Home > Dinner > Pasta & Pizza > Taco Lasagna Taco Lasagna March 1, 2023 | 28 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Taco Lasagna combines saucy taco meat with two types of cheese, layered in sheets of lasagna, and baked to cheesy perfection. Taco Lasagna Is… Fusion Fun: Classic lasagna meets Mexican flavors – best of both worlds. Kid & Adult Approved: Everyone’s happy at the dinner table. Fun To Top It Your Way: Load it up with your fave toppings. Great To Prep Ahead: Whip it up early, enjoy later. Better as Leftovers: Tastes even more amazing the next day. Taco Lasagna Ingredients Lasagna: Boil in well-salted water to thoroughly season. Veggies: Sauté onion, pepper, and minced garlic in oil. Protein: Use lean ground beef, or swap it with ground turkey. Seasonings: Mix it up with taco seasoning and add beef bouillon for depth. Tomato Base: Stir in tomato paste and fire-roasted diced tomatoes for a rich sauce. Enchilada Sauce: Pick mild or hot to control the spice level. Cheese: Layer on the extra-sharp Cheddar and Monterrey Jack. Topping Ideas Fresh cilantro, chopped Lime wedges for squeezing Sliced avocado or guacamole Sour cream or Greek yogurt Diced tomatoes or salsa Sliced jalapeños for heat Black olives, sliced Green onions, thinly sliced Pickled red onions for tang Crushed tortilla chips for texture Hot sauce for an extra kick How To Make Taco Lasagna Cook Pasta: Boil lasagna in salted water; drain and lay flat to cool. Sauté Veggies: In olive oil, cook onion, red pepper, and garlic until softened. Brown Meat: Add ground beef to veggies, breaking it apart until fully cooked. Season: Stir in taco seasoning, beef bouillon, and tomato paste. Add Sauce: Mix in enchilada sauce and tomatoes. Assemble: In a greased dish, layer lasagna, meat sauce, and cheeses. Bake: Cover with foil, bake, then uncover and bake again. Serve: Garnish with toppings and enjoy! What To Serve With Taco Lasagna Mexican Salad: Tossed with cilantro dressing. Corn on the Cob: Sweet and crunchy. Black Bean Corn Avocado Salad: Light contrast. Chips and Salsa: A classic starter. Roasted Sweet Potatoes: Sweet balance to spicy flavors. Tropical Fruit Salad: Mango, pineapple, and kiwi for a sweet finish. STORAGE How To Store Leftover Taco Lasagna Storing Leftovers: Cool lasagna completely. Cover pan tightly with foil and refrigerate 3-5 days. Freezing: Prepare without baking; cover with plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in fridge before baking and add 20-30 minutes extra bake time. Other Recipes You’ll Love: Quinoa Enchilada Bake Mexican Street Corn Pasta Salad Rotisserie Chicken Tacos One Pot Taco Spaghetti Mexican Rice Recipe in one pan FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Taco Lasagna 5 from 4 votes - Review this recipe Taco Lasagna combines saucy taco meat with two types of cheese, layered in sheets of lasagna, and baked to cheesy perfection. SAVE TO RECIPE BOX Print Recipe Taco Lasagna 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Taco Lasagna combines saucy taco meat with two types of cheese, layered in sheets of lasagna, and baked to cheesy perfection. Course Dinner, Main Course Cuisine American, Mexican Keyword Taco Lasagna Prep Time 30 minutes minutes Cook Time 40 minutes minutes Total Time 1 hour hour 10 minutes minutes Servings 8 servings Chelsea Lords Calories 452kcal Author Chelsea Lords Cost $12.23 Equipment9x13-inch baking dish (preferably ceramic) Ingredients▢ 12 pieces of lasagna▢ 1 tablespoon olive oil▢ 1 red pepper, finely diced (~1 cup)▢ 1 yellow onion, finely diced (~1 cup)▢ 1 tablespoon minced garlic▢ 1 oz taco seasoning mix (or homemade -- Note 1)▢ 1 teaspoon beef bouillon (Note 2)▢ 2 tablespoons tomato paste▢ 1 pound lean (93/7) ground beef▢ Salt & pepper, to taste▢ 14.5 oz crushed or petite-diced tomatoes▢ 10 oz mild red enchilada sauce (Note)▢ 2 cups freshly grated sharp cheddar cheese , (pack to measure)▢ 2 cups freshly grated Monterrey Jack cheese, (pack to measure)▢ For serving: cilantro or green onions, lime, sour cream, avocado or guac, tomatoes/salsa, tortilla chips, olives, etc.US - Metric USMetric InstructionsLASAGNA: Bring 12 cups water to a boil. Add 1 tbsp salt. Add lasagna pieces (plus a few extra for backup). Cook to al dente per package instructions. Drain; transfer pasta with tongs to a lightly sprayed sheet pan. Lay flat to prevent sticking and set aside.VEGGIES: In a skillet over medium-high, heat oil. Add pepper & onion; sauté until onion is translucent. Mix in garlic, taco seasoning, beef bouillon, and tomato paste; cook for 30 seconds.Preheat the oven to 375 degrees F.BEEF: Move veggies aside, increase heat to high. Add beef, let stand 30 seconds, then crumble and mix with veggies. Season to taste with salt and pepper (I add 1/2 tsp each).TOMATOES: Stir in tomatoes and enchilada sauce. Cook 3-4 minutes, scraping bottom of pan to release any browned bits. Remove from heat, adjust seasoning.ASSEMBLY: Grease a 9x13-inch baking dish. Spread a thin sauce layer (~1/2 cup) on the bottom, then layer 3 pieces of lasagna, 1/4 of the sauce, and 1/2 cup of each cheese. Repeat for 4 total layers, finishing with sauce and cheese on top.BAKE: Cover with foil sprayed with non-stick spray, bake for 40 minutes. Uncover and bake for another 8-10 minutes until cheese melts. Let stand for 5-10 minutes before serving.SERVE: Garnish with your favorite toppings (these seal the deal!) and enjoy! Recipe NotesNote 1: Nothing beats a homemade blend, but you can use a packet in a pinch. Here's our fave homemade taco seasoning: 1 tablespoon chili powder 1 teaspoon each paprika, cumin, garlic powder, onion powder 1/2 teaspoon oregano Note 2: Omit if desired, but adjust the salt accordingly. Nutrition FactsServing: 1serving | Calories: 452kcal | Carbohydrates: 25g | Protein: 31.2g | Fat: 25g | Cholesterol: 96mg | Sodium: 1165.2mg | Fiber: 3.8g | Sugar: 6g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Looks delicious and simple! I’ll just have to leave the cheese off of my portion. Thanks for a great new weeknight recipe! Reply
This looks absolutely fantastic. I love your tex mex twist on this and the ease of this Taco Lasagna recipe. Reply
Thanks so much for stopping by! My husband sure loved this meal a lot – I hope your family enjoys it as well! Reply
Wow, this looks incredible Chelsea! Love that you combined two of my favorites here – tacos + lasagna definitely = perfection 🙂 Can’t wait to try this recipe and thanks for sharing! Hope you have a great week! Reply
This is exactly my favorite kind of dinner. The husband and kids will eat just about anything if it includes pasta and it’s a good way for me to sneak extra Mexican into the rotation without getting shouted at for always making Mexican. 😉 Love this! Reply
Aaaaand, I just realized I already commented on this. I thought it looked familiar. Haha! Brilliant. 😉 Reply
That was really rude. If it’s wasting your time, why waste your time even longer by commenting? Reply
I just made this tonight and it was SO GOOD. I used your recipe for taco seasoning as well, which was really good. I just took out the cumin and used 2 TBSP of chili powder instead of 1. This recipe is so satisfying and delicious. This one’s going in the recipe binder! Reply
Made this recipe today and it was excellent. I added refried beans in two of the layers and also used the 19 ounce size of enchilada sauce to give the layers just a bit more liquid. I added just a bit of the sauce to a few of the layers. Reply
This looks easy and delicious! Is I will use ground turkey as we seldom eat red meat. I’ll also cut he cheese back a bit so the colesteral isn’t so high … thanks for the yummy recipes ! 👍 Reply
