Taco Lasagna

5 from 4 votes

Taco Lasagna is the ultimate fusion dish—saucy, taco-seasoned meat meets melty layers of mozzarella and cheddar, all nestled between tender lasagna sheets.

Prep Time30

Cook Time40

Total Time1 10

Course: Dinner

Cuisine: American, Mexican

Keyword: Taco Lasagna

Servings: servings

Author: Chelsea Lords

Cost: $12.23

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

US - Metric

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

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

Note 2: Omit beef bouillon if desired, but adjust the salt accordingly.

Note 3: Try some of these toppings for serving: cilantro or green onions, lime, sour cream, avocado or guac, tomatoes/salsa, tortilla chips, olives, etc.

Storage: To store, cool lasagna completely. Cover pan tightly with foil and keep in the fridge 3–5 days. To freeze, prepare without baking; cover with plastic wrap and then foil. Freeze up to 3 months.

Nutrition