess fat if needed.
  3. Season the Beef: Add the taco seasoning and 1/2 cup water to the skillet with the beef. Stir well, then simmer until thickened and most of the liquid has evaporated, about 3-5 minutes. Set aside.
  4. Prepare the Refried Beans and Salsa Layer: In a small bowl, stir together the refried beans and salsa until smooth and combined.
  5. Assemble the Lasagna: In a 9×13-inch baking dish, spread half of the bean-salsa mixture on the bottom. Layer 4 cooked lasagna noodles on top, slightly overlapping. Spread half of the taco beef evenly over the noodles, followed by half of the cheddar cheese and half of the mozzarella.
  6. Add Sour Cream and Toppings: Gently spread half of the sour cream over the cheese layer using a spatula. Sprinkle with half of the green onions, black olives, diced tomatoes, and cilantro.
  7. Repeat Layers: Add another 4 noodles, the remaining bean-salsa mixture, the rest of the beef, cheddar cheese, mozzarella, sour cream, and toppings in the same order. Finish with the final 4 noodles and remaining cheese. Sprinkle garlic powder and onion powder evenly over the top.
  8. Bake the Lasagna: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 10-15 minutes, until the cheese is bubbly and golden on top.
  9. Rest and Serve: Let the taco lasagna rest for 5-10 minutes before slicing. Garnish with more cilantro and green onions if desired. Serve warm.

Notes

  • Swap ground beef for ground turkey or plant-based crumbles for a lighter or vegetarian version.
  • You can make the taco lasagna a day ahead and reheat it in the oven before serving.
  • Feel free to add jalapeños, pickled onions, or extra salsa for added flavor.
  • Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.

Nutrition

Keywords: taco lasagna, layered taco bake, Mexican lasagna, Tex-Mex casserole, ground beef casserole, family dinner, comfort food

Find it online: https://topreci.com/taco-lasagna-recipe/