Taco Lasagna

My Taco Lasagna is everything you love about taco night, but layered up into one easy, delicious, all-in-one recipe. Perfect for feeding a crowd, easy to use for leftovers or meal prep, and simple to transport for potlucks or parties.

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I love making this recipe anytime, but especially when I’m feeding a crew that includes kids. No shells falling apart mid-bite, no fillings spilling everywhere, just neat, easy squares that even my youngest could handle without help.

Keep this recipe handy for busy weeks. It’s easy to double if you need more, and since it reheats well, it’s great for lunches or quick dinners all week long.

It’s also great for make-ahead cooking. Assemble the whole dish the day before, cover it, and pop it in the fridge. When you’re ready to eat, just bake it straight from the fridge (adding a few extra minutes to the bake time), and dinner is basically done.

Since you bake and serve it in the same dish, it’s easy to take with you. I often bring it to potlucks and parties. Just cover the dish, bring it along, and you’re good to go.

How to make taco lasagna

First, gather your ingredients.

Ingredients

For best taste, always use the highest quality ingredients you have access to. 

To make this taco lasagna recipe, you will need the following ingredients:

For the taco meat:

• Lean ground beef
• Yellow onion, diced
• Taco seasoning (homemade or store-bought)
• Rotel, pick your favorite variety (mild to hot)

For the taco sauce:

• Tomato sauce
• White vinegar
• New Mexico chili powder
• Dark chili powder
• Cumin
• Sugar
• Paprika
• Garlic powder

For the lasagna:

• Corn tortillas, cut into quarters
• Shredded Colby Jack cheese

For the toppings:

• Diced tomato
• Chopped cilantro
• Sour cream

You can put this recipe together a day in advance, cover it, and keep it in the fridge before baking. When you’re ready, bake it straight from the fridge and just add a few extra minutes to the cooking time.

If you want a lighter version, you can use ground turkey or chicken instead of beef. You can use flour tortillas if that’s what you have, but corn tortillas hold up better with all the sauce. To change the spice level, pick a milder or spicier Rotel, or use more or less chili powder to suit your taste.

Cooking taco lasanga

Taco Lasagna is a simple recipe that can be made in just a few steps. Here is how to make it.

First, preheat your oven to 350°F.

In a large skillet over medium-high heat, add the ground beef and diced onion. Cook, breaking the meat apart as it browns.

Once the meat is fully cooked, drain off the excess fat, then stir in the taco seasoning and Rotel.

Remove the skillet from the heat.

While the meat cooks, add all of the taco sauce ingredients (tomato sauce, vinegar, both chili powders, cumin, sugar, paprika, and garlic powder) to a small saucepan. Heat over medium-low, stirring frequently, until simmering, and let it simmer for 2 to 3 minutes.

Cut the corn tortillas into quarters.

Spread about 1/4 cup of taco sauce over the bottom of an 8×8 baking dish.

Now layer the tortilla quarters on top, alternating their direction so you don’t end up with too much overlap in one spot.

Add a layer of taco meat, followed by 1/2 to 1 cup of cheese.

Add another layer of tortillas, then enough sauce to cover them.

Followed by another layer of meat and cheese.

Repeat once more, ending with a final layer of tortillas, sauce, and cheese on top.

Bake at 350°F for 25 to 30 minutes, until everything is melted and bubbly and the cheese is just starting to brown on top. Let it cool for 5 to 10 minutes before slicing, then serve with your favorite toppings.

Leftovers

Store leftovers in a covered container in the fridge for 2-3 days.

Always trust your judgment with leftovers. If anything looks or smells off, it’s best not to eat it.

I hope y’all enjoy this taco lasagna! Let me know if you try it.

Serving Suggestions

• Homemade Taco Seasoning if you’d rather make your own blend
• Taco Soup for another easy taco night option
• Mexican Shredded Chicken as a topping swap or side
• Creamy Jalapeño (Chuy’s Copycat Recipe) drizzled over the top

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