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Taco Lasagna

When you're craving both tacos and lasagna, this taco lasagna combines the best of both worlds with zesty Mexican flavors layered in a no-fuss, comforting dish. Perfect for feeding a crowd, its hearty mixture of seasoned beef, black beans, corn, and melty cheeses will have everyone asking for seconds.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Taco Meat
  • 1 lb ground beef
  • 1 packet taco seasoning mix 1 oz (28 g)
  • ⅔ cup water Approximately 160 ml
Filling
  • 1 can black beans 15 oz (425 g), rinsed and drained
  • 1 can corn kernels 15 oz (425 g), drained
  • 1 can diced tomatoes with green chilies 10 oz (283 g), drained
Cheeses
  • 2 cups shredded cheddar cheese Approximately 200 g
  • 2 cups Monterey Jack cheese Approximately 200 g
Assembly & Garnish
  • 8–10 medium flour tortillas (or corn tortillas, if preferred)
  • ½ cup sour cream Approximately 120 g, plus extra for serving
  • 2 green onions sliced (optional, for garnish)
  • Fresh cilantro chopped (optional, for garnish)

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. In a large skillet over medium heat, brown the ground beef, breaking it apart as it cooks until no pink remains. Drain the excess fat.
  3. Stir in the taco seasoning mix and water, letting the mixture simmer for 2-3 minutes until it thickens slightly.
  4. Fold in the black beans, corn kernels, and diced tomatoes with green chilies. Continue to heat the mixture for an additional 2 minutes so that the flavors meld together.
  5. To assemble, lay 2-3 tortillas on the bottom of the prepared baking dish, overlapping them to cover the surface.
  6. Spread half of the taco meat mixture over the tortillas. Dollop ¼ cup of sour cream across the layer and sprinkle generously with a mix of cheddar and Monterey Jack cheeses.
  7. Repeat with another layer of tortillas, the remaining meat mixture, another ¼ cup of sour cream, and additional cheese.
  8. Top with a final layer of tortillas and finish with the remaining cheese. Cover the dish with foil and bake for 25 minutes.
  9. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbling and golden.
  10. Let the taco lasagna rest for 5 minutes before cutting. Serve topped with fresh green onions and chopped cilantro if desired.

Notes

This taco lasagna is incredibly versatile. You can easily swap the ground beef for turkey, chicken, or a plant-based protein, and use vegan cheese or coconut yogurt to make it dairy-free. Corn tortillas offer a gluten-free alternative to flour tortillas, and adding ingredients like jalapeños or bell peppers can boost the flavor. Leftovers reheat well, making it a great make-ahead dinner option for busy nights or gatherings.