Taco Lasagna is a bold and satisfying fusion of two beloved comfort foods—Mexican tacos and Italian lasagna. With layers of seasoned ground beef, hearty black beans, sweet corn, zesty salsa, gooey cheese, and soft flour tortillas, this dish is a fun Tex-Mex twist that brings vibrant flavor and cheesy comfort to every bite.
Why You’ll Love This Recipe
I love how easy this Taco Lasagna is to put together, especially for busy weeknights or family gatherings. It delivers all the bold flavors of tacos in a convenient baked form that slices up beautifully for serving. It’s a guaranteed crowd-pleaser, and it reheats like a dream—making it perfect for leftovers or meal prep. Plus, I can easily customize it with different toppings or spice levels to match whatever mood I’m in.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
1 packet taco seasoning
1/4 cup water
1 (15 oz) can black beans, drained and rinsed
1 cup corn (frozen or canned)
8 small flour tortillas
1 (16 oz) jar salsa
2 cups shredded Mexican cheese blend
Optional toppings: sour cream, green onions, diced tomatoes, jalapeños
Directions
Preheat the oven to 350°F (175°C).
In a large skillet over medium heat, cook the ground beef until browned. Drain off any excess fat.
Add taco seasoning and 1/4 cup water to the skillet. Stir and let it simmer for 2–3 minutes.
Stir in the black beans, corn, and salsa. Let it all simmer together for another 2–3 minutes to blend the flavors.
In a 9×13-inch baking dish, place 2 tortillas on the bottom to cover the surface.
Spread 1/3 of the beef mixture over the tortillas and sprinkle 1/2 cup of shredded cheese on top.
Repeat the layers two more times, ending with the final layer of cheese on top.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 5–10 minutes, or until the cheese is bubbly and golden.
Let the dish rest for 5 minutes before slicing. Add your favorite toppings before serving.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories per serving: 390 kcal
Variations
I like swapping the ground beef for ground turkey or shredded chicken when I want a lighter version. For a vegetarian take, I leave out the meat altogether and double up on the beans and corn. Sometimes, I use spicy salsa or add sliced jalapeños between the layers for extra heat. If I have leftover rice or cooked veggies, I mix those into the filling too for a heartier version.
Storage/Reheating
I store leftover Taco Lasagna in an airtight container in the fridge for up to 4 days. When I want to reheat a portion, I either microwave it for 1–2 minutes or warm it in the oven at 325°F until heated through. It also freezes well—I just wrap individual portions tightly in foil and freeze for up to 2 months.
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FAQs
What kind of tortillas work best for Taco Lasagna?
I usually go with small flour tortillas because they layer well and soften nicely during baking. Corn tortillas can work too if I prefer a gluten-free option, but they might break more easily.
Can I make Taco Lasagna ahead of time?
Yes, I often assemble it earlier in the day and refrigerate it until I’m ready to bake. It’s a great make-ahead meal for busy days.
How spicy is this recipe?
That depends on the salsa and taco seasoning I use. For a milder dish, I choose mild salsa and seasoning. If I want more kick, I use medium or hot varieties—or throw in some chopped jalapeños.
Can I add more veggies?
Absolutely. I like tossing in diced bell peppers, zucchini, or even spinach for added nutrition. Just sauté them with the beef or stir them into the filling.
What toppings go well with Taco Lasagna?
I top mine with sour cream, chopped green onions, fresh tomatoes, or avocado. A sprinkle of cilantro adds a fresh touch, and sliced jalapeños are great if I’m craving extra heat.
Conclusion
Taco Lasagna is one of those easy, flavorful meals I keep coming back to. It’s rich, cheesy, customizable, and comes together fast with ingredients I usually already have on hand. Whether I’m feeding a hungry family or planning for leftovers, this dish never disappoints.
📖 Recipe:
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Taco Lasagna
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Halal
Description
Taco Lasagna is a bold and satisfying fusion of tacos and lasagna, combining layers of seasoned ground beef, black beans, corn, salsa, tortillas, and melted cheese for a comforting Tex-Mex twist.
Ingredients
1 pound ground beef
1 packet taco seasoning
1/4 cup water
1 (15 oz) can black beans, drained and rinsed
1 cup corn (frozen or canned)
1 (16 oz) jar salsa
8 small flour tortillas
2 cups shredded Mexican cheese blend
Optional toppings: sour cream, green onions, diced tomatoes, jalapeños
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef until browned. Drain off any excess fat.
- Add taco seasoning and 1/4 cup water to the skillet. Stir and let it simmer for 2–3 minutes.
- Stir in the black beans, corn, and salsa. Let it all simmer together for another 2–3 minutes to blend the flavors.
- In a 9×13-inch baking dish, place 2 tortillas on the bottom to cover the surface.
- Spread 1/3 of the beef mixture over the tortillas and sprinkle 1/2 cup of shredded cheese on top.
- Repeat the layers two more times, ending with the final layer of cheese on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 5–10 minutes, or until the cheese is bubbly and golden.
- Let the dish rest for 5 minutes before slicing. Add your favorite toppings before serving.
Notes
Swap ground beef with turkey or shredded chicken for a lighter version.
Make it vegetarian by omitting meat and doubling the beans and corn.
Add diced vegetables like bell peppers or zucchini for extra nutrition.
Use spicy salsa or jalapeños for more heat.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg
