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Dinner Casseroles Beef Pasta Italian Mexican
4.6 from 25 votes

Taco Lasagna

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •5/1/23 35 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for taco lasagna.

This Taco Lasagna is the ultimate fusion of flavors, combining the rich, hearty layers of traditional lasagna with the zesty, punchy notes of a classic taco. This culinary adventure melds together two beloved dishes into a mouthwatering masterpiece that not only tantalizes the taste buds but also brings a new level of excitement to mealtime.

freshly made taco lasagna in a white casserole dish garnished with tomatoes and avocado.
Table of Contents Open
  • The Best Taco Lasagna Recipe
  • Why You’ll Love This Taco Lasagna
  • Ingredients You’ll Need
  • How To Make Taco Lasagna
    • Prep The Oven
    • Brown The Beef
    • Add The Veggies And Sauce It Up
    • Whisk The Cheese
    • Layer The Lasagna
    • Bake The Lasagna
    • Cool And Top
  • Frequently Asked Questions
    • Can I make this Taco Lasagna ahead of time?
    • What other types of meat can I use for this recipe?
    • What if I can’t find taco sauce or enchilada sauce?
  • Expert Tips
  • Storage
    • Fridge
    • Freezer
  • Other Mexican Recipes To Try
  • Taco Lasagna
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

The Best Taco Lasagna Recipe

Imagine biting into layers of pure indulgence, each one a perfect symphony of flavors. The Taco Lasagna is precisely that – an irresistible harmony of textures and tastes that leaves you craving for more. The first layer unveils a beautifully browned and seasoned ground beef, simmered with onions and bell pepper, all enveloped in a rich blend of taco and enchilada sauce. The sauce, with its robust, smoky undertones, seeps into the meat, infusing each morsel with a tangy, savory punch that hits you right from the first bite.

Now, picture the creaminess of ricotta cheese, gently whisked with eggs and cheddar, laying a blanket of velvety smoothness over the no-boil lasagna noodles. It melts in your mouth, providing a wonderful counterpoint to the meat’s robustness, a creamy whisper against the bold, feisty notes of the meat and sauce.

This lasagna is then baked to perfection, the cheese on top bubbling away into a golden, crispy crust, a promise of the deliciousness that lies beneath. And the finale, the freshly chopped tomatoes, green onions, cilantro, and avocado slices bring a refreshing crunch, a burst of freshness that ties this amazing Mexican-Italian fusion together. This Taco Lasagna, my friends, is not just a dish; it’s an experience, one that your taste buds will thank you for!

freshly made taco lasagna in a white casserole dish garnished with tomatoes and avocado.

Why You’ll Love This Taco Lasagna

  • Fusion of Flavors: This Taco Lasagna is a beautiful amalgamation of Mexican and Italian cuisines. It combines the rich, hearty layers of traditional lasagna with the zesty, punchy notes of a classic taco. It’s an exciting departure from the usual dishes and is sure to impress anyone who tries it.
  • Easy to Prepare: Despite its gourmet feel, this dish is surprisingly easy to prepare. It uses everyday ingredients and follows a simple layering process similar to a traditional lasagna. The no-boil noodles save time and make the cooking process even more straightforward.
  • Crowd-Pleaser: Whether it’s a family dinner, a gathering of friends, or a potluck, this Taco Lasagna is a guaranteed crowd-pleaser. It’s a hearty, fulfilling dish that caters to different tastes and preferences, making it a surefire hit at any event. Plus, the aesthetic layers and colorful toppings make it visually appealing, adding to its overall allure.

Ingredients You’ll Need

ingredients needed to make taco lasagna.
  • Ground beef – The star protein of our dish, ground beef provides a rich, hearty base that takes on the flavors of the sauces beautifully. If you’re looking to substitute, ground turkey or chicken would work well, or for a vegetarian version, try using a plant-based ground meat substitute or lentils.
  • Onion and green bell pepper – These vegetables add a bit of crunch and freshness to balance out the richness of the meat and cheese. Feel free to use other bell pepper colors, or add other veggies like zucchini or mushrooms for extra nutrition and variety.
  • Taco sauce – This sauce gives our lasagna its characteristic taco flavor. It’s tangy, spicy, and adds a punch to the dish. If you can’t find taco sauce, you can use a mix of salsa and a bit of taco seasoning as a substitute.
  • Enchilada sauce – Enchilada sauce contributes to the depth of flavor with its smoky, tangy notes. If it’s not readily available, you could use a red or green salsa instead, depending on your preference.
  • Ricotta cheese – This cheese brings a creamy, smooth texture to our lasagna, balancing the robust flavors of the meat and sauces. Cottage cheese, or a blend of cream cheese and mozzarella, could serve as substitutes if ricotta isn’t available.
  • Egg – The egg acts as a binder for the ricotta cheese, helping to create a smooth, spreadable mixture. If you need an egg substitute for dietary reasons, a bit of plain yogurt could work.
  • Cheddar cheese – A Mexican blend cheese or Monterey Jack would also work well.
  • Lasagna noodles – No-boil lasagna noodles are a real time-saver in this recipe. However, if you only have regular lasagna noodles, just pre-boil them according to the package instructions.
  • Toppings – Cherry tomatoes, green onions, cilantro, and avocado – These toppings add a fresh crunch and a burst of color to the dish. Feel free to experiment with other toppings like jalapenos for some heat, sour cream for extra creaminess, pico de gallo, or even some crumbled queso fresco or cotija cheese for an extra touch of authenticity.

How To Make Taco Lasagna

Prep The Oven

First things first, let’s fire up that oven! Set it to a cozy 375°F(190°C). This will give us the perfect temperature to get that cheese all melted and bubbly.

Brown The Beef

process shots showing how to make taco lasagna.

Now, grab your favorite large skillet, and let’s brown that ground beef over medium-high heat. Make sure it’s fully cooked and crumbly. No pink bits, okay?

Add The Veggies And Sauce It Up

process shots showing how to make taco lasagna.

Once our beef is all nice and brown, it’s time to throw in the chopped onion and bell pepper. Give them about 3 minutes to soften and for the onion to turn translucent. Don’t you just love that aroma? Next, pour in the taco sauce and enchilada sauce. Let’s bring it all to a good boil, stir it well, and then remove it from the heat.

Whisk The Cheese

process shots showing how to make taco lasagna.

In a separate bowl, let’s whisk together the ricotta cheese, egg, and ½ cup of the cheddar cheese. It should be nice and smooth. This creamy layer is what makes our lasagna extra special!

Layer The Lasagna

process shots showing how to make taco lasagna.

Here comes the fun part! In a 9×13-inch baking dish, start layering. First, lay down 3 lasagna noodles. Then, spread half of our beautifully seasoned meat sauce over them.

process shots showing how to make taco lasagna.

Add another layer of noodles, followed by our creamy ricotta mixture. One more layer of noodles, and then pour over the remaining meat sauce. Top everything off with the remaining 2 cups of cheese. Looking good, right?

Bake The Lasagna

process shots showing how to make taco lasagna.

Into the oven it goes, uncovered, for about 30 minutes. You’ll know it’s done when the cheese is all melted, bubbly, and a bit golden. The noodles should be cooked through as well. Patience is key here!

Cool And Top

Once it’s out of the oven, let’s give it a good 10 minutes to cool before we slice it. In the meantime, chop up those tomatoes, green onions, and cilantro, and slice up the avocado. Sprinkle these fresh toppings over the lasagna just before serving. They add a fantastic fresh crunch that perfectly complements our rich, hearty lasagna.

a slice of taco lasagna on a white plate.

Frequently Asked Questions

Can I make this Taco Lasagna ahead of time?

Absolutely! You can prepare the lasagna a day in advance, refrigerate it, and then bake it when you’re ready. It can also be frozen either before or after baking for a longer storage option.

What other types of meat can I use for this recipe?

You can switch out the ground beef for other proteins like ground turkey, chicken, or even a plant-based meat substitute for a vegetarian version.

What if I can’t find taco sauce or enchilada sauce?

If you can’t find these specific sauces, you can use a mix of salsa and a bit of taco seasoning as a substitute for the taco sauce, and a red or green salsa can work as a substitute for the enchilada sauce.

taco lasagna in a white casserole dish with a slice on a spatula.

Expert Tips

  1. Choosing the Right Beef: When you’re picking out your ground beef, go for a leaner option if you can. It’ll give you a great meaty flavor without making the lasagna overly greasy.
  2. Don’t Rush the Sauce: When you add the taco and enchilada sauces to the beef, let it come to a good boil. This helps the flavors meld together beautifully. And remember, the better the sauce, the tastier the lasagna!
  3. The Cheese Matters: When whisking the ricotta cheese, egg, and cheddar, take your time until it’s nice and smooth. This blend is going to add a creamy, dreamy layer to your lasagna that you’ll absolutely adore.
  4. Noodle Know-How: If you’re using regular lasagna noodles instead of the no-boil kind, make sure you cook them just until they’re al dente. You don’t want them too soft, or they might turn mushy in the oven.
  5. Cool Before You Cut: I know it’s hard to wait, but let your lasagna cool for about 10 minutes after you take it out of the oven. This helps it set and makes it easier to cut into neat slices. Plus, it gives you the perfect amount of time to prep your fresh toppings.

