Taco Lasagna
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Taco Lasagna takes everything you love about tacos, seasoned beef, zesty sauce, and tons of cheese, and stacks it into one sizzling, cheesy casserole. Perfect for feeding a crowd or just feeding your inner taco obsession.
When You Can’t Choose Between Tacos and Lasagna… Make Both!
Here’s the thing, I’m the kind of girl who can never choose between tacos and lasagna. So naturally, I decided to just smash them together. Because why not?
Taco Lasagna is my culinary love story. It’s cheesy, saucy, meaty, and basically everything I crave wrapped into one glorious casserole.
And every time I make it, Remo hovers in the kitchen asking if it’s ready yet. Honestly, I can’t blame him. This is the kind of meal that makes you want to invite friends over, or keep the entire pan for yourself. No judgment here.
Why You’ll Love This Taco Lasagna
- It’s tacos. It’s lasagna. It’s the love child you didn’t know you needed.
- You get all those spicy, savory taco vibes, wrapped up in cheesy, saucy, comforting layers.
- It’s a total crowd-pleaser, whether you’re feeding the family or trying to impress friends who think you’re a genius for inventing “Taco Night Lasagna.”
- No need to fuss with boiling noodles separately, this one’s built for real life.
- Leftovers? Even better the next day. Perfect for when Remo’s raiding the fridge at midnight.
- It’s easy to customize, beef, chicken, veggie, as mild or spicy as you dare.
Before You Start: Tips & Ingredient Notes
- Ground Beef: I usually go lean so the lasagna doesn’t swim in grease, but you do you. Turkey, chicken, or even plant based crumbles work too.
- Taco + Enchilada Sauce: This is where the big flavor comes from. Mild, medium, or hot, choose your spice level. No taco sauce on hand? Use salsa plus a bit of taco seasoning.
- Cheese: I’m partial to cheddar or a Mexican blend, but feel free to throw in some Monterey Jack, mozzarella, or even pepper jack if you’re feeling spicy.
- Ricotta Layer: It sounds odd in a taco dish, but trust me, it makes everything creamy and ties the whole thing together. Not a ricotta fan? Swap for cottage cheese or a blend of cream cheese and shredded cheese.
- No-Boil Lasagna Noodles: Total timesaver. But if you’ve got regular noodles, boil ‘em first.
- Toppings: Don’t skip the fresh stuff. Tomatoes, green onions, avocado, cilantro, they bring brightness and crunch.
Grab a large skillet and heat it up over medium-high heat. Toss in your ground beef. Break it up with a wooden spoon and cook until no pink remains.
Add the chopped onion and bell pepper. Sauté for about 3 minutes, until the veggies are soft and your kitchen smells like taco heaven. Pour in the taco sauce and enchilada sauce. Stir it all together and let it come to a quick bubble. Remove from heat. Taste and adjust salt or spice levels if you’re feeling adventurous.
In a medium bowl, whisk the ricotta cheese, egg, and ½ cup of shredded cheddar until smooth and creamy. This is the magic glue that holds your layers together.
Grab a 9×13-inch baking dish. Start with 3 lasagna noodles across the bottom. Spoon half the meat sauce over the noodles. Lay down another 3 noodles.
Add another layer of noodles, followed by our creamy ricotta mixture. One more layer of noodles, and then pour over the remaining meat sauce. Sprinkle the rest of the shredded cheese all over the top.
Bake, uncovered, at 375°F for about 30 minutes, or until the cheese is melty, bubbly, and lightly golden brown.
Let it cool for 10 minutes, torture, I know, but it makes slicing much easier. Top with chopped tomatoes, green onions, avocado slices, and fresh cilantro.
How To Serve
I could happily eat a giant slab of Taco Lasagna all on its own (Remo, too). But if you want to turn it into a full feast, try it with:
3 Ingredient Mexican Rice
Refried Beans
Mexican Street Corn Salad
Easy Guacamole
Frequently Asked Questions
Can I make Taco Lasagna ahead of time?
Absolutely! Assemble it up to a day in advance, cover it, and stash it in the fridge. When you’re ready, just bake it as directed. Dinner = practically done.
Can I freeze Taco Lasagna?
Yep. Freeze it unbaked or baked. If freezing unbaked, thaw overnight in the fridge and bake as usual. If freezing after baking, cool completely, cut into portions, wrap tightly, and freeze. Reheat in the oven until hot and melty.
Do I have to use no-boil noodles?
Nope! Regular lasagna noodles work fine, just boil them first until al dente. Drain well so your lasagna doesn’t turn into a soup.
Can I swap out the meat?
Of course. Use ground turkey, chicken, or even a plant based crumble for a vegetarian version. Or mix it up with chorizo for extra kick.
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. ~Rhiana
Made it last night. It’s gone. Big, big flavor and so delicious. ~Kathleen
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
Originally shared in January 2017, updated with new photos, clearer instructions, a video and all my best tips.
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.
Taco Lasagna
Video
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
Notes
- 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.
- Make Ahead: Assemble the lasagna, cover, and refrigerate for up to a day before baking. Great for meal prep!
- 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.
- Toppings: Go wild, jalapeños, sour cream, salsa, pico de gallo, queso fresco, the more, the merrier.
- Spice Level: Crank up the heat with spicy taco sauce or dial it back with mild versions. Your kitchen, your rules.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
