Do Share Recipe

Taco Lasagna Recipe | Cheesy & Flavorful Mexican-Inspired Dinner

I just pulled a piping‑hot dish of taco lasagna recipe out of the oven, and I have to tell you—I love how it blends the bold, zesty flavors of a taco with the cozy comfort of classic lasagna. As I layered tortillas, seasoned beef, salsa and melted cheese, I felt like I was bringing two favorites together in one happy dish. It turned out so well that I couldn’t wait to share it with you.

Whether you’re cooking for a family dinner or just want something fun and different in the kitchen, this recipe hits the mark. You can also enjoy similar rich and cheesy flavors in Easy Pepper Jack Crack Chicken Recipe for another crowd-pleasing meal. Let’s dive in and I’ll walk you through everything I learned while making this.

Ingredients
Here’s what you’ll need. For each ingredient I’ve added a little tip or explanation so you get the best result.

2 pounds lean ground beef — Using lean beef helps reduce excess fat while still giving hearty flavour.
2 (1.25 ounce) packages taco seasoning mix — A pre‑mixed seasoning saves time and gives consistent taco flavour.
4 cloves garlic, minced — Fresh garlic adds brightness; avoid pre‑minced jars if you can for stronger flavour.
1 tablespoon chili powder — This deepens the spice profile beyond just the taco seasoning.
½ teaspoon cayenne pepper — Adds a touch of heat; you can reduce it if you’re serving spice‑sensitive folks.
½ cup water — Helps the beef mixture cook into the seasoning and stay moist.
Cooking spray — To grease the baking dish so the lasagna doesn’t stick.
18 (6‑inch) corn tortillas — Corn tortillas give a more authentic taco feel than flour ones and hold up well in layers.
1 (24 ounce) jar salsa — Using a good quality salsa (not super watery) adds both flavour and moisture.
1 cup sliced green onion — Fresh green onion adds a crisp, mild onion flavour and looks great on top.
1 (16 ounce) container sour cream — Adds creaminess and helps bind the layers together.
1½ cups shredded Cheddar cheese — A sharper cheddar helps cut through the richness and adds tang.
1½ cups shredded Monterey Jack cheese — Monterey Jack melts beautifully, so combining it with Cheddar gives texture + melt.
Note: serves about 12

Variations
Feel free to mix things up according to dietary needs or flavour preferences:

Dairy‑free: Use dairy‑free sour cream (coconut or soy-based) and vegan cheese shreds. Also choose a dairy-free “Cheddar” style and “Monterey Jack” style alternative.
Lower fat / lighter version: Swap lean ground turkey or chicken for the beef, and use a light sour cream. You could also reduce the cheese slightly.
Spice up or tone down: If you like extra heat, add chopped fresh jalapeños or a dash of smoked paprika. If you prefer mild, reduce or skip the cayenne pepper.
Extra flavour add-ins: Toss in black beans, corn kernels, or chopped bell pepper to the meat mixture for added texture and colour.
Gluten-free tweak: Corn tortillas are naturally gluten-free (check the brand to be sure), so this dish is already friendly to gluten-avoidance. Just double-check the seasoning mix.

You might also enjoy a sweet treat like Peanut Butter Chocolate Chip Bars Recipe after dinner.

Cooking Time
Here are the timing details:

Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes

Equipment You Need
Here’s a list of the tools that helped me make things smoother:

Large deep skillet — to brown the ground beef and cook the seasoning mix.
9×13‑inch baking dish — to assemble the layers of tortillas, salsa, beef and cheese.
Cooking spray or oil brush — to grease the baking dish so nothing sticks.
Cheese grater (if you’re shredding your own) — freshly shredded cheese melts better and has better texture than pre‑shredded.
Wooden spoon or spatula — for stirring the beef mixture and layering the ingredients.

How to Make Taco Lasagna?

Step 1: Prepare the meat mixture

Place the ground beef in a large deep skillet and cook over medium-high heat until evenly browned; drain off excess fat. Then add the taco seasoning mix, minced garlic, chili powder, cayenne pepper and water, stir well, reduce the heat to low and let it simmer for about ten minutes so the flavours meld and the liquid reduces.

Step 2: Preheat oven and prepare dish

While the meat mixture simmers, preheat your oven to 375 °F (190 °C) and spray or grease the bottom of your 9×13‑inch baking dish with cooking spray.

Step 3: Assemble the first layer

Place six of the 6‑inch corn tortillas into the bottom of the prepared dish. Spread one-third of the salsa over the tortillas, then layer half of the cooked meat mixture evenly on top. Sprinkle half of the green onions over the meat, then drop dollops of half of the sour cream across the top. Follow with half of each shredded cheese (Cheddar + Monterey Jack).

Step 4: Finish assembly

Repeat the layers: place another six tortillas, cover with the remaining salsa, remaining meat, remaining green onions, remaining sour cream dollops, and cheese (half remaining each). Then top with the final six tortillas, spread remaining salsa over them, and sprinkle with remaining cheese for a golden top.

Step 5: Bake and serve

Bake in the preheated oven for about 30–45 minutes, or until the cheeses are melted throughout and the top layer is golden brown. Let it stand for a few minutes after removing from the oven to make it easier to slice and serve.

This taco lasagna is a fun, flavourful twist on classic lasagna, perfect for family dinners or feeding a crowd. It’s easy to make, customizable, and always a crowd-pleaser.

Ben Carraoli