Description
Taco lasagna is a bold and comforting dish layered with seasoned meat, refried beans, salsa, and melty cheese. It’s perfect for weeknight dinners, potlucks, or meal prep thanks to its hearty texture and vibrant flavors. Easily customizable with gluten-free or plant-based options.
Ingredients
Scale
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 9–12 lasagna noodles (regular or gluten-free)
- 1–2 cups shredded cheese (cheddar or Mexican blend)
- 1 can refried beans
- 1 cup salsa or enchilada sauce
- Optional: diced tomatoes, green onions, black olives, fresh cilantro
- Optional add-ins: black beans, corn, jalapeños, avocado slices
- Optional substitutions: gluten-free noodles, dairy-free cheese, plant-based meat
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, cook ground beef or turkey until browned. Add taco seasoning and mix well.
- Cook lasagna noodles according to package directions until al dente. Drain and set aside.
- In a baking dish, spread a thin layer of salsa or enchilada sauce on the bottom.
- Layer noodles, seasoned meat, refried beans, shredded cheese, and sauce.
- Repeat layers until the dish is full, ending with a generous cheese topping.
- Bake for 25–30 minutes, or until bubbly and golden.
Garnish with green onions, cilantro, or sour cream before serving.
Notes
- Can be made ahead of time and refrigerated before baking.
- Store leftovers in an airtight container for up to 3–4 days or freeze for up to 3 months.
- To reheat: oven at 350°F (175°C) for 10–15 minutes or microwave for 1–2 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: ~420
- Sugar: ~5g
- Sodium: ~750mg
- Fat: ~20g
- Saturated Fat: ~8g
- Unsaturated Fat: ~10g
- Trans Fat: 0g
- Carbohydrates: ~35g
- Fiber: ~4g
- Protein: ~25g
- Cholesterol: ~55mg