This Tex-Mex dish takes an Italian classic south of the border with layers of beefy, cheesy, spicy flavors that really satisfy!
My partner and I love Mexican food. But honestly, I get a little tired of tacos, burritos, and quesadillas after a while. Having those handhelds a few nights in a row makes me long for a meal I can eat with a fork. Enter this taco lasagna recipe. It’s got all the spicy, beefy, cheesy flavors I love layered into a dish that feels slightly elevated.
Plus, making this lasagna is way easier than setting up a taco station—then cleaning all those extra dishes! With this recipe, I do a little prep, layer everything in a casserole dish, then let it bake while I tidy up and visit my dinner guests. Our friends are always impressed with the mouthwatering aromas, enticing presentation, and incredible flavors of this dish. Each forkful delivers layers of perfectly seasoned beef, spicy salsa, earthy green onions, and chewy tortillas. My favorite part is how the sour cream and cheese combine into a rich, creamy sauce that really brings everything together. It tastes absolutely decadent!
We make this dish a couple times a month, especially when we host our college friends for game night. Most of them come back for seconds—but I always hope for leftovers, which taste even better the next day!
How to build the ultimate taco lasagna
For a taco lasagna that holds its shape and delivers big flavor in every bite, focus on the order and technique of layering. Start with a solid foundation—corn tortillas resist sogginess better, but toasting flour tortillas briefly in a dry skillet helps them withstand the rich, saucy filling if you want to use those instead. Alternate layers of the seasoned meat, salsa, diced onions, and a generous handful of cheese. Try to make each layer even and uniformly thick.
Save all fresh, cold toppings—like sliced avocado, guacamole, shredded lettuce, and pico de gallo—for after you’ve baked the casserole. Adding these ingredients after the dish comes out of the oven keeps their texture and flavor vibrant. Sour cream is the exception here—baking dollops of it into the layers creates luscious richness. However, you can place cold sour cream on the table with the other toppings, as well.
Finally, allowing the assembled lasagna to rest for 10–15 minutes after baking makes it easier to slice cleanly and serve. Then each diner can tailor their portion with their favorite fresh toppings to add color, crunch, and a burst of fresh flavor.
How do I store leftovers?
Let any leftover lasagna cool slightly before storing, but don’t leave it out at room temp for longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 4 months. Thaw overnight in the fridge. Reheat in a 350°F oven until it’s bubbly and piping hot, about 15-20 minutes. Or microwave individual portions in 30-second intervals until hot.
Similar recipes to try
Looking for more hearty lasagna options? Check out this recipe for classic Beef Lasagna, this Mexican Lasagna, and this Keto Lasagna With Egg Noodles. Want more baked dishes with Tex-Mex flair? Try this Chicken Enchilada Casserole, this Keto Fajita Casserole, or this Keto Ground Beef Mexican Casserole.
Taco Lasagna Recipe
Ingredients
- 2 pounds lean ground beef
- 2 packages taco seasoning mix 1 1/4 ounces each
- 4 cloves garlic minced
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 cup water
- Cooking spray
- 18 6-inch corn tortillas
- 1 jar salsa 24 ounces
- 1 cup green onions sliced
- 1 16-ounce container sour cream
- 1 1/2 cups cheddar cheese shredded
- 1 1/2 cups Monterey Jack cheese shredded
Instructions
- In a large skillet, cook the ground beef over medium-high heat, breaking up clumps with a wooden spoon, until browned, about 8-10 minutes. Drain off the excess grease.
- Lower the heat to low. Add the taco seasoning, minced garlic, chili powder, and cayenne pepper to the beef. Pour in the water, stir, and simmer for 10 minutes.
- Preheat your oven to 375°F and coat a 9×13-inch baking dish with cooking spray.
- Arrange 6 corn tortillas in the baking dish. Spread 1/3 of the salsa over them, followed by half of the meat mixture, half of the green onions, and a few dollops of sour cream. Sprinkle with 1/2 cup of each cheese.
- Add another layer of 6 tortillas, the remaining meat, green onions, and sour cream, and another 1/2 cup of each cheese.
- Place the final 6 tortillas on top of the layers, spread the remaining salsa over them, and cover everything with the rest of the shredded cheese.
- Cook in the preheated oven until the top is golden brown and the cheese has melted, about 30 to 45 minutes.
- Let your taco lasagna rest for 10-15 minutes before slicing. Serve warm.
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