Cheesy Taco Lasagna

Cheesy Taco Lasagna is what happens when cozy, baked lasagna meets all your favorite taco night flavors. Layers of tortillas, savory taco-seasoned beef, creamy cheese sauce, and fresh pico de gallo all bake together into one bubbly, cheesy casserole. It’s perfect for nights when you’re craving comfort food but still want that classic taco taste. This dish slices easily, serves a crowd, and looks fun and a little unexpected on the table. Add your favorite taco toppings and you’ve got a party-worthy dinner with way less mess than build-your-own tacos.

Ingredients

• 1 package taco-size flour tortillas (about 12 tortillas needed for this recipe)
• 1 1/2 lbs. ground beef
• 1 packet taco seasoning
• 2 cups pico de gallo
• 2 cups heavy cream
• 3 cups shredded Mexican cheese, divided
• 4 tablespoons butter
• Sour cream & chopped green onions, for toppings (optional)

Directions

1. Preheat the oven to 400ºF and grease a 9×11 baking dish.
2. In a large skillet, brown the ground beef over medium heat, breaking it up as it cooks; drain the grease.
3. Add the taco seasoning to the meat, preparing it according to the directions on the seasoning packet.
4. In a separate pot over medium-low heat, melt the butter.
5. Slowly add the heavy cream, stirring gently with a whisk, then stir in 2 cups of the shredded Mexican cheese until melted and smooth.
6. Cut the tortillas in half and line the bottom of the prepared baking dish with a layer of tortilla halves.
7. To assemble, spread 1/3 of the taco meat over the tortillas, then pour 1/3 of the cheese mixture over the meat and sprinkle with some pico de gallo.
8. Repeat the layers (tortillas, meat, cheese sauce, pico de gallo) two more times.
9. Sprinkle the remaining 1 cup of shredded cheese over the top.
10. Bake for about 20 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden. Let rest a few minutes, then slice and serve with sour cream and green onions if desired.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 650 kcal | Servings: 8

Tips

For the best texture, don’t overload each layer with pico de gallo—too much liquid can make the tortillas soggy; drain any extra juice from the pico if it looks very watery so the lasagna holds its shape when sliced.

Let the taco lasagna rest for 5–10 minutes after baking before cutting into it so the layers can set; store leftovers covered in the refrigerator for up to 3 days and reheat in the oven or microwave until warmed through.

FAQ

Can I use corn tortillas instead of flour?
Yes, corn tortillas work too and will give a more traditional taco flavor, though the texture will be a bit different and slightly firmer.

Can I make this ahead of time?
You can assemble the lasagna, cover it, and refrigerate for several hours or overnight; when ready to bake, add a few extra minutes if it’s going into the oven cold.

What can I use instead of pico de gallo?
You can use chunky salsa or chopped tomatoes and onions; just try to drain off excess liquid so the casserole doesn’t get watery.

Can I add beans or corn?
Absolutely—black beans, pinto beans, or corn can be mixed into the taco meat layer for extra heartiness and flavor.

Does this freeze well?
Yes, you can freeze the baked and cooled lasagna in a covered dish; thaw in the refrigerator overnight and reheat in the oven until hot and bubbly.