Name: Taco Lasagna
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 packet taco seasoning; 2/3 cup water; 9 lasagna noodles, cooked; 1 can (16 oz) refried beans; 2 cups salsa; 1 1/2 cups shredded cheddar cheese; 1 1/2 cups shredded mozzarella cheese; 1/2 cup sour cream; 1/4 cup chopped green onions; 1/4 cup sliced black olives; 1/2 cup diced tomatoes

I love how Taco Lasagna brings together the comforting layers of classic lasagna with bold, zesty taco flavors. It’s cheesy, hearty, and full of rich Tex-Mex flair, making it the perfect meal for family dinners or casual get-togethers.

Why You’ll Love This Recipe

I find this dish incredibly satisfying because it offers the best of both worlds: the structure and creaminess of lasagna combined with the spicy, savory punch of tacos. It’s easy to make, fun to layer, and even better the next day. I often make it ahead for busy weeknights or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Taco seasoning
Water
Lasagna noodles
Refried beans
Salsa
Shredded cheddar cheese
Shredded mozzarella cheese
Sour cream
Chopped green onions
Sliced black olives
Diced tomatoes

Directions

Preheat the oven to 375°F (190°C).
In a skillet over medium heat, I cook the ground beef until browned, then drain the fat.
I stir in taco seasoning and water, then simmer for about 5 minutes.
In a 9×13-inch baking dish, I spread a thin layer of salsa.
I layer lasagna noodles over the salsa.
I spread half of the refried beans over the noodles.
I spoon half of the taco meat on top of the beans.
I sprinkle a mixture of cheddar and mozzarella cheese over the meat.
I repeat the layers: noodles, beans, meat, and cheese.
I finish with a final layer of noodles, more salsa, and a generous topping of cheese.
I cover it with foil and bake for 25 minutes.
I remove the foil and bake for another 10 minutes, until the cheese is bubbly.
I let it rest for 10 minutes before slicing.
Before serving, I top it with sour cream, green onions, black olives, and diced tomatoes.

Servings and Timing

This recipe serves about 8 people. I usually spend 20 minutes on prep and 35 minutes on baking, so the total time is roughly 55 minutes.

Variations

I like switching it up based on what I have in the kitchen:

I use ground turkey or shredded chicken instead of beef for a leaner version.
Sometimes I swap refried beans for black beans or pinto beans.
I use spicy salsa or add jalapeños when I want more heat.
For a vegetarian version, I skip the meat and load it with sautéed peppers, onions, and mushrooms.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 3 days.
To freeze, I wrap the lasagna tightly and keep it for up to 2 months.
I reheat slices in the microwave or warm the whole dish in the oven at 350°F for about 15-20 minutes.

FAQs

Can I use oven-ready noodles?

Yes, I’ve used no-boil noodles and they work great as long as there’s enough sauce to keep them moist.

Is this spicy?

It depends on the salsa and seasoning. I use mild for a family-friendly dish, but it’s easy to make it spicier.

Can I make this ahead of time?

I often assemble it in the morning and bake it just before dinner. It also freezes well before or after baking.

What toppings do you recommend?

I like adding sour cream, diced tomatoes, olives, and green onions. Avocado slices or jalapeños are great too.

Can I make this gluten-free?

Yes, I use gluten-free lasagna noodles and make sure my taco seasoning is gluten-free.

Conclusion

Taco Lasagna is one of those meals I keep coming back to. It’s cozy, flavorful, and always a crowd-pleaser. Whether I’m feeding my family or prepping for guests, this layered Tex-Mex dish never lets me down.