Mexican Taco Lasagna with Tortillas & Beef
This easy taco lasagna recipe is a cheesy Mexican-inspired casserole made with layers of seasoned ground beef, salsa, creamy queso, shredded cheese, and soft flour tortillas. Perfect for taco night or busy weeknight dinners, this taco lasagna with tortillas comes together with simple ingredients and bakes in just 20 minutes.
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A Note from Angela
As much as I love traditional lasagna, I may love this Mexican lasagna even more because there's no boiling noodles involved. Instead, flour tortillas soak up all that flavor and bake up perfectly tender and creamy, almost like a cross between tacos and enchiladas.
And then there's the queso. Honestly, queso is one of my favorite parts of Tex-Mex food, so layering it between every bite of this casserole just makes sense.
During recipe testing, I also realized the fresh toppings at the end really make this dish shine. The crisp lettuce, juicy tomatoes, cool sour cream, and cilantro balance the rich layers and add freshness that keeps this cheesy taco lasagna from feeling too heavy.
JJ especially loves taking the leftovers to work for lunch because it reheats beautifully without drying out. Around here, any recipe that delivers an easy dinner and great leftovers is always a win.
Ingredient Notes
This recipe uses simple, easy-to-find ingredients, but each one plays an important role in building those bold, cheesy Tex-Mex flavors and creamy layered texture.
- I like using lean ground beef so the filling stays rich and flavorful without becoming overly greasy. Be sure to drain any excess fat after browning so the casserole layers don't become oily.
- Salsa adds moisture, acidity, and seasoning all in one ingredient. I recommend using a thicker salsa instead of a thin restaurant-style salsa to keep the casserole from becoming watery.
- Soft flour tortillas replace traditional lasagna noodles in this recipe, which means no boiling required. As the casserole bakes, the tortillas absorb the flavorful sauce and become soft and tender without falling apart.
- Queso cheese dip is one of my favorite ingredients in the recipe because it creates ultra creamy layers throughout the casserole.
- Fresh toppings like iceberg lettuce, tomatoes, sour cream, and cilantro may seem simple, but they add freshness and completely transform the finished dish.
How to Make Taco Lasagna with Tortillas
This easy taco lasagna comes together in just a few simple layers and bakes into a bubbly, cheesy Tex-Mex casserole with tender tortillas and bold taco flavor in every bite.
Step 1: Preheat your oven to 400°F. Add the ground beef and chopped onion to a large skillet over medium heat.
Cook while breaking the beef apart, until the meat is fully browned and the onions are soft.
Step 2: Stir the green chiles, salsa, and taco seasoning into the skillet. Let the mixture simmer, stirring occasionally, until slightly thickened.
Step 3: Place one flour tortilla in the bottom of a 9x9 baking dish.
Step 4: Top the tortilla with one-third of the meat mixture, then drizzle over one-third of the queso and sprinkle with one-third of the shredded cheese.
Step 5: Repeat the layers two more times using the remaining tortillas, beef filling, queso, and shredded cheese. Finish with the shredded cheese on top for a golden, melty finish.
Bake uncovered for 20 minutes, or until the cheese is fully melted and bubbling around the edges.
Step 6: Remove the taco lasagna from the oven and let it rest for 10 minutes before slicing.
Top with shredded lettuce, diced tomatoes, cilantro, and sour cream before serving.
Tips for the Best Taco Lasagna
- Drain any excess grease after cooking the beef so the casserole layers stay rich and cheesy instead of oily.
- If you like extra golden cheese on top, broil the casserole for 1 to 2 minutes at the end. Just keep a close eye on it so it doesn't burn.
- Letting the taco casserole rest after baking helps the layers set up so you get cleaner slices instead of a runny casserole.
Storage
Store leftovers tightly covered with foil or plastic wrap or in an airtight container in the refrigerator for up to 4 days. Store the fresh toppings separately and add them after reheating so they stay crisp and fresh.
Can I Freeze Taco Lasagna?
You can freeze taco lasagna either baked or unbaked for up to 3 months.
- To freeze before baking: Assemble the casserole, cover tightly with with a layer of plastic wrap followed by aluminum foil to help prevent freezer burn. When ready to cook, thaw overnight in the refrigerator. Remove the plastic wrap and foil, and bake as directed. You may need to add an extra 10 to 15 minutes of baking time if the casserole is still cold in the center.
- To freeze after baking: Let the casserole cool completely before wrapping the entire baking dish tightly or transfer individual slices to freezer-safe airtight containers for easier reheating. Thaw overnight in the refrigerator before reheating.
More Mexican-Inspired Pasta
- Mexican green spaghetti is tossed in a roasted poblano cream sauce that's rich, flavorful, and ready in just 30 minutes.
- If you like a little spice with your comfort food, this jalapeno mac and cheese will be a new favorite.
- Inspired by the beloved street food, this cold Mexican street corn pasta salad is loaded with traditional elote ingredients.
- One-pot cheesy taco pasta is made with ground beef, Rotel, and a mix of Mexican cheese and Velveeta for a creamy, saucy skillet dinner.
Made it? Loved it? I'd love for you to share a quick comment and star rating. Thanks! 🤠
Mexican Taco Lasagna
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Equipment
- Skillet
- 9x9 baking dish
Ingredients
- 1 pound ground beef
- ½ cup white onion chopped
- 2 cups salsa
- 4 ounce can green chiles
- 3 Tablespoons taco seasoning or 1 ounce store-bought packet
- 3 flour tortillas 8 inch
- 1 cup queso cheese dip
- 3 cups Mexican cheese blend shredded
- Toppings: iceberg lettuce, tomatoes, cilantro, and sour cream
Instructions
- Preheat the oven to 400°.
- Add the ground beef and onion to a skillet. Cook over medium heat for 5 minutes. Drain any excess fat.
- Add the salsa, green chiles, and taco seasoning to the skillet. Simmer for 5 minutes until the liquid is reduced, then remove from the heat.
- Spray the bottom of a 9x9 inch baking dish with nonstick cooking spray. Add one tortilla to the bottom of the dish. Then layer in order with ⅓ of the meat, ⅓ of the queso, and ⅓ of the shredded cheese.
- Repeat the layers with all the ingredients 2 more times.
- Bake at 400° for 20 minutes.
- Remove from the oven and rest for 10 minutes before slicing. Garnish each serving with the iceberg lettuce, tomatoes, cilantro, and sour cream.
