Taco Lasagna is the kind of meal I turn to when I need something cozy, flavorful, and undeniably satisfying. It brings together the best of two comfort food classics—tacos and lasagna—layering seasoned ground beef, gooey cheese sauce, soft tortillas, and fresh pico de gallo in a bubbling, golden-baked dish. It’s hearty, easy to assemble, and an absolute crowd-pleaser for weeknights or laid-back gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 package taco-sized flour tortillas (about 12)
1½ lb ground beef or ground turkey
1 packet taco seasoning
2 cups heavy cream
4 tablespoons butter
3 cups shredded Mexican-blend cheese (divided: 2 cups + 1 cup)
Cajun seasoning (a dash)
Pico de gallo (fresh or store-bought)
Non-stick cooking spray
Directions
I preheat the oven to 400 °F (about 200 °C).
In a skillet, I brown the ground beef (or turkey), drain the excess fat, and stir in the taco seasoning as directed on the packet.
While that simmers, I melt the butter in a saucepan over medium-low heat, add the heavy cream, and whisk until smooth. Then I stir in 2 cups of shredded cheese until the sauce is velvety, seasoning it with a dash of Cajun spice.
I spray a 9×11 (or 9×13) baking dish with non-stick cooking spray and cut the tortillas in half.
Then I begin layering: tortillas on the bottom, followed by 1/3 of the taco meat, 1/3 of the cheese sauce, and a sprinkle of pico de gallo.
I repeat the layers two more times, finishing with the last of the tortillas, meat, and sauce.
To top it off, I sprinkle the remaining 1 cup of shredded cheese over everything.
I bake the lasagna for 20 minutes, until the cheese is bubbling and the edges are just golden.
After letting it rest for a few minutes, I slice and serve. Leftovers taste even better the next day.
Servings and timing
Servings: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Calories: Approximately 480 kcal per large serving
Variations
I sometimes swap the ground beef for shredded rotisserie chicken for a lighter, quicker option.
When I want extra heat, I mix diced jalapeños into the cheese sauce or sprinkle them in between layers.
For a vegetarian version, I use black beans and sautéed veggies like bell peppers and onions in place of meat.
If I’m in a nacho mood, I crush tortilla chips into the layers for a crunchy texture boost.
I’ve also tried using spicy queso instead of the homemade cheese sauce, and it worked deliciously.
Storage/Reheating
To store leftovers, I cover the baking dish tightly with foil or transfer slices to airtight containers. It keeps in the fridge for up to 4 days. For longer storage, I freeze individual portions for up to 2 months.
When reheating, I use the microwave for quick servings or warm it in the oven at 350°F for about 15 minutes to retain that oven-baked texture. If frozen, I thaw it overnight in the fridge before reheating.
FAQs
How do I keep the tortillas from getting soggy?
I find that using flour tortillas helps maintain structure better than corn tortillas. Letting the lasagna rest after baking also helps firm up the layers.
Can I make Taco Lasagna ahead of time?
Absolutely. I assemble the entire dish ahead and refrigerate it, unbaked, for up to 24 hours. When ready to cook, I add 5 extra minutes to the bake time.
Can I use store-bought queso instead of making the cheese sauce?
Yes, I’ve used jarred queso in a pinch and it works well. I just heat it slightly to make spreading easier.
What sides go well with Taco Lasagna?
I usually serve it with a simple green salad, cilantro-lime rice, or some refried beans. Chips and guac don’t hurt, either.
Can I freeze this before baking?
Yes, I assemble it fully and wrap it tightly with plastic wrap and foil. When I’m ready to bake, I thaw it overnight and bake as usual.
Conclusion
Taco Lasagna has earned a regular spot in my dinner rotation—it’s the kind of meal I rely on when I want comfort food without the fuss. The layers of spiced meat, creamy cheese, and soft tortillas come together in a way that’s both familiar and exciting. Whether I’m feeding the family or just myself, this one-dish wonder hits the spot every time.
Recipe:
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Taco Lasagna
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Halal
Description
Taco Lasagna is a delicious fusion of tacos and lasagna, layering seasoned ground meat, creamy cheese sauce, tortillas, and pico de gallo into a hearty, oven-baked dish that’s perfect for busy weeknights or casual gatherings.
Ingredients
1 package taco-sized flour tortillas (about 12)
1½ lb ground beef or ground turkey
1 packet taco seasoning
2 cups heavy cream
4 tablespoons butter
3 cups shredded Mexican-blend cheese (divided: 2 cups + 1 cup)
A dash of Cajun seasoning
Pico de gallo (fresh or store-bought)
Non-stick cooking spray
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, brown the ground beef or turkey, drain the excess fat, and stir in the taco seasoning according to the packet instructions.
- In a saucepan over medium-low heat, melt the butter, add the heavy cream, and whisk until smooth. Stir in 2 cups of shredded cheese until melted and velvety. Season with a dash of Cajun spice.
- Spray a 9×11 or 9×13 baking dish with non-stick cooking spray and cut the tortillas in half.
- Begin layering: tortillas on the bottom, followed by 1/3 of the taco meat, 1/3 of the cheese sauce, and a sprinkle of pico de gallo.
- Repeat the layering two more times, ending with tortillas, meat, and cheese sauce.
- Top with the remaining 1 cup of shredded cheese.
- Bake for 20 minutes, until the cheese is bubbling and the edges are golden.
- Let rest for a few minutes before slicing and serving.
Notes
Letting the lasagna rest before serving helps firm up the layers.
Leftovers taste even better the next day.
You can swap ground beef with shredded rotisserie chicken for a lighter version.
For a vegetarian version, use black beans and sautéed vegetables instead of meat.
Crushing tortilla chips between layers adds a crunchy texture.
Jarred queso can replace the homemade cheese sauce in a pinch.
To store, refrigerate for up to 4 days or freeze individual portions for up to 2 months.
Reheat in the microwave or oven at 350°F for about 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg
