Taco Lasagna combines saucy taco meat with two types of cheese, layered in sheets of lasagna, and baked to cheesy perfection.

Taco Lasagna in the pan fresh out of the oven.

Taco Lasagna Is…

  1. Fusion Fun: Classic lasagna meets Mexican flavors – best of both worlds.
  2. Kid & Adult Approved: Everyone’s happy at the dinner table.
  3. Fun To Top It Your Way: Load it up with your fave toppings.
  4. Great To Prep Ahead: Whip it up early, enjoy later.
  5. Better as Leftovers: Tastes even more amazing the next day.

Veggies being sautéed, seasonings, tomato paste, and beef being added to the pot for this taco lasagna.

Taco Lasagna 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.

Topping Ideas

  • Fresh cilantro, chopped
  • Lime wedges for squeezing
  • Sliced avocado or guacamole
  • Sour cream or Greek yogurt
  • Diced tomatoes or salsa
  • Sliced jalapeños for heat
  • Black olives, sliced
  • Green onions, thinly sliced
  • Pickled red onions for tang
  • Crushed tortilla chips for texture
  • Hot sauce for an extra kick

Tomatoes and enchilada sauce being added to the skillet and then the noodles being layered in the pan and sauce being added on top.

How To Make Taco Lasagna

  1. Cook Pasta: Boil lasagna in salted water; drain and lay flat to cool.
  2. Sauté Veggies: In olive oil, cook onion, red pepper, and garlic until softened.
  3. Brown Meat: Add ground beef to veggies, breaking it apart until fully cooked.
  4. Season: Stir in taco seasoning, beef bouillon, and tomato paste.
  5. Add Sauce: Mix in enchilada sauce and tomatoes.
  6. Assemble: In a greased dish, layer lasagna, meat sauce, and cheeses.
  7. Bake: Cover with foil, bake, then uncover and bake again.
  8. Serve: Garnish with toppings and enjoy!

The taco lasagna recipe ready to be served with toppings on top.

What To Serve With Taco Lasagna

Storage

How To Store Leftover Taco Lasagna

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.

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Taco Lasagna in the pan fresh out of the oven.
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5 from 4 votes

Taco Lasagna

By Chelsea Lords
Taco Lasagna combines saucy taco meat with two types of cheese, layered in sheets of lasagna, and baked to cheesy perfection.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings

Equipment

  • 9x13-inch baking dish (preferably ceramic)

Ingredients 
 

  • 12 pieces of lasagna
  • 1 tablespoon olive oil
  • 1 red pepper, finely diced (~1 cup)
  • 1 yellow onion, finely diced (~1 cup)
  • 1 tablespoon minced garlic
  • 1 oz taco seasoning mix (or homemade -- Note 1)
  • 1 teaspoon beef bouillon (Note 2)
  • 2 tablespoons tomato paste
  • 1 pound lean (93/7) ground beef
  • Salt & pepper, to taste
  • 14.5 oz crushed or petite-diced tomatoes
  • 10 oz mild red enchilada sauce  (Note)
  • 2 cups freshly grated sharp cheddar cheese , (pack to measure)
  • 2 cups freshly grated Monterrey Jack cheese, (pack to measure)
  • For serving: cilantro or green onions, lime, sour cream, avocado or guac, tomatoes/salsa, tortilla chips, olives, etc.

Instructions 

  • LASAGNA: Bring 12 cups water to a boil. Add 1 tbsp 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.
  • VEGGIES: In a skillet over medium-high, heat oil. Add pepper & onion; sauté until onion is translucent. Mix in garlic, taco seasoning, beef bouillon, and tomato paste; cook for 30 seconds.
    Preheat the oven to 375 degrees F.
  • BEEF: 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 tsp each).
  • TOMATOES: Stir in tomatoes and enchilada sauce. Cook 3-4 minutes, scraping bottom of pan to release any browned bits. Remove from heat, adjust seasoning.
  • ASSEMBLY: Grease a 9x13-inch baking dish. Spread a thin sauce layer (~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.
  • BAKE: Cover with foil sprayed with non-stick spray, bake for 40 minutes. Uncover and bake for another 8-10 minutes until cheese melts. Let stand for 5-10 minutes before serving.
  • SERVE: Garnish with your favorite toppings (these seal the deal!) and enjoy!

Video

Recipe Notes

Note 1: Nothing beats a homemade blend, but you can use a packet in a pinch. Here's our fave homemade taco seasoning:
  • 1 tablespoon chili powder
  • 1 teaspoon each paprika, cumin, garlic powder, onion powder
  • 1/2 teaspoon oregano
Note 2: Omit if desired, but adjust the salt accordingly.

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.

Like this? Leave a comment below!

Meet Chelsea

Hi there! I’m Chelsea–the recipe developer, photographer, writer, and taste tester behind Chelsea’s Messy Apron (although my little ones help me out quite a bit with the taste testing part!). I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

Thanks again for stopping by!

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5 from 4 votes

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28 Comments

  1. Amber L. says:

    This looks yummy. I’m going to make it with ground turkey 🙂

    Reply
    1. chelseamessyapron says:

      That sounds delicious! I hope you enjoy!

      Reply
  2. Stephanie says:

    This looks amazing. I love the mix of mexican and italian, my two favorites.

    Reply
    1. chelseamessyapron says:

      They are a great combo! Thanks for stopping by Stephanie!

      Reply
  3. Micha says:

    This is my kind of recipe. I love different styles of lasagna.

    Reply
  4. Karly says:

    Aaaaand, I just realized I already commented on this. I thought it looked familiar. Haha! Brilliant. 😉

    Reply
  5. Karly says:

    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!

    Reply
  6. Kelly says:

    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!

    Reply
    1. chelseamessyapron says:

      Thanks so much 🙂 Have a great week as well and enjoy thanksgiving!

      Reply
  7. Tish says:

    5 stars
    Looks delish and something our family would enjoy!

    Reply
    1. chelseamessyapron says:

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

      Reply
  8. Cindy says:

    5 stars
    This looks absolutely fantastic. I love your tex mex twist on this and the ease of this Taco Lasagna recipe.

    Reply
  9. Julia says:

    Looks delicious and simple! I’ll just have to leave the cheese off of my portion. Thanks for a great new weeknight recipe!

    Reply
  10. Karly says:

    What a great dinner!

    Reply
    1. chelseamessyapron says:

      Thanks Karly!

      Reply