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Taco Lasagna Recipe

If a quesadilla and lasagna had a baby, it would be called taco lasagna.

A deliciously cheesy Mexican-Italian hybrid, taco lasagna is sure to tantalize the tastebuds of everyone who tries it.

Layers of ground meat and ooey-gooey cheese, seasoned with a unique twist of Mexican flavors all baked together in one casserole dish. Yum!

Portion of Cheesy Taco Lasagna with Ground Beef and Green Onions
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Let’s get right to the recipe because I’m very excited to share this one.

What is Taco Lasagna?

Taco lasagna is a delicious, Mexican-inspired dish that nobody ever saw coming! 

Topped with a dollop of cool sour cream and guacamole, this tasty treat is sure to please. 

It’s more than just a genius mashup. It’s an all-in-one perfect meal for dinner.

It’ll also make your next potluck dish an instant hit!

So, without further ado, let’s discuss the ingredients and the recipe.

Taco Lasagna Ingredients - Vegetables, Sour Cream, Seasoning, Ground Beef, Cheese, Tortillas and Salsa


  • Vegetables – Adding green onion and garlic to a taco lasagna ensures you get an earthy, complex flavor. Not only do these two ingredients provide an extra dimension of taste and texture, but they also have a little bit of extra pep that makes all the difference.
  • Sour cream – Sour cream gives this taco lasagna an oh-so-creamy finish and balances out all those bold flavors.
  • Seasoning – The key to making this delicious dish hit all the right notes is to spice it up with the perfect blend of cayenne, chili, and taco seasoning mix. Whether you use mild or hot variations, these fabulous flavors pack a punch and leave you hankering for more.
  • Ground beef – Tacos and lasagna are two beloved dishes that rarely meet, but ground beef turns them into dinner soulmates! Its versatility adds body to the dish and opens up a world of practically limitless flavor. It also adds some fat which enhances the overall flavor and texture.
  • Cheese – The creamy and mild Monterey Jack adds an unmistakable succulence to each spicy bite, while the sharpness of the cheddar enhances each savory scoop.
  • Tortillas – They’re easy to work with and require minimal prep time. Using tortillas as the base of your taco lasagna is definitely an easy way to turn up the flavor.
  • Salsa – With its vibrant color and bold flavor, salsa can add a spicy kick that will have you dancing with joy. Plus, it’s so versatile that you can choose whichever variety of salsa fits your palette.
Taco Lasagna Ingredients - Vegetables, Sour Cream, Seasoning, Ground Beef, Cheese, Tortillas and Salsa

Tips for the Best Taco Lasagna

  • Sneak in some veggies. Try adding grated zucchini, shredded carrots, or diced peppers for a healthier dish. You can mix these veggies into the cheese mixture or layer them between tortillas.
  • Corn tortilla > flour tortillas. They won’t get soggy with so many toppings.
  • Grate your own cheese! Store-bought shredded cheese has anti-clumping chemicals that impact the flavor.
  • The beef should be thick… yet smoothly spreadable. If it’s too watery, tortillas will become soggy and mushy.
  • Toppings galore: top your lasagna with some sliced avocado, fresh diced tomatoes, cilantro, sour cream, crunchy bacon, cheese, crushed tortilla chips, or chopped green onions for an extra flavor boost.
  • For a healthier taco lasagna: Use low-fat cheese, ground turkey instead of beef, and whole wheat tortillas instead of corn. 

How to Store and Freeze

  • Storing – To store taco lasagna in the fridge, I recommend covering it with some aluminum foil or plastic wrap. Don’t refrigerate for more than 3 days.
  • Freezing – Freeze the raw assembled lasagna in a covered aluminum baking dish. If you want to freeze cooked lasagna, put it in an air-tight container and store it for up to 3 months.
  • Reheating – Reheat the stored leftovers either in the microwave or in the oven. 
  • Thawing – Thaw leftovers overnight in the fridge, and wait until they reach room temperature before serving or baking.

Taco Lasagna



Prep time


Cooking time





Spice up taco Tuesday with this incredible taco lasagna recipe! It has all of your favorite Mexican flavors layered into a delicious casserole. It can’t be topped!


  • 1 cup sliced green onion

  • 1/2 teaspoon cayenne pepper

  • 2 pounds lean ground beef

  • 4 cloves garlic, minced

  • 1 1/2 cups shredded Monterey Jack cheese

  • 1 tablespoon chili powder

  • 1 1/2 cups shredded Cheddar cheese

  • 1/2 cup water

  • Cooking spray

  • 18 corn tortillas

  • 2 packets taco seasoning mix

  • 1 jar salsa

  • 1 sour cream


  • Preheat the oven to 375 degrees Fahrenheit.
  • Grab a large deep skillet and cook the beef on medium-high for 10–15 minutes.
  • Once the beef is evenly browned, drain the excess fluids.
  • Add the taco seasoning, chili powder, garlic, and cayenne.
  • Add the water, drop the heat to low, and let it simmer for 10 minutes.
  • Spray the bottom of a 9×13-inch baking dish with cooking spray.
  • Put 6 tortillas in the baking dish and spread a third of the salsa on top.
  • Then, spread half of the meat mixture on top of the salsa layer.
  • Add half of the green onions and half of the sour cream.
  • Add half of both kinds of cheese and repeat the previous steps for the next layer.
  • Add six tortillas on top as the finishing layer, add the remaining salsa, and sprinkle more cheese on top.
  • Bake it for 30-45 minutes, until the cheesy layer gets that golden brown color.
  • Serve it with sour cream or guacamole.
Taco Lasagna

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Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

2 thoughts on “Taco Lasagna Recipe”

    • Hi Janette, yes, you can adapt this recipe for the Crockpot! Here are the steps to follow:

      1. Brown the ground beef in a skillet over medium heat with the minced garlic, chili powder, cayenne pepper, and taco seasoning until fully cooked. Drain any excess fat.

      2. Mix in the sliced green onions and set aside. If the mixture seems too dry, add the 1/2 cup of water to help distribute the taco seasoning evenly.

      3. Spray the inside of the Crockpot with cooking spray to prevent sticking.

      4. Start by spreading a thin layer of salsa on the bottom of the Crockpot.

      Place a layer of corn tortillas over the salsa. You may need to tear some tortillas to cover the whole area.
      Add a layer of the cooked ground beef mixture over the tortillas.
      Sprinkle a layer of both Monterey Jack and Cheddar cheese over the beef.
      Repeat the layers (salsa, tortillas, beef mixture, cheese) until all ingredients are used, finishing with a cheese layer on top.

      5. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the dish is heated through and the cheese is melted and bubbly.

      Let it sit for about 5 minutes after cooking. Serve warm with dollops of sour cream on top.


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