Storage

Fridge

If you’ve got leftovers, just pop them into an airtight container and store in the refrigerator. They’ll stay good for about 3-4 days. When you’re ready to reheat, you can use the microwave or the oven. If using the oven, cover the lasagna with foil and heat at 350°F (around 180°C) until it’s warmed through.

Freezer

You can also freeze this lasagna for longer storage. If you’re freezing it before baking, just assemble the lasagna in a freezer-safe dish, cover it tightly with plastic wrap and then foil, and it can be frozen for up to 3 months. When you’re ready to enjoy it, let it thaw overnight in the refrigerator, and then bake as directed. If you’re freezing it after baking, let it cool completely, then cut it into individual servings and wrap each piece in plastic wrap and foil before freezing. These can be reheated in the microwave or oven.

a slice of taco lasagna on a white plate.

Other Mexican Recipes To Try

  • One Pot Cheesy Taco Orzo
  • Easy Guacamole
  • Mexican Chicken Egg Rolls
  • Pork Carnitas
  • Chicken Taco Taquitos
  • Homemade Salsa
  • Mexican Fried Rice

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

freshly made taco lasagna in a white casserole dish garnished with tomatoes and avocado.
Print
4.64 from 25 votes

Taco Lasagna

Prep 20 minutes minutes
Cook 40 minutes minutes
Total 1 hour hour
Rate Recipe
Get ready to spice up your dinner routine with this delicious and hearty Taco Lasagna! It's a fun fusion of Italian and Mexican flavors, packed with juicy ground beef, creamy ricotta, tangy sauces, and topped with fresh veggies for a meal that's sure to impress.
8

Ingredients

  • 1 pound ground beef
  • 1 large onion (chopped)
  • 1 green bell pepper (chopped)
  • 7 ounce taco sauce (I used Club House (1 jar))
  • 10 ounce enchilada sauce ((1 can))
  • 15 ounce ricotta cheese
  • 1 egg
  • 2½ cups cheddar cheese (I used Mexican blend)
  • 9 lasagna noodles (no boil, (about half a package))

Toppings

  • ½ cup cherry tomatoes (chopped)
  • 2 green onions (chopped)
  • 2 tablespoons fresh cilantro (chopped)
  • 1 avocado (sliced)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat oven to 375°F.
  • Add the ground beef to a large skillet and brown it over medium-high heat until it’s no longer pink, breaking it up as you go along. 
  • Add the chopped onion and bell pepper to the skillet and let it cook for about 3 minutes, until the onion is translucent and the pepper is tender.
  • Stir in the taco sauce and enchilada sauce and bring to a boil. Remove from heat.
  • In another medium size bowl, whisk together the ricotta cheese, egg and ½ cup of the cheddar cheese.
  • Start layering the lasagna in a 9×13-inch baking dish. Start with a layer of 3 lasagna noodles, then add ½ of the meat sauce over the noodles. Next add 3 more lasagna noodles, then spread the ricotta mixture over the noodles. Add 3 more lasagna noodles, then the remaining meat sauce. Top with the remaining 2 cups of cheese. 
  • Bake uncovered for 30 minutes or until the cheese melts and gets bubbly and the noodles are cooked through. 
  • Let cool for about 10 minutes before slicing it then top with tomatoes, onions, cilantro and avocados. 

Equipment

  • 9×13-inch Casserole Dish

Video

Notes

  1. Sauce Selection: For a spicier kick, you can opt for hot taco sauce and enchilada sauce. If you prefer a milder flavor, go for the mild versions.
  2. Cheese Options: Feel free to mix and match your favorite melting cheeses in this recipe. A Mexican blend or Monterey Jack could also be delicious!
  3. Vegetarian Version: For a vegetarian take on this dish, replace the ground beef with a plant-based meat substitute or lentils.
  4. Noodles: If you’re using regular lasagna noodles instead of no-boil ones, ensure to pre-cook them according to the package instructions.
  5. Toppings: Feel free to get creative with your toppings! Fresh jalapenos, a dollop of sour cream, or even a sprinkle of crumbled queso fresco could add a lovely finishing touch.
  6. Storage: This lasagna stores well in the fridge for 3-4 days and can be frozen for up to 3 months.

Nutrition Information

Serving: 1servingCalories: 539kcal (27%)Carbohydrates: 36g (12%)Protein: 32g (64%)Fat: 29g (45%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 120mg (40%)Sodium: 850mg (37%)Potassium: 547mg (16%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 1196IU (24%)Vitamin C: 20mg (24%)Calcium: 388mg (39%)Iron: 3mg (17%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

freshly made taco lasagna in a white casserole dish garnished with tomatoes and avocado.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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35 Comments
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Donna
Donna
Posted: 13 days ago

5 stars
This was fantastic! Made according to the directions and it turned out perfect! Everyone liked it, nice change!

