Name: Taco Lasagna Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Mexican-Italian Fusion
Ingredients: 1 teaspoon olive oil; 1 pound ground beef; ½ teaspoon sea salt; ½ teaspoon ground black pepper; 1 small onion, minced; 1 tablespoon minced garlic; 2 tablespoons taco seasoning; 14 ounce can enchilada sauce; 14 ounce can salsa; 1 cup black beans, drained and rinsed; 12 lasagna sheets, uncooked; 2 cups ricotta cheese; 1 egg; 2 ½ cups shredded cheddar cheese

Jump to Recipe

Let’s talk about the ultimate mashup comfort food: Taco Lasagna. Imagine all the bold, zesty flavors of your favorite taco night layered beautifully between sheets of tender pasta, finished with a golden crown of gooey cheddar cheese. It’s hearty, vibrant, and brings everyone running to the kitchen with just a whiff from the oven. If you’re craving something cozy yet exciting, Taco Lasagna delivers with every forkful — turning a weekday meal into a fiesta nobody will forget!

Ingredients You’ll Need

The magic of Taco Lasagna lies in its straightforward yet flavor-packed ingredient list. Every addition, from the sauce to the cheese, plays a starring role in building layers of taste and texture. Grab these pantry and fridge staples and you’ll see just how easy it is to pull off this unforgettable dish.

Olive oil (1 teaspoon): Adds a subtle richness and keeps the beef from sticking as it browns.
Ground beef (1 pound): The classic, savory foundation for every hearty taco-inspired bite.
Sea salt (½ teaspoon): Enhances all the flavors and ensures the whole dish is perfectly seasoned.
Ground black pepper (½ teaspoon): Brings warmth and aroma to the meat mixture.
Minced onion (1 small): Sweetens as it cooks, giving depth to the meat sauce.
Minced garlic (1 tablespoon): Adds irresistible fragrance and a mild, savory kick.
Taco seasoning (2 tablespoons): The star spice blend for that signature zing.
Enchilada sauce (14 ounce can): Adds saucy heat and a tomato-rich base to every layer.
Salsa (14 ounce can): Packs in chunky texture and punches up the tangy, spicy flavor profile.
Black beans (1 cup, drained and rinsed): Creamy and earthy, these add protein and a pop of color.
Uncooked lasagna sheets (12): The backbone! They hold every layer together and absorb all that flavor.
Ricotta cheese (2 cups): Luscious and creamy, making each bite tender and rich.
Egg (1): Perfectly binds the ricotta for a layer that sets up beautifully as it bakes.
Shredded cheddar cheese (2 ½ cups): Melty, sharp, and golden when baked — simply irresistible.

How to Make Taco Lasagna

Step 1: Prep Your Baking Dish and Preheat the Oven

Start things off by heating your oven to 350°F and greasing a 9×13 inch baking dish with a touch of olive oil. This small step keeps sticking at bay and helps you lift out perfect slices later.

Step 2: Brown the Beef

Grab a large skillet and warm that teaspoon of olive oil over medium heat. Toss in your ground beef, season it up with salt and pepper, and let it cook for about 3 minutes. Stir occasionally to break up the meat until it’s just browned, then drain away any excess grease to keep the flavors clean and balanced.

Step 3: Build Flavors with Onion, Garlic, and Taco Seasoning

Now, add your minced onion and garlic straight to the beef. Pour in the taco seasoning and cook everything together for another 2 minutes, stirring so every piece gets its share of that bold, spicy flavor. Once everything is aromatic and slightly softened, turn off the heat.

Step 4: Add Sauces and Beans

Stir in the enchilada sauce, salsa, and black beans. Give it all a good mix so the beans soak up those saucy, seasoned juices. Remove your skillet from the stove. Before layering, spread ¼ cup of this sauce mixture across the bottom of your prepared baking dish — this little pool helps prevent sticking and keeps that first layer deliciously moist.

Step 5: Mix Up the Ricotta Layer

In a medium mixing bowl, combine your ricotta cheese and egg. This creates a creamy, slightly fluffy mixture that sets gently while the lasagna bakes, turning each bite into pure comfort.

Step 6: Assemble the Layers

Begin your Taco Lasagna with 4 uncooked lasagna sheets. Top with a third of the ricotta mixture, then a third of your beefy sauce, and a generous ½ cup sprinkle of shredded cheddar. Repeat for the second layer. For your grand finale, add the last 4 lasagna sheets, all remaining ricotta, and the rest of the savory meat sauce. Now cover your dish tightly with foil — it traps in the steamy goodness for a perfect bake.

Step 7: Bake Until Bubbly

Slide the foil-covered dish into the oven and bake for 45 minutes at 350°F. When time’s up, raise the heat to 400°F, remove the foil, and shower your masterpiece with the remaining cheddar. Return to the oven for another 10 minutes. The cheese melts to golden perfection and the edges bubble invitingly.

