Home > Dinner > Taco Lasagna Taco Lasagna March 1, 2020 | 23 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Taco Lasagna is a delicious and simple family-friendly meal. Saucy taco meat is smothered in two types of cheese, layered with lasagna pasta, and baked to cheesy perfection. Pair this lasagna with some veggie-packed, light side dishes like these roasted vegetables and corn salad or cucumber salad. What else can I do with Lasagna noodles? Make Taco Lasagna of course! Instead of being relegated to using lasagna noodles only for an Italian-inspired meal, add a Mexican flair with this recipe. Taco Lasagna is a fun twist on traditional lasagna, and it’s just as easy to make. It’s saucy, cheesy, and flavorful with layers of taco-seasoned meat, a melty combination of Cheddar and Monterrey Jack cheese, and tender lasagna noodles. What is Taco Lasagna? This recipe is not an authentic Mexican meal by any means, but it has Mexican-inspired flavors (taco seasoning and enchilada sauce) that are the stars in this recipe. Many taco lasagnas use tortillas instead of actual noodles, but we love using noodles to truly resemble a lasagna-type dish. Taco Lasagna ingredients Lasagna noodles Veggies cooked in olive oil: yellow onion, red pepper, minced garlic Lean ground beef, or substitute with ground turkey Seasonings: taco seasoning, beef bouillon, salt and pepper Tomatoes: tomato paste and fire-roasted diced tomatoes Enchilada sauce Cheese: extra sharp Cheddar and Monterrey Jack Toppings: cilantro, lime, avocado or guacamole, sour cream, etc. How to make Taco Lasagna The descriptions below correlate with the photo collages in this post. Sauté the onion and pepper in olive oil. Saute until tender and onion is translucent and then add in garlic. Add in tomato paste, taco seasoning package, and beef bouillon cube. Cook until fragrant; sweating the spices like this helps intensify the flavors. Cook the ground beef; integrate with all the other ingredients. Add enchilada sauce and fire-roasted diced tomatoes. Scrape any browned bits off the bottom of the skillet (this is where the flavor is!) and simmer mixture for a few minutes. Start layering: 1/2 cup meat sauce first, then 3 lasagna noodles (arranged in a flat layer). Add 1/4th of the remaining meat sauce. Sprinkle on freshly grated sharp Cheddar cheese and freshly grated Monterrey Jack cheese Continue layering: more lasagna noodles, more meat sauce, and more cheese. Last layer for 4 layers total. Cover the pan with foil and bake the lasagna for 40 minutes, and then uncovered for the last 8-10 minutes. Slice and serve this saucy taco lasagna — enjoy! Many ways to use taco meat I use taco meat in many recipes and it’s perfect in this lasagna. If you’re wanting to get ahead on meal prep for a week, make up an extra batch of taco meat; use one batch in Taco Lasagna and the other batch in one of the recipes below: Loaded Taco Fries sweet potato fries loaded with taco meat and toppings Taco Pasta an easy one-pot meal with taco seasoned meat and noodles Beef Tacos seasoned taco meat baked in corn tortillas Taco Lettuce Wraps a simple low-carb meal of taco meat layered in lettuce wraps Taco Bowl meal prep taco meat bowls with cilantro lime rice This recipe calls for a packet of taco seasoning; if you’d prefer to make your own, I’ve included my go-to homemade taco seasoning below. Homemade taco seasoning Here’s my favorite homemade taco seasoning: 1 tablespoon chili powder 1 teaspoon paprika and 1 teaspoon cumin 1/2 teaspoon oregano and 1/2 teaspoon roasted garlic powder 1/2 teaspoon fine sea salt and 1/2 teaspoon freshly cracked pepper Simply whisk these seasonings together in a small bowl and use in place of the taco seasoning packet in this Taco Lasagna How to store leftover Taco Lasagna Allow the lasagna to cool completely, and then tightly cover the pan with foil. Store in the fridge for 3 to 5 days. Freezing Taco Lasagna Freeze before baking: Prepare as instructed in the recipe up to the point of baking. Tightly cover the pan with plastic wrap and then foil. Store in the freezer for up to 3 months. The night before you want to eat it, take it out of the freezer and thaw in the fridge overnight. Bake as directed, allowing for an extra 20-30 minutes bake time depending on how thawed the lasagna is. Here is a great guide (and more details) on freezing and thawing casseroles. More Mexican-inspired meals: Chicken Tacos Mexican Street Corn inspired Quinoa