IMG_6019.jpeg
0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Donna
Posted: 13 days ago

It looks great, I’m glad you enjoyed it!

0
Reply
Georgeana L Rodarte
Georgeana L Rodarte
Posted: 4 months ago

No refried beans ? Could I add them ?

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Georgeana L Rodarte
Posted: 4 months ago

Absolutely, I don’t see why not!

1
Reply
Jennifer
Jennifer
Posted: 2 years ago

4 stars
Great recipe. Instead of lasagna noodles I used sliced squash. I also added diced avocado with the tomatoes and green onions.

0
Reply
Raphiel
Raphiel
Posted: 4 years ago

Could you possibly make this with tortillas?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Raphiel
Posted: 4 years ago

You can, but they won’t hold up as well as the noodles do. They will definitely get mushier and the lasagna pieces won’t quite stand up, but it will taste awesome regardless.

0
Reply
Jess K
Jess K
Posted: 4 years ago

Honestly didn’t even know no-book noodles were a thing! Gotta find them and make this. Pinned!

0
Reply
Mark Hesson
Mark Hesson
Posted: 4 years ago

Use seasoned diced tomatoes with Ortega chilies in them. Reserve liquid and inject it into meatballs, Yum!! Or, incorporate in spaghetti sauce. a little more paste, and you are good to go!

0
Reply
Dawn
Dawn
Posted: 4 years ago

5 stars
Very easy loved it

0
Reply
Chelsie Makus
Chelsie Makus
Posted: 4 years ago

Can anyone tell me if I don’t want to use ricotta and I just want the shredded cheese: Do I still add the egg to the shredded cheese? Or just do the shredded cheese alone?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Chelsie Makus
Posted: 4 years ago

If you leave out the ricotta, then leave out the egg as well. The shredded cheese is meant to be a layer all on its own!

0
Reply
Chelsie Makus
Chelsie Makus
Reply to  Nicole Beaulieu
Posted: 4 years ago

Thank you for commenting!!! That’s what I ended up doing and I added black beans to meat mixture!! This was yummy!!!♥️

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Chelsie Makus
Posted: 4 years ago

My pleasure! That sounds so good, I’ll have to ry it out next time I make this recipe.

0
Reply
Riahna
Riahna
Posted: 4 years ago

5 stars
I was looking for something quick and different to cook and came across the recipe on Instagram. It’s so delicious. I went for seconds my family loved and and they’re usually very picky.

0
Reply
Jamie
Jamie
Posted: 4 years ago

5 stars
I was curious about this at first but everybody loved it and now I am 4:4 recipes a hit! it was simple, tasty, familiar and delicious. Thank you

0
Reply
Courtney
Courtney
Posted: 4 years ago

Great flavor! I actually nafe,two, I made a dairy free version as my sin has dairy allergies. One thing I’m,not happy with and it could be i missed missed something, but the noodels ate hardly done and Super dry.. I just had to put more sauce and cover it with foil and back in the oven it went. Hopefully the noodles will soften up. But overall great taste.

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Courtney
Posted: 4 years ago

The problem could be the type of noodles you have. The ones that say “oven ready” shouldn’t have a problem with softening. Also, don’t be scared to add extra sauce between all the layers. Lots of sauce will cook any type of noodle.

0
Reply
Kathleen
Kathleen
Posted: 5 years ago

5 stars
Made it last night. It’s gone. Big, big flavor and so delicious.

0
Reply
Janet
Janet
Posted: 5 years ago

Really want to make this! Where did you buy your Club House sauce? Thank you!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Janet
Posted: 5 years ago

I bought it at Safeway.

0
Reply
Kelly
Kelly
Posted: 6 years ago

This looks so delicious! I love anything Mexican as well! I think it’s the combination of cheesy and spicy with cool, creamy (sour cream) and fresh (pico de gallo). I can’t wait to try it!

0
Reply
Lois
Lois
Posted: 6 years ago

Thanks, I have been looking for a recipe similar to this. I have had a difficult time finding a layered taco recipe that i like. Going to give this one a try. I just printed a coupon for enchilada sauce at https://frugalharbor.com/. Groceries are so high these days, and I like to save where I can.

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  Lois
Posted: 6 years ago

Do give it a try as it is really different. Great you found the coupon and thanks for posting the link for others. A great way to save is to buy some ingredients and make a few different recipes with smaller portions and extra veggies and/or pasta and rice etc and that helps s-t-r-e-t-c-h out the week and use less.

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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