A hearty Tex-Mex casserole layered with seasoned ground beef, soft tortillas, black beans, corn, salsa, creamy cheese, and plenty of melted cheddar. It has all the comforting layers of lasagna with bold taco flavors.
Recipe Information
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Resting Time: 10 minutes
Total Time: About 1 hour 10 minutes
Servings: 8
Course: Main Dish / Casserole
Cuisine: Tex-Mex
Difficulty: Easy
Ingredients
For the Beef Filling
1½ lb (680 g) lean ground beef
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 tablespoons taco seasoning
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste
1 cup chunky salsa
1/2 cup water
For the Layers
10–12 small flour tortillas, about 6 inches each
1 can (15 oz / 425 g) black beans, drained and rinsed
1 cup corn kernels, drained if canned
1 cup diced tomatoes, drained
3 cups shredded Mexican-blend cheese
1 cup shredded cheddar cheese
1/2 cup sour cream
4 oz (115 g) cream cheese, softened
1/4 cup chopped fresh cilantro
Optional Toppings
Shredded lettuce
Diced tomatoes
Sliced black olives
Jalapeño slices
Green onions
Fresh cilantro
Sour cream
Guacamole
Salsa
Lime wedges
Instructions
1. Prepare the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish with cooking spray or a small amount of oil.
2. Brown the Beef
Heat a large skillet over medium-high heat.
Add the ground beef and cook for approximately 6–8 minutes, breaking it apart with a wooden spoon.
Cook until no longer pink.
Drain excess grease if necessary.
3. Add the Onion and Garlic
Add the diced onion to the beef.
Cook for 3–4 minutes, until softened.
Add the minced garlic and cook for another 30–60 seconds.
4. Season the Beef
Add:
Taco seasoning
Chili powder
Cumin
Smoked paprika
Black pepper
Salt
Stir thoroughly so the seasonings coat the beef.
Cook for another minute.
5. Add Salsa
Pour in the salsa and 1/2 cup water.
Stir well.
Reduce the heat to medium-low and simmer for 5–7 minutes.
The beef mixture should be moist and flavorful but not watery.
Remove from the heat.
6. Prepare the Creamy Cheese Mixture
In a bowl, combine:
Softened cream cheese
Sour cream
1 cup shredded Mexican cheese
Half of the chopped cilantro
Mix until reasonably smooth.
A few small cream-cheese lumps are fine.
7. Prepare the Other Filling Ingredients
Have the following ready:
Seasoned beef
Black beans
Corn
Diced tomatoes
Creamy cheese mixture
Remaining shredded cheese
Tortillas
This makes layering much easier.
8. Assemble the First Layer
Spread a thin layer of the beef mixture across the bottom of the baking dish.
Place 2–3 tortillas over the beef.
Overlap them slightly if necessary.
Don’t worry if they don’t completely cover every corner.
9. Add the First Filling Layer
Spread some of the creamy cheese mixture over the tortillas.
Add:
Seasoned beef
Black beans
Corn
Diced tomatoes
Sprinkle with some shredded Mexican-blend cheese.
10. Repeat the Layers
Repeat the following pattern:
Tortillas → creamy cheese mixture → beef → beans → corn → tomatoes → shredded cheese
Continue until the ingredients are used.
Depending on the size of your tortillas and dish, you should get approximately 3–4 layers.
11. Finish the Top
For the final layer, place tortillas on top.
Spread a thin layer of the remaining beef mixture over them.
Sprinkle generously with the remaining Mexican-blend cheese and cheddar.
Make sure the cheese covers most of the surface.
12. Bake Covered
Cover the baking dish tightly with aluminum foil.
Bake for 20 minutes.
The foil prevents the tortillas from drying out while the casserole heats through.
13. Bake Uncovered
Remove the foil.
Return the casserole to the oven.
Bake for another 12–18 minutes, until the cheese is completely melted and bubbling around the edges.
For a golden-brown top, broil for 1–2 minutes at the end.
Watch carefully because cheese can brown very quickly.
14. Rest Before Cutting
Remove the casserole from the oven.
Allow it to rest for 10 minutes before slicing.
This is important because it allows the layers to firm up and makes the casserole much easier to serve.
15. Add Toppings
Top individual servings with:
Shredded lettuce
Fresh diced tomatoes
Black olives
Jalapeños
Cilantro
Sour cream
Guacamole
Salsa
Serve warm with lime wedges.
Nutrition Information
Approximate nutrition per serving, based on 8 servings and before optional toppings:
Calories: 550–600
Protein: 36–40 g
Carbohydrates: 39–44 g
Fat: 28–32 g
Saturated Fat: 13–16 g
Fiber: 6–7 g
Sugar: 5–7 g
Sodium: 950–1,150 mg
Cholesterol: 95–110 mg
Actual nutrition will vary depending on the tortillas, taco seasoning, salsa, cheese, and ground beef used.
Nut & Allergen Information
Peanuts and Tree Nuts
This recipe contains no peanuts or tree nuts as written.
