Taco Lasagna has layers of tortillas, ground beef, and south-of-the-border flavors. Prep this fabulous, easy casserole recipe in 15 minutes!
This Mexican Lasagna recipe is made with layer upon layer of spectacular south-of-the-border flavors.
For more of our favorite Mexican recipes, you might want to try this Cilantro Lime Recipe (Chipotle copycat recipe).
It’s a favorite of ours from Chipotle Mexican Grill and you are going to love our copycat version!
Or, this Mexican Rice Casserole (skillet recipe) is a simple recipe that comes together in one skillet in just 30 minutes.
My Chicken Enchilada Casserole has all the delicious taste you love from your favorite chicken enchilada recipe without all of the work.
Difference Between Taco Lasagna and Mexican Lasagna
Mexican lasagna and taco lasagna are basically the same ground beef lasagna recipe.
Meat and beans make this a very hearty meal, and the lasagna has layer upon layer of scrumptious Mexican flavors with a little kick of heat to wake up your taste buds.
Corn tortillas separate the layers rather than the traditional lasagna noodle.
Can you make Mexican lasagna with noodles?
Yes, you can definitely make this Mexican lasagna with noodles.
Simply replace the tortillas with cooked lasagna noodles and follow the rest of the recipe as written. Make this taco lasagna recipe with tortillas or noodles.
What kind of tortillas to use
I used large flour tortillas when I made taco lasagna with tortillas. But, you can use corn or flour tortillas.
It’s an easy recipe you can modify for your family’s taste preferences and what you have on hand to cook with.
Is Taco Lasagna recipe spicy?
If you want this lasagna with tortillas to be spicy, you can add New Mexico chile powder. If you prefer dishes that aren’t as spicy, you can use less in your recipe.
This taco lasagna with tortillas is only as spicy as you want it to be.
Why New Mexico Chile Powder? It has a deep dark reddish-brown color and features an earthy, sweet flavor and subtle, spicy heat.
It is mildly hot and absolutely perfect in this taco lasagna with tortillas. Finally, it creates a truly authentic flavor!
New Mexico Chili Powder can be found in the international aisle in the bulk bags or on Amazon.
If you are afraid the heat will be too much you can use half New Mexico Chili Powder and 1/2 regular chili powder.
How to assemble lasagna with tortillas
- Smooth about 1/3 of the enchilada sauce over the bottom of a 9×13 baking pan.
- Then, lay the tortillas on the bottom of the pan, slightly overlapping until the pan is covered (about 4 tortillas).
- Spoon half of the beef mixture over top of the tortillas and spread evenly.
- Next, layer tortillas on top of beef mixture. Smooth about 1/3 of the enchilada sauce over the tortillas.
- Sprinkle 1/2 of each of the cheeses on top and scatter the green chiles over the cheese.
- Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture.
- Spoon the remaining enchilada sauce over tortillas.
- Finally, sprinkle remaining cheese on top of tortillas and garnish the top with olives and scallions.
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Other protein options
We used ground beef in this taco lasagna with tortillas, but you can change up the protein if you want to.
If you are hoping for a lower fat option, you can use ground turkey, ground chicken, or even ground venison.
Or, if you want a vegan option, there are several different types of protein crumbles you can find in the store. Any of these will still be delicious.
Is this casserole freezer friendly?
Yes, this is an easy freezer-friendly recipe.
Either wrap individual portions in plastic wrap and then place in a freezer bag, or divide the recipe between 2 smaller casserole dishes and freeze one (freeze it uncooked, then just defrost, cook, and enjoy!).
With love from our simple kitchen to yours.
Taco Lasagna + Video
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1/2 small yellow onion, grated or finely chopped
- 2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 tablespoon New Mexico chile powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 14.5 ounces fire roasted diced tomatoes, 1 14.5-ounce can
- 15 ounces black beans, 1 15-ounce can, rinsed and drained
- 1 1/2 cups frozen sweet corn
- 4 ounces fire roasted diced green chiles, 1 4-ounce can
- 10 ounces enchilada sauce (or our homemade enchilada sauce), 1 10-ounce can
- 12 8” large flour tortillas
- 8 ounces shredded pepper jack cheese
- 4 ounces shredded Colby Jack cheese
- 6 ounces sliced black olives, if from a can, drained
- 2 scallions, finely chopped
- 2 tablespoons chopped cilantro
- Preheat oven to 425°F.
- Drizzle olive oil into a large skillet, over medium high heat. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add tomatoes, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan.
- Smooth about 1/3 of the enchilada sauce over the bottom of a 9×13 baking pan. Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).
- Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth about 1/3 of the enchilada sauce over the tortillas. Sprinkle 1/2 of each of the cheeses on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.
- Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2012, updated and republished August 2020
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