Taco Lasagna: Easy, Customizable, and Budget Friendly

Combine two delicious dishes into one with this mouthwatering Taco Lasagna Recipe. Layers of seasoned ground beef, melted cheese, beans, salsa, and flour tortillas make for a satisfying and easy-to-make meal. Perfect comfort food for busy weeknights, meal prepping, or as a freezer meal!

Photo byThe Cookin' Chicks

This Easy Taco Lasagna is fully customizable and comes together in no time! Add your favorite toppings like shredded lettuce, cilantro, diced tomatoes, avocados, black olives, green chilies, sour cream, or peppers! We love making this ahead of time and cooking in the oven come dinnertime! Plus, leftovers are just as delicious!

Photo byThe Cookin' Chicks

Why You’ll Love this Cheesy Taco Lasagna

• Quick and Easy– with only 10 minutes of prep time needed, this is oven ready in no time! Simply layer the ingredients as you would a classic lasagna and you’re set. The hardest part of assembling this recipe is browning the ground beef and that is quite simple!
• Kid Approved– kids love this meal and it is picky eater approved. Cut big pieces for older kids, or keep the portions smaller for little ones.
• Customizable– feel free to swap out ingredients to fit your desired tastes and use all your favorite toppings. This taco lasagna with tortillas can be made with any cooked meat such as chicken, pork, brisket, and any veggies, etc. desired.
• Budget Friendly– whether you find ingredients on sale, or you change up ingredients to use what you have on hand, this meal is one that fits any budget.

Photo byThe Cookin' Chicks

Taco Lasagna Ingredient Notes

Below is a brief overview of each ingredient needed.

• Beef– I typically use 80/20 lean ground beef, however, you can use any percentage as you will drain the grease. Ground turkey works too.
• Onion– you will want to use one white or yellow onion and chop it into small pieces.
• Taco Seasoning– 1 taco seasoning packet, any brand works, or try my homemade taco seasoning to control the flavor more.
• Water– you will combine this with the ground beef and seasoning as though you are making tacos.
• Black Beans– be sure to drain and rinse your beans. You can also use kidney beans, pinto beans, or refried beans.
• Flour Tortillas– you can use whatever flour tortillas you have on-hand. Taco sizes or burrito sized works, you may just need to tear them to fit in the pan in order to create an even layer.
• Pico de Gallo– I love this addition and typically buy this from my grocery store. Feel free to omit, or use freshly diced tomatoes and bell peppers.
• Salsa– use your favorite. If you like mild, use it. Prefer things spicy, find one with some heat.
• Shredded Cheese– we use a shredded Mexican cheese blend, however, you can also use Cheddar Cheese or Pepper Jack cheese.

Photo byThe Cookin' Chicks

How to make this Taco Lasagna Recipe

1. Preheat oven to 350 degrees F.
2. In a large skillet over medium heat, cook the ground beef and onion until beef is no longer pink. Drain fat and stir in the taco seasoning and water.
3. Continue cooking over medium heat until the liquid has been absorbed.
4. Stir the black beans into the taco meat. Remove mixture from heat and set aside.
5. Prepare a 9×13 inch baking dish by spraying it with cooking spray.
6. Cut 9 tortillas in half so you have 18 halves and 4 whole tortillas. Place 6 of the halved tortillas around the bottom of the pan and 1 full tortilla in the middle so the entire bottom of the pan is covered. *You’ll be using tortillas instead of classic lasagna using lasagna noodles.
7. Place half the beef mixture on top of the tortilla layer. Sprinkle half the Pico de Gallo, salsa, and 1 cup shredded cheese on top.
8. Repeat the process to create another layer.
9. Add final layer of tortillas, followed by remaining shredded cheese.
10. Place pan into preheated oven and cook for about 20 minutes, or until just golden brown.
11. Remove and serve with desired toppings.

Photo byThe Cookin' Chicks

Storing Mexican Lasagna

• Store leftovers in fridge for up to 4 days.
• To freeze, store in a freezer safe container for up to 3 months. You can also freeze this BEFORE baking and use it as a freezer meal. Simply allow to thaw in the refrigerator overnight and cook when ready to enjoy.
• To reheat, you can place serving slices in the microwave heating in 30 second increments until heated through.

Exact Ingredients

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• 1 lb ground beef *or turkey
• 1/2 cup onion *chopped
• 3 tablespoon taco seasoning
• 1/4 cup water
• 15 oz black beans *rinsed/drained
• 12 flour tortillas
• 1 cup Pico de Gallo
• 1 cup salsa *can use salsa verde/enchilada sauce if desired
• 3 cups Mexican cheese *shredded