Layers of seasoned beef, gooey cheese, salsa, and soft tortillas come together in this irresistible Mexican Taco Lasagna. A must-try dinner delight!
You know those days when you’re standing in front of the fridge, staring at leftover taco ingredients and thinking, “What am I even going to do with this?” That’s exactly how Mexican Taco Lasagna came to life in my kitchen.
It was one of those busy weeknights where everyone was starving, and I was short on time—and inspiration. Tacos felt too basic (don’t hate me, tacos, I love you), and lasagna? Well, I didn’t have pasta. But then I saw the tortillas, and it hit me: why not make a taco-inspired lasagna?
The result? A total hit. The kids couldn’t stop talking about the cheesy layers, my partner went back for seconds (and thirds), and I found myself making a mental note to write this recipe down before I forgot it.
It’s become a family favorite, the kind of dish that brings everyone to the table—no questions asked. Plus, it’s so versatile. You can adjust the heat level, sneak in extra veggies, or load it up with all your favorite taco toppings. Trust me, this is the kind of meal that makes you look like a kitchen rockstar without breaking a sweat.
Why You’ll Love This Mexican Taco Lasagna Recipe?
So why is this Mexican Taco Lasagna worth your time? Let me count the ways:
- Comfort Food Vibes: It’s like a warm hug in every bite—cheesy, hearty, and packed with flavor.
- Quick and Easy: Dinner on the table in under an hour? Yes, please.
- Customizable: Whether you like it spicy, mild, or veggie-packed, this recipe adapts to your preferences.
- Leftover-Friendly: Tastes even better the next day (if there’s any left, that is).
- Crowd-Pleaser: Perfect for family dinners, potlucks, or even game day.
Ingredient Notes:
Let’s talk ingredients because each one plays a starring role in this dish:
- Ground Beef: The backbone of the recipe. You can swap it out for ground turkey, chicken, or even a plant-based option if that’s your thing.
- Taco Seasoning: Brings all those bold, spicy flavors we love. Homemade or store-bought works just fine.
- Canned Tomatoes: Adds a juicy, tangy layer to the beef mixture.
- Salsa: Choose your heat level—mild, medium, or spicy. Go with tomatillo salsa for a tangy twist.
- Cheese: A shredded Mexican blend is classic, but cheddar or Monterey Jack will do the job.
- Corn Tortillas: These act as the “pasta” in our lasagna. Warm them up a bit to make layering easier.
Pro Tip: Don’t skimp on the cheese. The gooey, melted top layer is what dreams are made of.
How To Make Mexican Taco Lasagna?
Ready to whip this up? Here’s how it’s done:
Step 1: Preheat the Oven
Start by preheating your oven to 350°F. You want it nice and hot to get that cheese melty and bubbly.
Step 2: Cook the Beef
Heat up a skillet, toss in the ground beef, and cook until it’s browned. Don’t forget to drain the grease—it keeps the lasagna from getting soggy.
Step 3: Season and Simmer
Mix in the taco seasoning and canned tomatoes. Let it simmer for a few minutes so all the flavors can mingle.
Step 4: Build Your Layers
Grab a baking dish and start with a layer of tortillas. Add half the beef mixture, then another layer of tortillas, and finish with the remaining beef.
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Step 5: Salsa and Cheese
Spread the salsa evenly over the top and sprinkle generously with shredded cheese. The more, the merrier!
Step 6: Bake
Pop it in the oven for about 25 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and golden brown in spots.
Step 7: Cool and Serve
Let it rest for a few minutes before slicing. Serve with sour cream, guac, or whatever toppings make your heart happy.
Storage Options:
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warm.
- Freeze: Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat as needed.
Variations and Substitutions:
This recipe is a playground for your culinary creativity:
- Vegetarian: Swap the beef for black beans, pinto beans, or even roasted veggies.
- Spicy Kick: Add jalapeños, hot sauce, or spicy salsa for extra heat.
- Cheese Options: Try pepper jack for a spicy twist or mozzarella for a milder vibe.
- Add Layers: Refried beans, guacamole, or even rice can take this dish to the next level.
What to Serve with Mexican Taco Lasagna?
Complete the meal with these tasty additions:
- Toppings: Sour cream, guac, and a sprinkle of fresh cilantro.
- Sides: Pair it with Mexican rice, a crisp salad, or even tortilla chips and salsa.
- Drinks: A cold margarita or a refreshing lime soda is the perfect match.
Frequently Asked Questions:
Can I make this ahead of time?
Definitely! Assemble it, cover, and refrigerate. Just bake when you’re ready.
Can I use flour tortillas instead?
Absolutely. They’ll give a slightly softer texture but work just as well.
How do I prevent the cheese from drying out?
Cover the dish with foil for the first 15 minutes of baking, then remove it to let the cheese brown.
So, there you have it—Mexican Taco Lasagna in all its cheesy, layered glory. It’s easy, it’s comforting, and it’s guaranteed to make your taste buds do a little happy dance. Give it a try and let me know how it turns out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mexican Taco Lasagna
Ingredients
- 1 lb. ground beef
- ½ cup Mexican blend cheese shredded
- 14 oz. chopped tomatoes in juice canned
- 1 cup tomato or tomatillo salsa
- 1 package of taco seasoning mix about 1 oz.
- 10 soft corn tortillas each 6 inches across
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Heat a skillet over medium to high heat. Cook the ground beef until it browns. Remove any grease.
- Mix in the tomatoes and taco seasoning.
- In a baking dish place half of the tortillas as a base.
- Spread the beef mixture over the tortillas.
- Layer the remaining tortillas on top of the beef.
- Cover with salsa and sprinkle cheese on top.
- Bake for 25 minutes until the cheese is melted and bubbly.
- Serve while hot and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
