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freshly made taco lasagna in a white casserole dish garnished with tomatoes and avocado.
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4.67 from 27 votes

Taco Lasagna

Taco Lasagna is your weeknight dinner hero, a glorious mashup of tacos and lasagna with juicy beef, zesty sauces, melty cheese, and no-boil noodles that make life easy. Top it off with fresh veggies and avocado slices for a meal that’s pure comfort and totally unexpected.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: American, Italian, Mexican
Keyword: mexican food, taco lasagna
Servings: 8
Calories: 539kcal
Author: Joanna Cismaru

Equipment

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
US Customary - Metric

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 9x13-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. 

Video

Notes

  1. No-Boil vs. Regular Noodles: If you’re using regular lasagna noodles, boil them first until al dente. Otherwise, stick to no-boil and keep things easy.
  2. Make Ahead: Assemble the lasagna, cover, and refrigerate for up to a day before baking. Great for meal prep!
  3. Storage: Leftovers keep well in the fridge for 3–4 days. Or freeze individual slices for up to 3 months, perfect for late night cravings.
  4. Toppings: Go wild, jalapeños, sour cream, salsa, pico de gallo, queso fresco, the more, the merrier.
  5. Spice Level: Crank up the heat with spicy taco sauce or dial it back with mild versions. Your kitchen, your rules.

Nutrition

Serving: 1serving | Calories: 539kcal | Carbohydrates: 36g | Protein: 32g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 120mg | Sodium: 850mg | Potassium: 547mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1196IU | Vitamin C: 20mg | Calcium: 388mg | Iron: 3mg
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