Taco Lasagna Recipe

This Taco Lasagna combines everything you love about Mexican flavors with the cozy, layered goodness of traditional lasagna. It’s the dish that’ll have everyone fighting over the leftovers (if there are any!).

Imagine layers of seasoned ground beef, creamy filling, and melty cheese all stacked between corn tortillas and smothered in salsa. This isn’t just dinner – it’s a fiesta in casserole form that’ll have your taste buds doing the happy dance!

Ingredients

For the Ground Beef Layer:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1½ pounds lean ground beef
• 6 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon EACH: ground cumin, smoked paprika, dried oregano, salt
• ¼ teaspoon cayenne pepper (optional)
• 2 tablespoons tomato paste
• 1 (16 oz) can refried beans
• 1½ cups salsa
• ½ cup water
• 1 (4 oz) can mild chopped green chilies

For the Layers:

• 20 6-inch corn tortillas (12 cut in half)
• 2 cups freshly grated Monterrey Jack cheese
• 2 cups freshly grated sharp cheddar cheese
• 1½ cups salsa, divided

For the Creamy Filling:

• 1½ cups sour cream
• 4 oz cream cheese, softened
• ½ cup salsa verde
• Pinch of salt

Steps

1. Preheat oven to 350°F (175°C). Grease a deep 9×13-inch baking dish with cooking spray, ensuring complete coverage to prevent sticking.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions and cook for 2 minutes until translucent. Add ground beef, breaking it up with a wooden spoon, and cook for 8-10 minutes until no pink remains. Drain excess grease.
3. Reduce heat to medium. Add garlic and seasonings, cooking for 30 seconds until fragrant. Add tomato paste and cook 1 minute to develop flavor.
4. Stir in refried beans, salsa, water, and green chilies. Cook for 5 minutes, stirring frequently, until beans are fully incorporated and mixture is hot.
5. For the creamy filling: In a medium bowl, whisk together sour cream, softened cream cheese, salsa verde, and salt until smooth. Mixture should be spreadable but not runny.
6. Optional but recommended: Char tortillas in a dry cast iron skillet over medium-high heat for 15-20 seconds per side until lightly spotted.
7. Assembly:
   • Spread ½ cup salsa in prepared baking dish
   • Layer 2 whole tortillas in middle, surround with 6 halves
   • Spread ⅓ of creamy filling
   • Add 1 cup cheese mixture
   • Top with ⅓ of meat mixture
   • Repeat layers twice more
   • Final layer: tortillas, remaining salsa, cheese
8. Cover with foil (spray foil with cooking spray to prevent cheese sticking) and bake for 30-40 minutes at 350°F (175°C) until bubbly around edges and cheese is completely melted.
9. Let stand for 10 minutes before cutting – this prevents layers from sliding apart.