A cheesy, layered Tex-Mex casserole that the whole family will love

If you’ve ever had a hard time deciding between tacos and lasagna, this Mexican Taco Lasagna is your dream dinner come true. It brings together everything we love about Mexican comfort food — spicy beef, creamy cheese, soft tortillas, and bold flavors — layered lasagna-style in one easy-to-bake casserole.

This dish is weeknight-friendly, kid-approved, and endlessly versatile. Whether you’re hosting game night, feeding a crowd, or just want leftovers that taste even better the next day, taco lasagna is a go-to hero in the dinner rotation.

🌟 Why You’ll Love This Taco Lasagna

Super easy to throw together with pantry staples
Great for meal prep – tastes just as good (if not better) reheated
Crowd-pleaser with bold flavors and cheesy goodness
Freezer-friendly for make-ahead convenience
Totally customizable with your favorite toppings

🛒 Ingredients Breakdown

🥩 Ground Beef (1 lb)

The heart of this lasagna! Browned and seasoned with taco spices for that bold, meaty layer.

Tip: You can also use ground turkey or shredded chicken for a lighter option.

🌮 Taco Seasoning (1 packet)

Classic taco flavor packed into one convenient envelope. If you prefer homemade, a mix of cumin, paprika, chili powder, and garlic powder will work, too.

🌶 Ro*Tel Tomatoes with Green Chiles (1 can, drained)

These tomatoes add moisture, acidity, and a nice heat. Ro*Tel is the secret weapon of many Tex-Mex recipes — don’t skip it!

🧀 Nacho Cheese Soup (1 can)

Creamy, cheesy, and indulgent — this soup gives the casserole its signature texture and rich nacho flavor. Campbell’s Nacho Cheese Soup is the usual go-to here.

🥄 Sour Cream (¼ cup)

Balances the spice with a little tang and creaminess in the filling.

🧀 Cheddar Cheese (1 cup, shredded)

Sprinkled on top before baking, it melts to a gooey, golden finish. Feel free to mix in Monterey Jack or Pepper Jack for a spicy twist.

🌯 Flour Tortillas (12, 8-inch)

Used in place of lasagna noodles, tortillas create soft, absorbent layers that hold up to the filling. Corn tortillas can also work, but flour gives that lasagna feel.

🥑 For Topping (optional but highly recommended):

Guacamole
Chopped cilantro
More sour cream
Diced tomatoes or jalapeños

🔪 How to Make Mexican Taco Lasagna

Here’s how to bring it all together in under 45 minutes:

1. Prep the Oven and Pan

Preheat your oven to 350°F (175°C) and spray a 9×9-inch baking dish with non-stick spray.

2. Cook the Beef

In a skillet over medium heat, brown the ground beef, breaking it up as it cooks. Once cooked through, drain the grease.

Add the taco seasoning and ¼ cup of water. Stir well and let simmer for about 2 minutes until the flavors meld.

3. Make the Creamy Filling

In a medium mixing bowl, combine:

Drained Ro*Tel tomatoes
Nacho cheese soup
Sour cream
Cooked taco beef

Stir everything together until smooth and well mixed. This becomes your spicy, creamy meat filling.

4. Layer It Up

Start by placing 3 tortillas in the bottom of the baking dish. (They’ll overlap a bit.)

Spread ⅓ of the meat mixture over the tortillas.

Repeat this process three times, finishing with a layer of tortillas on top.

Sprinkle the shredded cheddar cheese all over the top.

5. Bake to Perfection

Place the lasagna in the oven and bake for 20 minutes, or until hot and bubbly.

The cheese should be melty and lightly golden. Let it sit for 5 minutes before slicing.

6. Garnish and Serve

Top with guacamole, sour cream, chopped cilantro, or your favorite taco toppings.

🍴 Serving Ideas

Pair your taco lasagna with:

A side of Mexican rice or cilantro lime rice
Black beans or refried beans
Tortilla chips and salsa
A margarita or agua fresca

This dish is filling on its own but can easily be part of a larger Tex-Mex feast.

🧊 Storage & Freezing Tips

To store:

Keep leftovers in an airtight container in the fridge for up to 4 days.

To freeze:

Assemble the lasagna fully (unbaked), wrap tightly, and freeze for up to 3 months.
Thaw overnight in the fridge before baking.

To reheat:

Warm individual portions in the microwave or reheat the entire dish in a 325°F oven for 20 minutes.

🔁 Variations to Try

Vegetarian: Swap the beef for black beans, corn, and sautéed peppers.
Spicy: Add chopped jalapeños or a dash of hot sauce to the filling.
Chicken Version: Use shredded rotisserie chicken instead of ground beef.

💬 Reader Review

“Made this for our weekend potluck and it was GONE in 10 minutes. So flavorful and easy! My new favorite casserole recipe.”
— Tina R., Arizona