Step 8: Rest, Slice, and Serve

This is the hardest part! Open the oven, slide out your Taco Lasagna, and let it rest for 10 to 15 minutes. Resting means you’ll get neat, luscious slices that hold together when serving. Cut into 6 to 8 hearty pieces, garnish with fresh parsley or cilantro, and serve while warm.

How to Serve Taco Lasagna

Garnishes

Brighten up your Taco Lasagna with a scattering of fresh cilantro or flat-leaf parsley for a punch of color and herbaceous flavor. You can also add sliced green onions, a few diced tomatoes, or a dollop of sour cream right before serving.

Side Dishes

Pair this lasagna with crisp shredded lettuce, cool avocado slices, or a crunchy slaw. A simple side of Mexican rice or even classic tortilla chips turns your dinner table into a real Tex-Mex feast.

Creative Ways to Present

For parties, cut the Taco Lasagna into bite-sized squares and spear each with a toothpick for a festive appetizer tray. Or, layer your lasagna in individual ramekins for personalized servings. Top each dish with a slice of jalapeño or colorful bell peppers for extra flair!

Make Ahead and Storage

Storing Leftovers

Leftover Taco Lasagna keeps beautifully in the fridge. Let it cool completely, cover tightly with plastic wrap or pop into an airtight container, and refrigerate for up to 4 days. The flavors meld together overnight, making each reheated piece even better!

Freezing

Want to save some for later or double your batch? After baking, let the lasagna cool completely, then wrap in layers of foil and plastic wrap, or transfer to a freezer-safe dish. It will stay fresh for up to 3 months. To freeze before baking, assemble fully but don’t bake; simply wrap and freeze the whole dish.

Reheating

To reheat, thaw overnight in the fridge if frozen, then bake at 350°F (covered with foil) until hot all the way through — about 25 minutes. For individual portions, the microwave works well too. Just sprinkle a little extra cheese on top to revive that fresh-from-the-oven melty goodness.

FAQs

Can I make Taco Lasagna ahead of time?

Absolutely! Assemble the lasagna up to two days ahead, cover tightly, and store in the fridge. When you’re ready, bake it as directed for an effortless meal prep win.

What can I use instead of beef?

You can swap in ground turkey, chicken, or even plant-based crumbles for a lighter or vegetarian version. Each will soak up those zesty taco and enchilada flavors beautifully.

Do I have to cook the lasagna sheets first?

Nope! The sauce provides enough moisture to soften uncooked lasagna noodles as everything bakes together. Just make sure your layers are evenly sauced for perfectly tender pasta.

How do I avoid soggy lasagna?

Drain your beef well and use the recommended amount of sauce; don’t go overboard. Allowing the lasagna to rest after baking is key as it helps everything firm up, making for neater slices.

Can I add more veggies to Taco Lasagna?

Definitely! Corn, chopped bell peppers, or zucchini are fantastic additions. Toss them in with the beans to boost color, crunch, and nutrition without upending the original flavors.

Final Thoughts

Taco Lasagna is that rare dinner that checks every box for easy, joyful home cooking. Incredibly satisfying, fun to layer, and always a hit, it’s the kind of recipe you’ll want to keep in regular rotation. So gather your favorite people, bake up a bubbly pan, and dig in — you’ll be glad you did!

Taco Lasagna Recipe

★★★★★

5.2 from 11 reviews

Author: Ethan
Total Time: 1 hour 15 minutes
Yield: 6–8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Taco Lasagna is a delightful fusion of Mexican and Italian cuisines, combining the flavors of tacos with the comforting layers of lasagna. This hearty and flavorful dish is perfect for a family dinner or a gathering with friends.

Instructions

Preheat the oven and prepare the baking dish: Preheat the oven to 350°F and grease a 9×13 inch baking dish.
Cook the meat sauce: Heat olive oil in a large pot over medium heat. Season the ground beef with salt and pepper, then brown it in the skillet for 3 minutes. Drain any excess grease. Add minced onion, garlic, and taco seasoning. Cook for an additional 2 minutes. Remove from heat.
Prepare the sauce: Mix the enchilada sauce, salsa, and black beans with the meat mixture. Spread ¼ cup of the sauce on the bottom of the baking dish.
Combine ricotta and egg: In a bowl, combine the ricotta cheese and egg.
Layer the lasagna: Create layers with lasagna sheets, ricotta mixture, meat sauce, and cheddar cheese. Repeat for two layers.
Final layer and baking: Top with lasagna sheets, remaining ricotta and meat sauce. Cover with foil and bake for 45 minutes. Uncover, add the rest of the cheddar cheese, and bake for an additional 10 minutes at 400°F.
Rest and serve: Allow the lasagna to rest for 10-15 minutes after baking. Cut into 6-8 pieces, garnish with parsley or cilantro, and serve.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-Italian Fusion