Enchilada Bake with sweet potatoes Crockpot Mexican Quinoa Tacos 15 minute prep Mexican Chopped Chicken Salad Sweet Potato Burrito Bowl vegetarian meal FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Taco Lasagna 5 from 1 vote - Review this recipe This Taco Lasagna is a delicious and simple family-friendly meal. Saucy taco meat is smothered in two types of cheese, layered with lasagna noodles, and baked to cheesy perfection. SAVE TO RECIPE BOX Print Recipe Taco Lasagna 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This Taco Lasagna is a delicious and simple family-friendly meal. Saucy taco meat is smothered in two types of cheese, layered with lasagna noodles, and baked to cheesy perfection. Course Dinner, Main Course Cuisine American, Mexican Keyword Taco Lasagna Prep Time 30 minutes Cook Time 40 minutes Total Time 1 hour 10 minutes Servings 8 servings Calories 405kcal Cost $9.23 Ingredients12 lasagna noodles1 tablespoon olive oil1 large red pepper, finely chopped (~1 cup)1 yellow onion, finely chopped (~1 cup)2 teaspoons minced garlic (~2-3 cloves)2 tablespoons tomato paste1 packet (1 ounce) taco seasoning mix (Note 1)1 large beef bouillon cube (Note 2)1 pound lean (93/7) ground beefSalt and pepper1 can (15 ounces) fire roasted crushed tomatoes (I use Muir Glen)1 can (11 ounces) mild enchilada sauce (I use Old El Paso)2 cups extra sharp Cheddar cheese, freshly grated2 cups Monterrey Jack cheese, freshly gratedFor serving: cilantro, lime, sour cream, avocado, tomatoes/salsa, lettuce, etc, for serving as desired InstructionsLASAGNA NOODLES: Cook lasagna noodles according to the package directions in salted, boiling water. I always cook a few more in case some break. Drain, rinse in cold water, and set out on parchment paper until ready to use.VEGGIES: Add the olive oil to a large skillet over medium high heat. Once oil is hot, add in the finely chopped 1 cup red pepper and finely chopped 1 cup onion. Cook and stir for 3-5 minutes or until onion is translucent. Add in 2 teaspoons minced garlic and stir until fragrant, about 30 seconds. Add in the packet of taco seasoning, beef bouillon cube (crumbled), and tomato paste. Cook and stir for 30 seconds to 1 minute. Preheat the oven to 375 degrees F.BEEF: Push veggies to the side and increase heat to high. Add beef to the middle of the pan and let stand without touching for 30 seconds. Using a wooden spoon, cook the beef, crumbling as you go, and incorporating the veggies into the beef. Season the beef to taste with salt and pepper; I add a pinch of each. TOMATOES: Add in the fire-roasted crushed tomatoes and enchilada sauce. Cook for 3-4 minutes, scraping any browned bits off the bottom of the pan. Remove from heat and set aside. ASSEMBLY: Grease a 9x13-inch pan. Spread a thin layer of sauce on the bottom of the pan (about 1/2 cup), and top with 3 cooked lasagna noodles. Top with 1/4 of the remaining sauce, 1/2 cup sharp Cheddar cheese, and 1/2 cup of Monterrey Jack cheese. Repeat the layers 3 more times (for 4 layers total) So: 3 lasagna noddles, 1/4th of the sauce, 1/2 cup Cheddar cheese, 1/2 cup Monterrey Jack cheese. Repeat, repeat. End with remaining sauce and cheese on top.BAKE: Spray a piece of foil with non-stick spray and place (sprayed side down) on the lasagna. Bake for 40 minutes. Uncover the lasagna and bake 8-10 more minutes, or until cheese is fully melted on top. Let stand for 5-10 minutes before cutting.SERVE: Serve lasagna with favorite toppings such as fresh cilantro, fresh lime (I think a squeeze of lime is a must have!), ripe sliced avocado or guacamole, cherry tomatoes or salsa, sour cream, etc. Recipe NotesNote 1: A taco seasoning packet makes this recipe quick and easy; I recommend McCormick's® for flavor. If you'd prefer to make your own, here's my go-to mix for taco seasoning: 1 tablespoon chili powder 1 teaspoon paprika and 1 teaspoon cumin 1/2 teaspoon oregano and 1/2 teaspoon roasted garlic powder 1/2 teaspoon fine sea salt and 1/2 teaspoon freshly cracked pepper Simply whisk these seasonings together in a small bowl and use in place of the taco seasoning packet. Note 2: Here are the exact bouillon cubes I use; they're a bit larger than most, so you may want to use 2 smaller ones. Nutrition FactsServing: 8servings | Calories: 405kcal | Carbohydrates: 40.1g | Protein: 33.7g | Fat: 24.6g | Cholesterol: 96mg | Sodium: 745.4mg | Fiber: 5.1g | Sugar: 5.1g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.