Taco Lasagna layers flour tortillas with seasoned ground beef, black beans, corn, green chiles, salsa, and plenty of melted cheese. It’s baked like a casserole and finished with sour cream, cilantro, and jalapeños for an easy taco-inspired dinner.
This is a fun way to change up taco night when I want something I can assemble in one baking dish and put in the oven. I like using tortillas instead of lasagna noodles, and everyone can add their favorite taco toppings after it comes out of the oven.
Why I Love Taco Lasagna
About the Ingredients ⭐
- Ground Beef: The hearty base of the taco filling. Brown it first and drain any excess grease before adding the remaining ingredients.
- Taco Seasoning: Season the beef with classic taco flavor. Or use homemade taco seasoning.
- Black Beans: Add texture and make the filling even heartier. Drain and rinse them before using.
- Corn: Adds a little sweetness and texture. Canned or frozen corn both work.
- Salsa: Adds moisture and flavor to both the filling and the layers of the casserole.
- Green Chiles: Add mild chile flavor without making the dish overly spicy.
- Flour Tortillas: Take the place of traditional lasagna noodles and create the layers.
- Mexican Cheese Blend: Melts between the layers and creates the cheesy topping.
- Cilantro: Adds fresh flavor after the Taco Lasagna comes out of the oven.
- Sour Cream: Adds a cool, creamy finish when serving.
- Jalapeños: An optional garnish for anyone who wants a little extra heat.
Be sure to check out the full recipe and ingredient list below
How To Make Taco Lasagna
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook the ground beef until fully browned. Drain off any excess fat.
- Add the taco seasoning, black beans, corn, green chilis, and 1 cup of salsa to the skillet. Stir well to combine.
- Spread 1/2 cup of salsa in the bottom of the prepared baking dish. Arrange 4 tortillas on top, tearing them as necessary to fit.
- Layer half of the meat mixture over the tortillas, followed by 1 cup of shredded cheese.
- Repeat the layers with the remaining tortillas, meat mixture, and cheese.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 5 minutes, or until the cheese is bubbly and starting to brown.
- Allow the lasagna to cool for a few minutes before topping with fresh cilantro, sour cream, and jalapeno slices if desired. Enjoy!
Tips I Found Helpful 💙 🌮🧀
- Drain the ground beef well: Removing excess grease keeps the Taco Lasagna from becoming too oily.
- Drain the beans and green chiles: Extra liquid can make the tortilla layers soggy.
- Spread the filling evenly: Try to get beef, beans, corn, salsa, and cheese in every layer so each serving has a little of everything.
- Cover it while baking: Keep the casserole covered for the first part of baking so it heats through without the cheese getting too brown.
- Let it rest before cutting: Give the Taco Lasagna about 5–10 minutes after baking so the layers can settle and the slices hold together better.
Frequently Asked Questions
More Casserole Recipes I Love
Yield: 8
Taco Lasagna
5.0 Stars (1 Review)
Taco Lasagna layers seasoned ground beef, black beans, corn, salsa, tortillas, and plenty of melted cheese.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Ingredients
- 1 lb ground beef
- 1 packet (1 oz) taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels (canned or frozen)
- 2 cups salsa
- 1 can (7 oz) green chilis, drained
- 8 small flour tortillas
- 2 cups shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro
- 1 cup sour cream
- Jalapeno slices for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large skillet over medium heat, cook the ground beef until fully browned. Drain off any excess fat.
- Add the taco seasoning, black beans, corn, green chilis, and 1 cup of salsa to the skillet. Stir well to combine.
- Spread 1/2 cup of salsa in the bottom of the prepared baking dish. Arrange 4 tortillas on top, tearing them as necessary to fit.
- Layer half of the meat mixture over the tortillas, followed by 1 cup of shredded cheese.
- Repeat the layers with the remaining tortillas, meat mixture, and cheese.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 5 minutes, or until the cheese is bubbly and starting to brown.
- Allow the lasagna to cool for a few minutes before topping with fresh cilantro, sour cream, and jalapeno slices if desired. Enjoy!
Notes
Drain the ground beef, beans, and green chiles well to prevent excess liquid. Layer the ingredients evenly and let the Taco Lasagna rest for 5–10 minutes after baking before slicing. Top with sour cream, cilantro, and jalapeños before serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 682Total Fat: 38gSaturated Fat: 19gUnsaturated Fat: 20gCholesterol: 129mgSodium: 1007mgCarbohydrates: 47gFiber: 6gSugar: 6gProtein: 39g
Wondering if this would be good with corn tortillas for GF folk?
I was really bummed at how this came out. We love tacos and I changed up our taco night to try this one. Unfortunately, the tortillas got very soggy and it really ruined the dish. How do you keep your tortillas from getting soggy?
i’m sorry but that is how it’s supposed to be. You could use lasagna noodles next time the tortilla won’t stay crunchy sorry.
Sounds yummy 🤤