However, check packaged tortillas, taco seasoning, salsa, and shredded cheese for allergen statements if preparing for someone with a severe allergy.
Other Potential Allergens
Milk: Cheddar, Mexican cheese, cream cheese, sour cream
Wheat/gluten: Flour tortillas
Corn: Corn and potentially some tortilla products
Soy: Some packaged tortillas, cheese products, and seasonings may contain soy
Nut-Free Version
The recipe is already nut-free.
Gluten-Free Version
Replace flour tortillas with certified gluten-free corn tortillas or gluten-free flour tortillas.
Also verify that the taco seasoning, salsa, beans, and other packaged ingredients are certified gluten-free if necessary.
Dairy-Free Version
Use dairy-free:
Shredded cheese
Cream cheese
Sour cream
The flavor and melting characteristics will vary depending on the substitutes.
Lower-Carb Option
To reduce carbohydrates:
Use low-carb tortillas.
Reduce or omit corn.
Use extra beef and vegetables.
Choose a low-carb salsa.
Serve with lettuce instead of additional tortillas.
Higher-Protein Option
For an even higher-protein casserole:
Use 93–96% lean ground beef.
Add an extra 1/2 lb ground beef.
Add black beans.
Use high-protein or low-carb tortillas.
Increase the lean protein while keeping cheese portions moderate.
Easy Variations
Chicken Taco Lasagna
Replace the ground beef with 3 cups shredded cooked chicken.
Mix the chicken with salsa and taco seasoning before layering.
Turkey Taco Lasagna
Replace the beef with 1½ lb lean ground turkey.
Add an extra tablespoon of salsa to keep the filling moist.
Vegetarian Taco Lasagna
Replace the meat with:
2 cans black beans
1 cup corn
1 cup cooked lentils
Bell peppers
Mushrooms
Spicy Taco Lasagna
Add:
1 diced jalapeño
1/2 teaspoon cayenne
Hot salsa
Pepper Jack cheese
Fajita-Style Version
Add sautéed:
Bell peppers
Onions
Mushrooms
to the beef layers.
Make-Ahead Instructions
You can assemble the entire casserole up to 24 hours ahead.
Cover tightly and refrigerate.
When ready to bake, allow it to sit at room temperature for about 15–20 minutes while the oven preheats.
Because it starts cold, it may require approximately 10 additional minutes of baking time.
Storage
Store leftovers in an airtight container.
Refrigerator: 3–4 days
Freezer: Up to 2–3 months
For freezing, allow the casserole to cool completely before wrapping tightly.
Reheating
Oven
Cover with foil and reheat at 350°F (175°C) for approximately 15–20 minutes.
Microwave
Heat individual portions for 1–2 minutes, then continue in 30-second intervals until hot.
Frequently Asked Questions
Q: Can I use corn tortillas instead of flour tortillas?
Yes. Corn tortillas work very well and give the casserole a more authentic taco flavor. Warm them slightly first so they are easier to layer.
Q: Can I use ground turkey?
Yes. Ground turkey is an excellent leaner alternative to beef.
Q: Can I use shredded chicken?
Absolutely. Use about 3 cups cooked shredded chicken and combine it with the taco-seasoned salsa mixture.
Q: Can I make this without cream cheese?
Yes. Replace the cream cheese with additional sour cream or use a layer of refried beans for a different texture.
Q: Can I use refried beans?
Yes. Spread a thin layer of refried beans over the tortillas before adding the meat mixture.
Q: Why is my casserole watery?
The salsa, tomatoes, or beans may contain excess liquid. Drain canned ingredients well and simmer the beef mixture until it thickens before assembling.
Q: Why did my tortillas become soggy?
Too much liquid between the layers can make tortillas soggy. Use thick salsa, drain the tomatoes and beans, and don’t add excessive sauce.
Q: How do I get clean slices?
Let the casserole rest for 10–15 minutes after baking. This allows the cheese and filling to set.
Q: Can I make it spicy?
Yes. Use hot salsa, jalapeños, cayenne, or Pepper Jack cheese.
Q: Can I add vegetables?
Yes. Bell peppers, onions, zucchini, spinach, mushrooms, and corn all work well.
Q: Can I add rice?
Yes. Add about 1½ cups cooked rice to the beef mixture. You may need a little extra salsa to keep the filling moist.
Q: Can I add black olives?
Yes. Add sliced black olives between the layers or use them as a topping.
Q: Is this recipe gluten-free?
It can be made gluten-free by using certified gluten-free tortillas and checking the seasoning, salsa, and other packaged ingredients.
Q: Is this recipe nut-free?
Yes, the ingredients listed contain no peanuts or tree nuts. Always check packaged products for possible cross-contact.
Q: Can I freeze Taco Lasagna Casserole?
Yes. Cool completely, wrap tightly, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Q: What should I serve with Taco Lasagna?
Good choices include a simple green salad, guacamole, Mexican-style rice, roasted vegetables, corn salad, or fresh pico de gallo.
Q: Can I make it in a smaller dish?
Yes. For half the recipe, use an approximately 8 × 8-inch baking dish and reduce the baking time slightly.
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