Save A fun, budget&friendly fusion dish combining the bold flavors of tacos with the comforting layers of lasagna. Perfect for family dinners or gatherings.
I first made taco lasagna when looking for something crowd&pleasing on a weeknight. The layers come together quickly and everyone always asks for seconds!
Ingredients
- Ground beef or ground turkey: 500 g (1 lb)
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Bell pepper: 1, diced
- Diced tomatoes: 1 can (400 g/14 oz), drained
- Black beans: 1 can (400 g/14 oz), drained and rinsed
- Corn kernels: 1 cup (fresh, frozen, or canned and drained)
- Taco seasoning: 2 tbsp
- Salt: 1/2 tsp
- Black pepper: 1/2 tsp
- Oven&ready lasagna noodles: 9
- Shredded cheddar cheese: 2 cups (200 g)
- Shredded mozzarella cheese: 1 cup (100 g)
- Sour cream: 1 cup (240 g)
- Sliced jalapeños: optional garnish
- Chopped fresh cilantro: optional garnish
- Sliced green onions: optional garnish
Instructions
- Prep Baking Dish:
- Preheat the oven to 180°C (350°F). Grease a 22 x 33 cm (9 x 13 inch) baking dish.
- Brown Meat:
- In a large skillet over medium heat, cook the ground meat until browned. Drain excess fat if necessary.
- Sauté Vegetables:
- Add onion, garlic, and bell pepper to the pan. Sauté for 3&4 minutes until softened.
- Add Fillings:
- Stir in diced tomatoes, black beans, corn, taco seasoning, salt, and pepper. Cook for 3&4 minutes until heated through. Remove from heat.
- Layer Lasagna:
- Spread a thin layer of the meat mixture on the bottom of the baking dish. Top with 3 lasagna noodles, followed by a third of the remaining meat mixture, a third of the cheddar and mozzarella cheeses, and a few dollops of sour cream.
- Repeat Layers:
- Repeat layers two more times, finishing with cheese on top.
- Bake:
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Rest & Garnish:
- Let rest for 10 minutes before slicing. Garnish with jalapeños, cilantro, and green onions if desired.
Save This taco lasagna quickly became a family favorite. My kids especially love loading their slices with extra jalapeños and cilantro.
Required Tools
Large skillet, baking dish (22 x 33 cm / 9 x 13 inch), mixing spoon, knife and cutting board, foil.
Allergen Information
Contains gluten (unless using gluten&free noodles), dairy, and may contain soy (depending on seasoning and cheese). Contains cows milk. Double&check all labels for allergens.
Nutritional Information (per serving)
Calories: 480. Total Fat: 22 g. Carbohydrates: 41 g. Protein: 28 g
Save This fusion dish is always a hit at dinner and leftovers taste just as great the next day.
Recipe FAQ
- → Can I substitute ground beef with other meats?
Yes, ground turkey or chicken work well and offer lighter alternatives without compromising flavor.
- → How can I make this dish gluten-free?
Simply use gluten-free lasagna noodles to avoid gluten while keeping the layered textures intact.
- → What is the best way to layer the ingredients?
Start with a thin spread of the meat mixture, then alternate noodles, meat, cheeses, and sour cream evenly for balanced layers.
- → Can I prepare this dish ahead of time?
Yes, assemble it in advance and refrigerate. Bake just before serving for optimal freshness and melted cheese.
- → What garnishes enhance the final dish?
Sliced jalapeños, fresh cilantro, and green onions add fresh heat and brightness to contrast rich layers.
- → Is it possible to make a vegetarian version?
Replacing meat with lentils or plant-based mince provides a hearty vegetarian option while preserving texture.