Taco Lasagna

Why You’ll Love This Recipe

I love this recipe because it brings together two comfort foods in one dish. I enjoy how the taco seasoning blends with the creamy beans and melted cheese, while the lasagna noodles hold everything together. I also like that it feeds a crowd easily and works well for leftovers, making it a practical option for busy days or family meals.

Ingredients

2 pounds lean ground beef
16 ounces refried beans
4 ounces chopped green chilies
1 envelope taco seasoning (2 Tablespoons)
16 ounces mild salsa (divided)
12 ounces uncooked lasagna noodles
4 cups shredded Mexican-style cheese (divided)
2 cups water
2 cups sour cream
2 ounces sliced black olives (optional)
diced tomatoes (optional)
chopped green onions (optional)

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

Directions

1. I preheat the oven to 350℉ and lightly spray a 9 x 13 baking dish with non-stick cooking spray.
2. I cook the ground beef in a large skillet over medium heat until it is fully browned, breaking it apart as it cooks. I drain any excess grease.
3. I stir in the refried beans, green chilies, taco seasoning, and 2 tablespoons of salsa. I set the mixture aside while preparing the layers.
4. I place a layer of uncooked lasagna noodles at the bottom of the baking dish, breaking them as needed. I add ⅓ of the beef mixture and 1 cup of shredded cheese. I repeat the layers two more times, finishing with noodles, beef mixture, and cheese.
5. I mix the water with the remaining salsa and pour it evenly over the assembled lasagna.
6. I cover the dish with foil and bake it for 1 hour.
7. I remove it from the oven, then add sour cream, olives, and the remaining cheese on top. I bake it uncovered for another 5–10 minutes until the cheese melts. I let it rest for 10 minutes before serving and top with tomatoes and green onions if desired.

Servings and timing

I usually get about 12 servings from this recipe. It takes me around 25–30 minutes to prepare and about 1 hour and 10–15 minutes to bake and finish, making the total time approximately 1 hour and 25 minutes.

Variations

I sometimes swap ground beef for ground turkey or chicken when I want a lighter version. I also like adding black beans or corn to the filling for extra texture. If I want more heat, I use hot salsa or add jalapeños between the layers. I occasionally switch the cheese blend depending on what I have available.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I warm individual portions in the microwave until hot, or I reheat a larger portion in the oven covered with foil to keep it from drying out.

FAQs

Can I use no-boil lasagna noodles?

I can use no-boil noodles, but I still make sure there is enough liquid in the dish so they cook properly.

Can I make this recipe ahead of time?

I often assemble it ahead of time and refrigerate it before baking, which makes dinner easier later.

Can I freeze taco lasagna?

I can freeze it before or after baking. I usually thaw it in the fridge overnight before reheating.

What can I use instead of refried beans?

I sometimes replace them with black beans or pinto beans, mashed slightly for texture.

How do I keep it from getting watery?

I make sure not to add extra liquid beyond the recipe and let it rest after baking so it sets properly.

Conclusion

I like making taco lasagna because it is filling, flavorful, and perfect for feeding a group. I enjoy how it combines familiar taco ingredients into a layered baked dish that is both comforting and easy to serve.

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