Looking for a delicious twist on classic lasagna? This Taco Lasagna combines all the flavors of your favorite taco ingredients into a hearty, layered dish that’s sure to please everyone at the table.
Featuring seasoned ground beef, vibrant salsa, and a blend of melty cheeses, this recipe is easy to assemble and bake, making it perfect for busy weeknights or gatherings.
With the added crunch of corn tortillas and the zing of chili spices, this comforting casserole delivers the ultimate fusion of Mexican and Italian cuisine.
Dive into a slice of this cheesy, flavorful goodness that will have your family asking for seconds!
Ingredients :
2 pounds lean ground beef
2 (1.25 ounce) packages taco seasoning mix
4 cloves garlic, minced
1 tablespoon chili powder
½ teaspoon cayenne pepper
½ cup water
cooking spray
18 (6 inch) corn tortillas
1 (24 ounce) jar salsa
1 cup sliced green onion
1 (16 ounce) container sour cream
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded Monterey Jack cheese.
How To Make Taco Lasagna Recipe
Place ground beef in a large, deep skillet.
Cook over medium-high heat until evenly browned; drain.
Season with taco seasoning, garlic, chili powder, and cayenne pepper.
Stir in water, reduce heat to low, and simmer for 10 minutes.
Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
Grease the bottom of a 9×13-inch baking dish.
Place 6 tortillas into the prepared baking dish.
Spread 1/3 of the salsa on top of the tortillas.
Spread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions.
Drop 1/2 of the sour cream randomly over the green onions.
Top with 1/2 cup Cheddar and 1/2 cup Monterey Jack cheese.
Repeat layers.
Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese.
Bake in the preheated oven until golden brown on top and cheeses are melted throughout the layers, 30 to 45 minutes.
For a personalized touch to your Taco Lasagna, consider swapping out the ground beef for ground turkey, chicken, or even a plant-based meat substitute for a lighter or vegetarian option.
You can also add layers of black beans, refried beans, or sautéed vegetables like bell peppers and zucchini for added nutrition and texture.
Experiment with different cheeses—try pepper jack for a spicy kick or use a Mexican cheese blend for extra flavor.
To enhance the freshness, top your finished dish with chopped cilantro, diced tomatoes, or avocado after baking.
When assembling, make sure to cover the tortillas with enough salsa to prevent them from drying out during baking.
Finally, let the lasagna rest for a few minutes after coming out of the oven; this helps it set and makes slicing easier.
Enjoy creating your perfect taco-inspired comfort dish!
To store your Taco Lasagna, first allow it to cool to room temperature to prevent condensation.
Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. You can refrigerate the lasagna for up to 3-4 days.
If you’d like to keep it longer, freeze the lasagna by wrapping it well in plastic wrap and then aluminum foil to prevent freezer burn; it can be stored in the freezer for up to 3 months.
When you’re ready to enjoy it, thaw the frozen lasagna in the refrigerator overnight, then reheat in the oven at 350°F (175°C) until heated through, or microwave individual portions until warm.
This will help maintain the flavor and texture of the dish!