This Mexican lasagna recipe is a hearty, zesty, cheesy twist on an Italian style classic with a south-of-the-border twist.
Layers of lasagna noodles, taco-seasoned ground beef, beans, and loads of melty cheese are baked under a salsa sauce with optional toppings.
Quick and Easy Mexican Lasagna
- Adapt this recipe to you preference or what is on hand by switching up the meats, cheeses, and adding alternate toppings. Or for a vegetarian option, omit the meat and double up on the beans and mushrooms, along with other veggies like sliced zucchini or chop up leftover grilled vegetables.
- Versatile taco lasagna can be assembled the day before and baked when ready. Or freeze, thaw, and bake for a super easy meal for busy weekdays.
- Mexican taco lasagna is loaded with zesty flavor that can be made as mild or spicy as you like. Serve with a pitcher of sweet strawberry margaritas and some fluffy jalapeno cornbread muffins, perfect for family dinners or feeding a crowd.
Ingredients and Variations
- Meat: Budget-friendly ground beef is the standard for tacos, but taco lasagna is just as delish with ground (or shredded) chicken or turkey. Stir in some ground chorizo in Step 3 for an especially spicy, smoky flavored lasagna.
- Sauce: Hot and mild salsa combined with saucy tomatoes with beans are the trifecta for a flavorful Tex-Mex dish. Add more or less green chilis and extra taco seasoning to suit the crowd.
- Noodles: Don’t worry if some of the uncooked noodles are broken right out of the box. Just piece them together as the layers are built, no one will know. For an even more fun presentation, use thicker flour tortillas, spinach tortillas, or sun-dried tomato flavored tortillas.
- Vegetables: Besides sliced mushrooms, this recipe is perfect for using up leftover veggies. For picky eaters, sneak in some shredded zucchini, shredded carrots, corn, diced bell peppers, spinach, or kale for a nutrient boost, and no one will know!
- Cheese: Mozzarella, Monterey Jack, and a Mexican blend are all excellent cheeses in Mexican lasagna, but any single or combination of cheeses works.
- Toppings: Sliced black olives, jalapenos, diced tomatoes, or anything that goes in a taco goes on a Mexican lasagna.
How to Make Taco Lasagna
- Brown and drain beef, stir in beans, chilies, taco seasoning, and salsa. (Full recipe below.)
- Assemble this Mexican lasagna recipe the same way as classic lasagna: noodles, meat sauce, beans (or veggies), and cheese. Cover and bake.
- Top with sour cream and remaining cheese and bake for 5 minutes or until golden and melted.
Love Your Leftovers
Store leftover Mexican lasagna in the refrigerator in a covered container for up to 3 days or transfer portions to freezer-safe containers and freeze for up to 1 month. Reheat portions in the microwave.
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Mexican Lasagna Recipe
All the best flavors mingle in this comforting lasagna featuring taco seasoned ground beef and beans with salsa, noodles and loads of melted cheese.
Equipment
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.
- In a small bowl, mix water with mild salsa. 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 information does not include 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
Calories: 436 | Carbohydrates: 36g | Protein: 32g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 917mg | Potassium: 687mg | Fiber: 4g | Sugar: 4g | Vitamin A: 738IU | Vitamin C: 5mg | Calcium: 292mg | Iron: 3mg
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! Candace’s sister
I agree, this is a major hit with kids (and their parents!). Enjoy Holly!!