Imagine Mexican food and Italian food having a baby. That’s what this Taco Lasagna is. Layers of flour tortillas (like lasagna noodles) are packed with flavorful ingredients like seasoned ground beef, black beans, diced tomatoes and cheese and baked until golden brown.
Do you and your family ever do Taco Tuesday? Why not mix things up with this ultimate taco lasagna recipe. It is packed with a homemade taco seasoning, savory ingredients, and topped with melted cheese. Best of all, it feeds a crowd and can be made on a weeknight!
I’ll show you how to make this delicious recipe, including a list of all the essential ingredients, step-by-step directions, helpful tips and tricks, and even some creative topping ideas.
Why Taco Lasagna is Not Taco Pie
When it comes to differentiating taco pie from taco casserole, one of the most important aspects to consider is the ingredients. While both dishes include similar components like ground beef, tomatoes, beans and cheese, the main difference is what the dish is layered in, making a significant difference in flavor and texture.
Taco pie typically includes a pie crust, which serves as the base for the dish. The filling typically includes ground beef, refried beans, and a mixture of spices like cumin, chili powder, and garlic powder. The top layer of taco pie is typically made up of a mixture of cheese and crushed tortilla chips, which provides a crunchy texture and extra flavor.
On the other hand, taco casserole (or lasagna) is typically made in a casserole dish, with a layer of flour tortillas on the bottom. The filling typically includes ground beef, taco seasoning, beans, and corn, with shredded cheese layered throughout. Some recipes may also include diced tomatoes, onions, or even cream cheese for added creaminess.
When baked in the casserole, the flour tortillas soak up the flavors of the meat, beans, and sauce, resulting in a soft and flavorful texture, similar to the texture of lasagna.
How to Make a Mexican Taco Lasagna
- Preheat the oven to 350° F.
- Sauté the onion and ground beef – add your taco seasonings and other ingredients
- Grease a 9×13-inch baking dish with cooking spray. Place a layer of flour tortillas on the bottom of the dish, overlapping if necessary.
- Spread half of the seasoned meat mixture over the beans.
- Sprinkle half of the cheese over the beef.
- Repeat with another layer of tortillas, beans, beef, and cheese.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
What to Serve with Taco Lasagna:
Once your Taco Lasagna is all baked, try serving it alongside some shredded lettuce, salsa, Mexican rice, refried beans, cilantro, avocado, black or pinto beans, guacamole, sour cream and extra Cotija cheese.
Make Ahead and Storage:
- Make Ahead: This casserole can be made in advance and refrigerated for 1-2 days.
- Freeze: Place the uncooked casserole in the freezer for up to two months.
- Leftovers: Store leftovers covered with plastic wrap in the fridge.
- Heat from Frozen: When ready to bake, place a piece of aluminum foil on top and and bake it in a preheated oven at 350°F for at 40-45 minutes, checking it until the tortillas are soft and the cheese is melted and bubbling on the sides.
LAYERED TACO LASAGNA
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An outrageously delicious and comforting meal made similar to an Italian lasagna, with layered flour tortillas, seasoned ground beef, tomatoes, corn and topped with cheese.
- 2 Tbsp. Olive oil
- 1.5 lb Ground beef
- 1 small Onion, diced
- 2 Cups Shredded cheddar cheese
- 1 Cup Shredded mozzarella
- 1 Cup Corn
- 1 (14oz) Can Diced tomatoes (I use fire roasted)
- 8 Flour tortillas, medium size (6inches) (or 12 of the smaller ones)
- 2 Tbsp. Taco seasoning (Use the homemade below or a store-bought)
Homemade Taco Seasoning
- 1 Tbsp. Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Sea salt
- ½ teaspoon Paprika
- ¼ teaspoon Garlic powder
- ¼ teaspoon Onion powder
- ¼ teaspoon Dried oregano
- ¼ teaspoon Black pepper
- Mix the ingredients for the taco seasoning together in a small bowl and set aside.
- Add the olive oil to a large skillet over medium heat. Then add diced onion and sauté until translucent.
- Add the ground beef and stir over medium heat for 6-8 minutes or until the meat is cooked through. Drain if there is excess fat otherwise it will make the tortillas soggy.
- Add the taco seasoning and mix until the meat is evenly coated and the spices begin to become aromatic. Add ¼ cup of water, the diced tomatoes and corn. Simmer uncovered for for 8-10 minutes, frequently stirring so the filling doesn’t burn. Once the liquid has reduced and the tomato is no longer tangy, remove it from heat.
- Preheat the oven to 350°F.
- Place 4 tortillas on the bottom of a 9 x13″ baking dish. Add half the filling on top, then top with one cup of cheddar cheese. Layer the next 4 tortillas on top, followed by the rest of the filling. Top with the remaining cheddar cheese as well as the mozzarella cheese.
- Cover with aluminum foil and bake center rack for 20-25 minutes. Remove the foil and bake another 10 minutes or until the cheese is fully melted.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Serving Size: ⅙
- Calories: 511
- Sugar: 1.7 gr
- Sodium: 361 mg
- Fat: 26.3 gr
- Saturated Fat: 12 gr
- Carbohydrates: 20.7
- Fiber: 2.9 gr
- Protein: 47.7 gr
- Cholesterol: 140 mg