Mexican Taco Lasagna
A bold, cheesy, family-friendly twist on classic lasagna with all your favorite taco flavors!
Ingredients
- 1 pound lean ground beef
- 1 (1 oz) packet taco seasoning mix
(Old El Paso or Taco Bell recommended) - 1 (14 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can diced green chilies (optional, for heat)
- 1 cup corn kernels (canned, drained or frozen)
- 1 can black beans, rinsed and drained
- 2 cups shredded Mexican blend cheese (or cheddar + mozzarella)
- 1 cup sour cream
- 9–12 lasagna noodles, cooked or corn tortillas
- 2 tbsp olive oil
- Salt & black pepper, to taste
- Optional toppings: sliced olives, jalapeños, green onions, cilantro
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
Add ground beef and cook until browned. Drain excess fat. - Stir in taco seasoning, diced tomatoes, tomato sauce, green chilies, corn, and black beans.
Simmer for 5–7 minutes until slightly thickened. - In a bowl, mix sour cream with 1 cup of shredded cheese.
- Assemble the lasagna in a greased baking dish:
- Spread a thin layer of meat sauce
- Add noodles or tortillas
- Spread sour cream mixture
- Repeat layers, ending with meat sauce on top
- Sprinkle remaining cheese evenly over the top.
- Cover with foil and bake for 25 minutes.
Remove foil and bake 10–15 more minutes until bubbly and golden. - Let rest for 10 minutes before slicing.
Serving Tips
Serve with:
- Fresh avocado or guacamole
- Salsa or pico de gallo
- A squeeze of lime
- Tortilla chips on the side
Just tell me 💛