Introduction
Easy Mexican Taco Lasagna is a fun, flavorful twist on two comfort food classics — tacos and lasagna — combined into one hearty dish. Layers of soft tortillas, seasoned meat, beans, corn, salsa, and melty cheese create a mouthwatering fusion that’s both satisfying and easy to make. Perfect for busy weeknights or casual gatherings, this recipe delivers all the zesty, cheesy goodness of tacos in a comforting, oven-baked casserole that’s sure to please the whole family.
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Servings: 6–8
Prep Time: 15 minutes
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Cook Time: 30 minutes
Ingredients
- 1 lb (450g) ground beef (or ground turkey/chicken)
- 1 packet taco seasoning mix (about 1 oz)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 jar (16 oz) salsa or enchilada sauce
- 8–10 small flour or corn tortillas
- 2 cups shredded Mexican cheese blend
- 1 cup sour cream (optional, for serving)
- Fresh cilantro, chopped (for garnish)
- Sliced jalapeños (optional)
Instructions
- Preheat Oven to 375°F (190°C).
- Cook Meat: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Season: Stir in taco seasoning and ½ cup water. Let simmer for 2–3 minutes until slightly thickened.
- Add Fillings: Mix in black beans, corn, and half the salsa/enchilada sauce. Stir well.
- Assemble Lasagna:
- Spread a thin layer of salsa in a 9×13-inch baking dish.
- Place 2–3 tortillas to cover the bottom.
- Spread half the meat mixture, then sprinkle with cheese.
- Repeat layers (tortillas → meat → cheese) until all ingredients are used, ending with cheese on top.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly.
- Serve: Garnish with cilantro and jalapeños. Serve hot with sour cream on the side.
💡 Tip: You can prep this a day ahead, refrigerate, and bake when ready.
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