Mexican Taco Lasagna

This Mexican Taco Lasagna layers all the bold, zesty flavors of classic tacos into a hearty, crowd-pleasing casserole. It’s perfect for weeknight dinners, potlucks, or feeding a hungry family, and the make-ahead option makes it even more convenient. Soft tortillas stand in for noodles, while seasoned beef, tomatoes, salsa, and melted cheese create a comforting, taco-inspired twist on traditional lasagna.

Ingredients (Servings 10)

• 1 pound lean ground beef
• 1 (1 oz) package taco seasoning mix
• 1 (14 oz) can peeled and diced tomatoes with juice
• 10 soft corn tortillas (6-inch)
• 1 cup salsa
• 1/2 cup shredded Colby cheese (or Mexican/taco-style cheese)

Directions

1. Preheat oven to 350°F.
2. Brown ground beef in a deep skillet over medium-high heat, breaking it into small pieces; drain excess grease.
3. Stir in taco seasoning and diced tomatoes.
4. Line a 9×13-inch baking dish with half of the tortillas.
5. Spread the beef mixture evenly over the tortillas.
6. Top with the remaining tortillas.
7. Spread salsa over the top layer and sprinkle with cheese.
8. Bake 20–30 minutes, until cheese is melted and bubbly.
9. Rest a few minutes before slicing and serving.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: ~290 kcal per serving | Servings: 10

Tips

• Warm tortillas briefly to keep them from tearing while layering.
• Let the lasagna sit for 5 minutes before cutting so layers hold together.

FAQ

Can I add beans or corn?
Yes—black beans, refried beans, or corn make great additions.

Can I use flour tortillas?
You can, but corn tortillas hold up better and offer more classic taco flavor.

Can I make this ahead?
Assemble up to 24 hours in advance; cover and refrigerate before baking.

Can I add cheese inside the layers?
Absolutely—extra cheese between layers makes it even richer.

How should leftovers be stored?
Refrigerate up to 3 days or freeze for up to 2 months.