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Taco Lasagna Recipe
Ben Carraoli

Taco Lasagna Recipe

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.
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Total Time 1 hour 5 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.