Taco Lasagna

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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.

Overhead image of Taco Lasagna fresh out of the oven with toppings on it.

What 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. 

Process shots-- images of the fresh veggies being sauteed and mixed together with seasonings, the meat and tomato sauce.

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.

  1. Sauté the onion and pepper in olive oil.
  2. Cook until tender and onion is translucent; then add in garlic.
  3. Add in tomato paste, taco seasoning package, and beef bouillon cube.
  4. Cook until fragrant; sweating the spices like this helps intensify the flavors.
  5. Cook the ground beef; integrate with all the other ingredients.
  6. Add enchilada sauce and fire-roasted diced tomatoes.
  7. Scrape any browned bits off the bottom of the skillet (this is where the flavor is!) and simmer the mixture for a few minutes.
  8. Start layering: 1/2 cup meat sauce first, then three cooked lasagna noodles (arranged in a flat layer).
  9. Add 1/4th of the remaining meat sauce.
  10. Sprinkle on freshly grated sharp Cheddar cheese and freshly grated Monterrey Jack cheese
  11. Continue layering: more lasagna noodles, more meat sauce, and more cheese.
  12. The last layer for four total layers.
  13. Cover the pan with foil and bake the lasagna for 40 minutes, and then finish baking uncovered for the last 8-10 minutes.
  14. Slice and serve this saucy taco lasagna — enjoy!

Process shots-- images of the Taco Lasagna meat being layered with the noodles and then baked and served.

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, here’s my go-to homemade taco seasoning: combine 1 tablespoon chili powder, 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


Up-close overhead image of the cheesy Taco Lasagna with the toppings.

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 of baking 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:

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Taco Lasagna

5 from 2 votes
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.
Print Recipe

Taco Lasagna

5 from 2 votes
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
Author Chelsea Lords
Cost $9.23


  • 12 lasagna noodles
  • 1 tablespoon olive oil
  • 1 large red pepper, finely chopped (~1 cup)
  • 1 yellow onion, finely chopped (~1 cup)
  • 2 teaspoons minced garlic (~2-3 cloves)
  • 2 tablespoons tomato paste
  • 1 packet (1 ounce) taco seasoning mix (Note 1)
  • 1 large beef bouillon cube (Note 2)
  • 1 pound lean (93/7) ground beef
  • Salt and pepper
  • 1 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 grated
  • 2 cups Monterrey Jack cheese, freshly grated
  • For serving: cilantro, lime, sour cream, avocado, tomatoes/salsa, lettuce, etc, for serving as desired


  • LASAGNA 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 red pepper and finely chopped 1 cup onion. Cook and stir for 3-5 minutes or until the 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 the 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, 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 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 Monterrey Jack cheese. Repeat the layers 3 more times (for 4 layers total) So: 3 lasagna noodles, 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 like 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 Notes

Note 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 Facts

Serving: 8servings | Calories: 405kcal | Carbohydrates: 40.1g | Protein: 33.7g | Fat: 24.6g | Cholesterol: 96mg | Sodium: 745.4mg | Fiber: 5.1g | Sugar: 5.1g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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.

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Recipe Rating


  1. Looks delish and something our family would enjoy! Stopping by form Simple Supper Tuesday.

    1. Thanks so much for stopping by! My husband sure loved this meal a lot – I hope your family enjoys it as well!

  2. Wow, this looks incredible Chelsea! Love that you combined two of my favorites here – tacos + lasagna definitely = perfection 🙂 Can’t wait to try this recipe and thanks for sharing! Hope you have a great week!

  3. This is exactly my favorite kind of dinner. The husband and kids will eat just about anything if it includes pasta and it’s a good way for me to sneak extra Mexican into the rotation without getting shouted at for always making Mexican. 😉 Love this!

  4. Reading your recipes and according to the title, they are to be freezer meals. Why is this one not freezable. Wasting my time.

  5. 5 stars
    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!

  6. 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.

  7. 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 ! 👍

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