Taco Lasagna
Cheesy and hearty Taco Lasagna layered with seasoned ground beef, salsa, refried beans, and melted cheese. A fun and flavorful twist on classic comfort food.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dinner / Main Course
- Method: Baking
- Cuisine: Mexican-American
Ingredients
2 pounds lean ground beef
16 ounces refried beans
4 ounces chopped green chilies
1 envelope taco seasoning (about 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)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray.
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess grease.
Stir in refried beans, green chilies, taco seasoning, and 2 tablespoons of the salsa. Reserve the remaining salsa.
Layer the lasagna: place a layer of uncooked noodles on the bottom, followed by ⅓ of the beef mixture and 1 cup of shredded cheese. Repeat layers two more times (noodles, beef, cheese).
In a bowl, mix the remaining salsa with 2 cups of water. Pour evenly over the assembled lasagna.
Cover with aluminum foil and bake for 1 hour.
Remove from oven, spread sour cream on top, sprinkle with olives and remaining 1 cup cheese. Return to oven uncovered for 5–10 minutes, until cheese is melted.
Let rest for 10 minutes before serving. Garnish with diced tomatoes and green onions if desired.
Notes
Letting the lasagna rest helps it set and makes slicing easier.
You can substitute ground turkey or chicken for a lighter option.
Add jalapeños for extra heat if desired.
Store leftovers in the fridge for up to 4 days or freeze for longer storage.
Find it online: https://elladishes.com/taco-lasagna/
