Easy Taco Lasagna Recipe
This Easy Taco Lasagna is a cheesy, family-favorite dinner that combines all the bold Tex-Mex flavors we love with the cozy layers of lasagna. It’s my go-to comfort meal that brings my daughter Olivia running to the kitchen every single time!
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Servings: 10 servings
Calories: 480kcal
Cost: $18
Equipment
- 1 9×13-inch baking dish Perfect for layering and baking evenly
- 1 Large Skillet For browning the meat and sautéing vegetables
- 1 Wooden spoon Ideal for stirring the taco filling
- 1 Aluminum foil Cover the lasagna while baking to prevent over-browning
- 1 Sharp knife Makes neat slices once the lasagna has rested
Ingredients
For the Taco Meat
- 2 pounds ground beef Substitute with ground turkey for a lighter version
- 1 medium onion Diced finely
- 1 bell pepper Diced
- 3 cloves garlic Minced
- 1 packet (1 oz) taco seasoning Store-bought or homemade
- 1 can(15 oz) black beans Drained and rinsed
- 1 cup salsa Choose mild or spicy depending on preference
- ½ cup water Helps blend the seasoning and salsa together
For the Layers
- 12 flour tortillas (8-inch) Cut in half for easier layering
- 3 cups shredded cheddar cheese For sharp, bold flavor
- 2 cups shredded pepper Jack cheese Adds a little kick
- 1 cup sour cream Mix with ricotta for creamier texture
- 1 can(4 oz) diced green chiles Optional, for extra spice
For Serving
- 1 cup chopped tomatoes Fresh and juicy
- 1 sliced jalapeños Optional, for spice lovers
- 1 fresh cilantro `Chopped finely
- 1 cup sour cream For topping
- ½ cup sliced black olives Adds saltiness and texture
Instructions
- Preheat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with cooking spray.(Olivia always helps me with this part, she loves saying, “Mom, I’m in charge of the oven!” even though I do the actual preheating.)
- In a large skillet over medium heat, brown 2 pounds of ground beef with diced onions and bell pepper for about 8–10 minutes until tender. Add garlic and cook for 1 minute more.(This is when our kitchen smells like Taco Tuesday magic. Olivia usually comes running to stir and ask if it’s “taste test time.”)
- Stir in the taco seasoning, black beans, salsa, and water. Simmer for 5 minutes, until thickened.(A quick mom tip: simmering brings out those deep, cozy flavors, don’t skip it!)
- Spread a thin layer of the meat mixture on the bottom of the dish. Layer flour tortillas, then meat, then sour cream, and top with cheddar and pepper Jack cheese. Repeat until all ingredients are used, ending with cheese on top.(This is Olivia’s favorite part, she calls it “food stacking.” It’s messy, but we make memories with every tortilla.)
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes until the top is golden and bubbly.(We always peek through the oven window together, it’s like watching a gooey, cheesy volcano.)
- Let it rest for 10 minutes before slicing to help the layers set. Garnish with sour cream, chopped tomatoes, cilantro, and jalapeños.(This is the hardest part for Olivia, waiting! But it’s worth it for those perfect layers.)
Notes
- For a lighter version, use ground turkey or chicken instead of beef.
- You can make this ahead of time, just assemble, cover, and refrigerate for up to 24 hours before baking.
- Freeze leftovers in portions for easy weeknight reheating.
- Add crushed Doritos between layers for extra crunch, Olivia’s favorite twist!
- Serve with a side of Spanish rice or Mexican street corn for a complete family meal.
Nutrition
Serving: 250g | Calories: 480kcal | Carbohydrates: 32g | Protein: 31g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 880mg | Potassium: 420mg | Fiber: 5g | Sugar: 5g | Vitamin A: 420IU | Vitamin C: 12mg | Calcium: 310mg | Iron: 3mg