Cheesy Taco Lasagna Recipe
This Cheesy Taco Lasagna mash-up recipe is two delicious all-time favorite comfort food recipes in one meal. Loaded with perfectly seasoned ground beef, two types of cheese, lasagna noodles, refried beans, sour cream and more, this taco lasagna is a scrumptious mash-up meal everyone will enjoy.
We love lasagna and definitely love tacos so today we had both. Tacos are comfort food to us and lasagna is definitely comfort food to many, so why not enjoy the two together in one delicious casserole.
And if you love lasagna, try my Classic Lasagna which is the most popular recipe on the blog. Talk about delicious, it’s incredible! And, if you love brisket, what about these BBQ Brisket Tacos, which are two more all-time favorites, brisket and tacos, in one meal.
This is not your typical lasagna recipe but with the focus on tacos, this is a delicious and filling lasagna recipe. The noodles replace the tortillas in this recipe and all that’s missing is the lettuce but that can be added on top.
How To Make Cheesy Taco Lasagna
- Cook pasta according to package directions for “al dente”, rinse and set aside.
- In a large cast iron skillet or large frying pan, add ground beef, onions, garlic, jalapenos, red pepper flakes, salt and pepper.
- Cook until ground beef is no longer pink, onions are translucent and jalapenos are tender. Drain and return to skillet.
- Sprinkle taco seasoning over meat and pour water into skillet, stir and cook for about 5 minutes.
- Add Rotel and diced green chilies, stir and continue cooking for 2-3 more minutes then remove from heat.
- Heat refried beans in a pan or microwave (makes spreading the beans on the pasta easier).
Assembling The Lasagna
- Spray a large baking dish with a non stick spray.
- Add about 1/4 can of enchilada sauce to bottom of baking dish.
- Place 5 lasagna noodles on top of the sauce, then add a layer of refried beans, 1/3 of the sour cream, sharp cheddar, taco meat mixture, 1/4 of the enchilada sauce and Monterey Jack cheese.
- Repeat two more times with lasagna noodles, refried beans, sour cream, cheddar, taco meat, 1/4 enchilada sauce, jack cheese.
- Spray foil with a non stick spray (this helps so the cheese does not stick) and cover.
- Place on a baking sheet to collect any spillage, and place in the oven.
- Bake for 50 – 60 minutes or until cheese is melted and bubbly.
- Carefully remove from oven.
- Garnish with additional sour cream, cilantro, tomatoes and green onions.
Try This Taco Lasagna Recipe Today
Here are a few delicious taco recipes that can be found on the blog:
- Rib Eye Street Tacos
- Salsa Verde Pork Tacos
- BBQ Pulled Pork Tacos
- Cheesy Sausage Egg Breakfast Tacos
- Black Eyed Tacos
Cheesy Taco Lasagna
Ingredients
- 3 lbs ground beef
- 2 jalapenos, seeds removed, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tsp red pepper flakes
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup taco seasoning
- 1 1/2 cups water
- 30 oz can refried beans
- 10 oz can Rotel®
- 4 oz can diced green chilies
- 10 oz can red enchilada sauce
- 16 oz container sour cream
- 3 cups Monterey Jack cheese, shredded
- 3 cups sharp cheddar cheese, shredded
- 16 oz box lasagna pasta, cooked al dente
Instructions
- Preheat oven to 350°.
- Cook pasta according to package directions for "al dente", rinse and set aside.
- In a large cast iron skillet or large frying pan, add ground beef, onions, garlic, jalapenos, red pepper flakes, salt and pepper.
- Cook until ground beef is no longer pink, onions are translucent and jalapenos are tender. Drain and return to skillet.
- Sprinkle taco seasoning over meat and pour water into skillet, stir and cook for about 5 minutes.
- Add Rotel and diced green chilies, stir and continue cooking for 2-3 more minutes then remove from heat.
- Heat refried beans in a pan or microwave (makes spreading the beans on the pasta easier).
Assembling The Taco Lasagna
- Spray a large baking dish with a non stick spray.
- Add about 1/4 can of enchilada sauce to bottom of baking dish.
- Place 5 lasagna noodles on top of the sauce, then add a layer of refried beans, 1/3 of the sour cream, sharp cheddar, taco meat mixture, 1/4 of enchilada sauce and Monterey Jack cheese.
- Repeat two more times with lasagna noodles, refried beans, sour cream, cheddar, taco meat, 1/4 enchilada sauce, jack cheese.
- Spray foil with a non stick spray (this helps so the cheese does not stick) and cover.
- Place on a baking sheet to collect any spillage, and place in the oven.
- Bake for 50 - 60 minutes or until cheese is melted and bubbly.
- Carefully remove from oven.
- Garnish with additional sour cream, cilantro, tomatoes and green onions.
Here are a few pics that are on the larger side to pin to your Pinterest boards.
Enjoy, Terri
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I make something close to this using flour tortillas in place of lasagna noodles, and no cheddar. My Mexican friends would laugh if I used any cheddar.
I make my enchilada sauce with dried ancho chilis. I learned how to make Mexican food from native Mexicans.
That is awesome Bunny. You learned from the best!