This Taco Lasagna Recipe combines saucy taco meat with two types of cheese, layered in sheets of lasagna, and baked to cheesy perfection.
Taco Lasagna Recipe Is…
- Fusion Fun: Classic lasagna meets Mexican flavors – best of both worlds.
- Kid & Adult Approved: Everyone’s happy at the dinner table.
- Fun To Top It Your Way: Load it up with your fave toppings.
- Great To Prep Ahead: Whip it up early, enjoy later.
- Better as Leftovers: Tastes even more amazing the next day.
Taco Lasagna Recipe Ingredients
- Lasagna: Boil in well-salted water to thoroughly season.
- Veggies: Sauté onion, pepper, and minced garlic in oil.
- Protein: Use lean ground beef, or swap it with ground turkey.
- Seasonings: Mix it up with taco seasoning and add beef bouillon for depth.
- Tomato Base: Stir in tomato paste and fire-roasted diced tomatoes for a rich sauce.
- Enchilada Sauce: Pick mild or hot to control the spice level.
- Cheese: Layer on the extra-sharp Cheddar and Monterrey Jack.
How To Make Taco Lasagna Recipe
- Cook Pasta: Boil lasagna in salted water; drain and lay flat to cool.
- Sauté Veggies: In olive oil, cook onion, red pepper, and garlic until softened.
- Brown Meat: Add ground beef to veggies, breaking it apart until fully cooked.
- Season: Stir in taco seasoning, beef bouillon, and tomato paste.
- Add Sauce: Mix in enchilada sauce and tomatoes.
- Assemble: In a greased dish, layer lasagna, meat sauce, and cheeses.
- Bake: Cover with foil, bake, then uncover and bake again.
- Serve: Garnish with toppings and enjoy!
Storage
How To Store Leftover Taco Lasagna Recipe
Storing Leftovers: Cool lasagna completely. Cover pan tightly with foil and refrigerate 3-5 days.
Freezing: Prepare without baking; cover with plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in fridge before baking and add 20-30 minutes extra bake time.
What To Serve With Taco Lasagna Recipe:
Taco Lasagna Recipe
Taco Lasagna Recipe is the ultimate fusion dish—saucy, taco-seasoned meat meets melty layers of mozzarella and cheddar, all nestled between tender lasagna sheets.
Video
Equipment
- 9 x 13-inch baking pan preferably ceramic
- Sheet pan (15" x 10")
Ingredients
- 12 lasagna sheets
- 1 tablespoon olive oil
- 1 red pepper finely diced, about 1 cup
- 1 yellow onion finely diced, about 1 cup
- 1 tablespoon minced garlic
- 1 ounce taco seasoning or homemade—see note 1
- 1 teaspoon beef bouillon powder see note 2
- 2 tablespoons tomato paste
- 1 pound lean ground beef 93/7
- Salt and pepper to taste
- 14.5 ounces crushed tomatoes or petite-diced tomatoes
- 10 ounces mild red enchilada sauce
- 2 cups freshly shredded sharp Cheddar cheese pack to measure
- 2 cups freshly shredded Monterey Jack cheese pack to measure
- Cooking spray
- Toppings as desired see note 3
Instructions
- Bring 12 cups water to a boil. Add 1 tablespoon salt. Add lasagna pieces (plus a few extra for backup). Cook to al dente per package instructions. Drain; transfer pasta with tongs to a lightly sprayed sheet pan. Lay flat to prevent sticking and set aside.
- In a pan over medium-high, heat oil. Add pepper and onion; sauté until onion is translucent. Mix in garlic, taco seasoning, beef bouillon, and tomato paste; cook for 30 seconds.Preheat oven to 375°F.
- Move veggies aside, increase heat to high. Add beef, let stand 30 seconds, then crumble and mix with veggies. Season to taste with salt and pepper (I add 1/2 teaspoon each).
- Stir in tomatoes and enchilada sauce. Cook 3–4 minutes, scraping bottom of pan to release any browned bits. Remove from heat; adjust seasoning.
- Grease a 9×13-inch baking dish. Spread a thin sauce layer (about 1/2 cup) on the bottom, then layer 3 pieces of lasagna, 1/4 of the sauce, and 1/2 cup of each cheese. Repeat for 4 total layers, finishing with sauce and cheese on top.
- Cover with foil sprayed with cooking spray, then bake 40 minutes. Uncover and bake another 8–10 minutes until cheese melts. Let stand for 5–10 minutes before serving.
- Garnish with your favorite toppings (these seal the deal!) and enjoy!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Nothing beats a homemade blend, but you can use a packet in a pinch. Here’s my fave homemade taco seasoning:
- 1 tablespoon chili powder
- 1 teaspoon each paprika, cumin, garlic powder, onion powder
- 1/2 teaspoon oregano
Nutrition
Serving: 1serving | Calories: 452kcal | Carbohydrates: 25g | Protein: 31.2g | Fat: 25g | Cholesterol: 96mg | Sodium: 1165.2mg | Fiber: 3.8g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious and will definitely go into our regular meal rotation! Thanks!
Yay! I’m so happy to hear this! Thanks Stephanie!
This looks easy and delicious! Is
I will use ground turkey as we seldom eat red meat. I’ll also cut he cheese back a bit so the colesteral isn’t so high … thanks for the yummy recipes ! 👍
Hope you enjoy! 🙂
Made this recipe today and it was excellent. I added refried beans in two of the layers and also used the 19 ounce size of enchilada sauce to give the layers just a bit more liquid. I added just a bit of the sauce to a few of the layers.
Yum! So glad you enjoyed! 🙂
I just made this tonight and it was SO GOOD. I used your recipe for taco seasoning as well, which was really good. I just took out the cumin and used 2 TBSP of chili powder instead of 1. This recipe is so satisfying and delicious. This one’s going in the recipe binder!
Yay! I am so happy you guys enjoyed! Thanks so much Donna! 🙂
Our family really liked this recipe! It’s even better leftover!
So happy to hear it! Thanks Carla 🙂
That was really rude. If it’s wasting your time, why waste your time even longer by commenting?
good lord am I really JUST finding this recipe?! ahhhh PINNING.
Hahahahaha!!!! Thanks Christine 🙂
This looks delicious, can’t wait to try it!
Thanks so much for stopping by Laura!