For a tasty new twist on lasagna, try this cheesy Mexican lasagna recipe and watch it disappear!
Everything you love about tacos comes together in one dish, making for a quick dinner and even quicker clean-up! This recipe will be a family favorite in no time! This tasty recipe is layered with lasagna noodles and lots of mozzarella cheese, but instead of Italian seasoning, it uses Mexican taco spices in a meat, bean, and salsa sauce. Make it as spicy or mild as you like. It’s a great dish for making ahead or freezing!
What is Mexican Lasagna?
- Taco lasagna is a huge hit at parties and potlucks because it’s so flavorful! Not only is it unique and fun, but it’s easy to make and affordable if you’re feeding a crowd. Just serve with a couple bowls of salsa, sour cream, and guacamole.
- Everyone needs a few easy casseroles in their recipe box and this beefy, cheesy, south-of-the-border main dish will get rave reviews!
- Prep up to a day ahead and cook in the oven when ready or wrap tightly with plastic wrap and freeze for up to a month.
- If you’ve got picky eaters at home, Mexican casserole is a great way to sneak in some healthy veggies like shredded zucchini, diced carrots, peas, and even spinach or kale. Or toss in leftover veggies, cheese, or beans from the fridge.
Ingredients and Variations
MEAT: Ground beef is the standard for tacos, but any meat will do; even shredded chicken or turkey. Omit the meat altogether and add a large can of drained and rinsed black beans for an entirely vegetarian lasagna, if desired.
SAUCE: Tomato sauce with beans and two kinds of salsa give Mexican lasagna its distinctly Tex-Mex style flavors. Fire-roasted or Rotel brand tomatoes already come with chiles and Mexican seasonings if you want to kick it up a notch but choose the level of spiciness that suits your application.
NOODLES: Using uncooked lasagna noodles is a real time saver in this recipe, and it’s okay if they are broken, as long as they cover most of the filling underneath. Go all fancy and use spinach flour tortillas (a la Rachel Ray) and cut the tortillas in halves or quarters to cover the meat and beans. Corn tortillas can be used but should be softened in the microwave first.
VEGETABLES: Mushrooms and green chiles are excellent lasagna fillers. Corn, diced bell peppers, and even frozen shredded potatoes will bulk up taco lasagna.
How to Make Taco Lasagna
Just follow these easy steps:
- Brown ground beef in a skillet and break apart. Use a meat chopper to make this process quick and easy!
- Add beans, chilies, taco seasoning and salsa (as per recipe below) to the beef.
- Layer meat mixture with noodles and shredded mozzarella in repeated layers, ending with cheese. PRO TIP: Spread a little meat sauce on the bottom of the casserole dish before layering noodles so they don’t stick to the bottom.
- Cover and bake until heated through. Top with sour cream and remaining cheese and bake uncovered about 5 more minutes.
Garnish with black olives, sliced green onions, and chopped tomatoes, and serve.
What to Serve with Mexican Lasagna?
Why not make it a real fiesta and start with some strawberry margaritas?
A light, crispy salad topped with a tangy Italian dressing would make a delicious side dish. Add some zesty jalapeno cornbread muffins with honey butter, and some sweet baked churros in keeping with the Taco Night theme. Or finish the meal with a simple and delish rhubarb galette, which will please any crowd!
Leftovers?
- Keep leftover Mexican lasagna in a covered container in the refrigerator up to 3 days and reheat portions in the microwave.
- Freeze portions in freezer-safe containers for up to 1 month.
More Lasagna Recipes!
Mexican Lasagna
Ingredients
- 2 pounds ground beef
- 14 ounces beans in tomato sauce 1 can
- 4 ounces chopped green chilies 1 can
- 2 tablespoons taco seasoning 1 envelope
- 2 tablespoons hot salsa
- 1 can sliced mushrooms drained
- 12 ounces lasagna noodles uncooked, 12-13 noodles
- 4 cups shredded mozzarella cheese divided
- 2 cups water
- 16 ounces mild salsa 1 jar
- 2 cups sour cream
Garnish
- 2 ¼ ounces black olives 1 can, sliced, optional
- 2 green onion chopped, optional
- 1 tomato chopped, optional
Instructions
- Preheat oven to 350°F. Grease 9×13 inch baking dish.
- In a large skillet, fry beef over medium heat until fully cooked and no longer pink. Drain (rinse if desired). Add beans, chilies, taco seasoning, and hot salsa and stir well.
- Layer 4 noodles, ⅓ of the meat mixture, ⅓ of mushrooms, and 1 cup of cheese. Repeat layers, adding two more layers, ending with cheese. I had 5 noodles on my top layer of noodles.
- Mix water with mild salsa and carefully pour over top of the cheese. Cover baking pan and bake 1 hour or until heated through.
- Top with sour cream and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.
- Garnish with sliced olives, green onions, and chopped tomatoes.
Notes
- Nutrition calculated without optional toppings.
- Refrigerate leftovers in a covered container for up to 3 days and reheat portions in the microwave.
- Freeze portions in freezer-safe containers for up to 1 month.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from Taste of Home Mexican lasagna.
I am definitely making this again! My daughter LOVES taco anything so this is one meal I know she will happily eat!
I agree, this is a major hit with kids (and their parents!). Enjoy Holly!!