Taco Lasagna Recipe

If you love flavorful casseroles and tacos, get ready to meet your new favorite dish: Taco Lasagna! This recipe combines layers of seasoned ground chicken (or ground beef), veggies, beans, and cheese nestled between layers of soft flour tortillas. It's a fun and flavorful spin on traditional lasagna that's sure to become a family favorite.

One of the best things about this taco lasagna recipe is how easy it is to make. With just a few simple steps and some basic ingredients, you can have a hearty, satisfying meal on the table in under an hour. Plus, it's a great way to feed a crowd or have leftovers for lunch the next day.

I love making this Mexican taco lasagna because it's always a hit with my family. The combination of spiced taco meat, gooey cheese, and tortillas is just irresistible! Plus, I can easily change it up based on what I have on hand - sometimes I'll use ground beef instead of chicken, or add extra veggies leftover from making another meal.

This dish is also great for potlucks because you can assemble it ahead of time and bake it just before serving. I like to set out a bunch of toppings like sour cream, jalapeños, and diced tomatoes so everyone can customize their slice just the way they like it.

If you're looking for a way to switch up your taco night routine, give this taco lasagna recipe a try. It's a fun and delicious twist that's sure to become a new favorite.

Ingredient Notes

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Ground chicken: I used lean ground chicken as the base for the taco meat, but you could easily swap in ground turkey, ground beef, or even chorizo.
• Green and red peppers: The diced peppers add color and crunch to the dish. Feel free to use any color of bell peppers you like or have on hand.
• Olive oil: A small amount of olive oil is used to sauté the meat and veggies. 
• Frozen corn: Using frozen corn is a convenient shortcut, but you could also use fresh or canned corn if you prefer.
• Black beans: A can of black beans adds protein and fiber to the dish. Be sure to drain them well, but don't rinse them - the starchy liquid helps thicken the filling.
• Fire-roasted diced tomatoes: These tomatoes add a smoky flavor to the taco lasagna recipe.
• Taco seasoning: Using pre-made taco seasoning is an easy way to add lots of flavor without measuring out individual spices.
• Salsa: Use mild, medium, or hot salsa depending on your spice preference.
• Flour tortillas: Soft flour tortillas form the "noodle" layers in this lasagna. You could also use corn tortillas for a gluten-free version.
• Refried beans: A can of refried beans adds a creamy layer and helps bind the lasagna together.
• Mexican cheese: Shredded Mexican cheese blend is the perfect melty topping for this dish. You could also use a combination of cheddar and jack cheeses or even pepper jack if your family likes a bit of heat.

How To Make This Taco Lasagna Recipe

Start by preheating your oven to 400°F.

In a large skillet, sauté the ground chicken, diced peppers, and olive oil over medium heat until the meat is browned and the peppers are tender. This usually takes about 7 minutes. Breaking up the meat with a spatula as it cooks will help it brown evenly.

Add the frozen corn, black beans, drained tomatoes, water, and taco seasoning to the skillet. Stir everything together and let it simmer for 3 minutes. The mixture should thicken slightly as it cooks.

Spread a layer of salsa in the bottom of a 9x13 inch baking dish. This will help prevent the bottom tortilla layer from sticking.

Layer two tortillas over the salsa, tearing them as needed to cover the bottom of the dish.

Spread 1/3 of the meat mixture over the tortillas, followed by 1/2 of the refried beans and 1/3 of the shredded cheese. Use the back of a spoon to spread the beans evenly.

Repeat the layering process one more time: tortillas, meat, beans, cheese.

For the final layer, add 2 more tortillas, then spread the remaining 1/3 of the meat mixture and sprinkle on the last 1/3 of the cheese.

Bake the lasagna for 20 minutes, or until the cheese is melted and bubbly.

Let the lasagna cool for 5-10 minutes before slicing and serving. This will help it hold together better and make serving easier.

Garnish with your favorite toppings like fresh cilantro, sour cream, sliced jalapeños, and diced tomatoes. 

Variations

• Use a different protein. Swap the ground chicken for ground turkey, beef, or pork. You could even use shredded rotisserie chicken or cooked and crumbled chorizo sausage.
• Make it vegetarian. Leave out the meat and double up on the beans and veggies. 
• Add more heat. If you like your food spicy, add some diced jalapeños or a pinch of cayenne pepper to the meat mixture. You could also drizzle some hot sauce over the top before baking.
• Make it gluten-free. Swap the flour tortillas for corn tortillas and double-check that your taco seasoning and refried beans are gluten-free.

Make-Ahead, Storing, and Freezing

Make Ahead: You can assemble the taco lasagna recipe up to 1 day in advance and refrigerate it unbaked. Just add an extra 10-15 minutes to the baking time to account for it being cold from the fridge.

Store: To store leftover taco lasagna, let it cool completely to room temperature, then cover tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, uncover and bake in a 350°F oven until heated through, about 20-30 minutes. You can also microwave individual portions on high for 1-2 minutes, or until hot.

Freeze: I don't recommend freezing this taco lasagna, as the tortillas can become soggy and the texture of the refried beans may change when thawed. It's best enjoyed within a few days of baking.

Recipe Tips

• Make sure to drain the diced tomatoes and black beans well to avoid excess moisture in the filling.
• Let the lasagna cool for a few minutes before slicing to allow it to set up and make serving easier.
• If your tortillas are on the smaller side, you may need to use more than the recipe calls for to fully cover each layer.
• For a crispier top, broil the lasagna for the last 1-2 minutes of cooking time until the cheese is golden brown and bubbly.
• Customize the toppings to your liking - some ideas include sliced black olives, diced avocado, or a sprinkle of green onions.

How spicy is this taco lasagna?

The level of spice will depend on the type of salsa and taco seasoning you use. For a milder version, use a mild salsa and less taco seasoning. For more heat, use hot salsa or add cayenne pepper to taste.

Check out my other Mexican-inspired recipes!

• Chicken Tortilla Casserole
• Mexican Bean Salad
• Mexican Totchos
• Easy Taco Casserole
• Slow Cooker Chicken Taco Soup

This taco lasagna recipe is a fun and flavorful meal that's perfect for feeding a crowd. Whether you stick to the recipe as written or customize it with your favorite ingredients, this dish is sure to become a new family favorite, especially after everyone adds their own toppings!