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
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
Taco Lasagna
Taco Lasagna is the ultimate fusion dish—saucy, taco-seasoned meat meets melty layers of mozzarella and cheddar, all nestled between tender lasagna sheets.
Equipment
- 9x13-inch baking dish preferably ceramic
- Sheet pan
Ingredients
- 12 pieces of lasagna
- 1 tablespoon olive oil
- 1 red pepper finely diced, about 1 cup
- 1 yellow onion finely diced, about 1 cup
- 1 tablespoon minced garlic
- 1 ounce taco seasoning mix or homemade—see note 1
- 1 teaspoon beef bouillon see note 2
- 2 tablespoons tomato paste
- 1 pound lean ground beef 93/7
- Salt and pepper to taste
- 14.5 ounces crushed tomatoes or petite-diced tomatoes
- 10 ounces mild red enchilada sauce
- 2 cups freshly grated sharp cheddar cheese pack to measure
- 2 cups freshly grated Monterrey Jack cheese pack to measure
- Cooking spray
- Toppings as desired see note 3
Instructions
- Bring 12 cups water to a boil. Add 1 tablespoon 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.
- In a pan over medium-high, heat oil. Add pepper and onion; sauté until onion is translucent. Mix in garlic, taco seasoning, beef bouillon, and tomato paste; cook for 30 seconds.Preheat oven to 375°F.
- 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 teaspoon each).
- Stir in tomatoes and enchilada sauce. Cook 3–4 minutes, scraping bottom of pan to release any browned bits. Remove from heat; adjust seasoning.
- Grease a 9x13-inch baking dish. Spread a thin sauce layer (about 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.
- Cover with foil sprayed with cooking spray, then bake 40 minutes. Uncover and bake another 8–10 minutes until cheese melts. Let stand for 5–10 minutes before serving.
- Garnish with your favorite toppings (these seal the deal!) and enjoy!
Video
Recipe Notes
Note 1: Nothing beats a homemade blend, but you can use a packet in a pinch. Here’s my fave homemade taco seasoning:
- 1 tablespoon chili powder
- 1 teaspoon each paprika, cumin, garlic powder, onion powder
- 1/2 teaspoon oregano
Nutrition
Serving: 1serving | Calories: 452kcal | Carbohydrates: 25g | Protein: 31.2g | Fat: 25g | Cholesterol: 96mg | Sodium: 1165.2mg | Fiber: 3.8g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
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 ! 👍
Hope you enjoy! 🙂
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.
Yum! So glad you enjoyed! 🙂
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!
Yay! I am so happy you guys enjoyed! Thanks so much Donna! 🙂
Our family really liked this recipe! It’s even better leftover!
So happy to hear it! Thanks Carla 🙂
That was really rude. If it’s wasting your time, why waste your time even longer by commenting?
good lord am I really JUST finding this recipe?! ahhhh PINNING.
Hahahahaha!!!! Thanks Christine 🙂
This looks delicious, can’t wait to try it!
Thanks so much for stopping by Laura!