Comfort food meets Tex‑Mex flavor in this layered casserole that’s equal parts saucy, cheesy, and craveable. If you love the idea of tacos in lasagna form, this recipe delivers: seasoned ground beef, two kinds of beans, plenty of cheese, and soft 8‑inch flour or corn tortillas stacked like pasta sheets. It’s easy to assemble, holds together well, and makes excellent leftovers.

This version is designed to be pantry-friendly and straightforward. Swap in a rotisserie-style poultry or plant-based ground substitute if you prefer, but the ingredient amounts below reflect the classic, crowd-pleasing build of this dish.

Ingredients

12 flour or corn tortillas, 8 inch ones
1 can (15 ounces) black or pinto beans, rinsed and drained
2 cans (16 ounces) refried beans
3 cups shredded Mexican cheese blend
1 1/2 pounds ground beef
1 small onion, finely diced
6 cloves garlic, minced
1 green bell pepper, finely diced
1 can (7 ounces) diced green chiles
3 cups salsa
2 tablespoons taco seasoning
Salt and pepper to taste
2 tablespoons cornstarch
4 tablespoons water
1 cup salsa
1 cup shredded Mexican cheese blend

Note on ingredients: The recipe lists both 3 cups salsa and an additional 1 cup salsa later; both are used separately in the assembly and finishing steps below. The cheese total called for in the assembly uses the 3 cups plus the final 1 cup for topping.

Why this is the Best Taco Lasagna Recipe

This dish layers familiar taco fillings so every bite has meat, beans, salsa, and melty cheese. Using tortillas instead of lasagna noodles shortens cook time and keeps the texture tender. The combination of refried beans and whole beans gives creaminess and body, while the cornstarch slurry helps the salsa and juices set into a sliceable casserole. It’s a reliable crowd‑pleaser for weeknights, potlucks, or a simple family dinner.

Make Ahead and Storage

You can assemble the lasagna a few hours ahead and refrigerate it, then bake it when you’re ready. Leftovers keep tightly covered in the fridge for 3–4 days and reheat well in a 350°F oven until warmed through, or in the microwave for single servings. This recipe also freezes nicely for up to 3 months; thaw overnight in the refrigerator before reheating.

Equipment

Large skillet
9×13 inch baking dish (or similar)
Mixing bowls
Wooden spoon or spatula
Measuring cups and spoons

Step-by-step Directions

Preheat the oven: Set your oven to 375°F (190°C) and position a rack in the center.
Cook the aromatics and beef: Heat a large skillet over medium heat. Add the finely diced onion and sauté until softened, about 4–5 minutes. Add the minced garlic and diced green bell pepper and cook for another 2 minutes until fragrant and slightly tender. Increase the heat to medium-high, add the 1 1/2 pounds ground beef, and cook, breaking it apart with a spoon, until fully browned and no longer pink.
Season the meat: Stir in 2 tablespoons taco seasoning, the drained 1 can (15 ounces) black or pinto beans, and the 1 can (7 ounces) diced green chiles. Mix to combine and cook for 1–2 minutes so the flavors meld. Taste and add salt and pepper to preference.
Add salsa to the meat mixture: Pour in 3 cups salsa and stir. Bring the mixture to a simmer, then reduce the heat and let it cook gently for 3–4 minutes so some liquids reduce.
Make the cornstarch slurry: In a small bowl, whisk together 2 tablespoons cornstarch and 4 tablespoons water until smooth. Stir this slurry into the meat and salsa mixture. Continue to simmer for 1–2 minutes until the sauce thickens slightly. Remove the skillet from the heat.
Prepare the refried beans layer: In a separate bowl or measuring cup, stir the 2 cans (16 ounces each) refried beans until smooth and scoopable. If they seem very thick, you can stir in a splash of water to loosen slightly for easier spreading.
Assemble the lasagna — first layer: Spread a thin layer of the meat and salsa mixture across the bottom of a 9×13 inch baking dish to prevent sticking. Arrange 3 tortillas to cover the bottom (you may overlap the edges to cover any gaps).
Second layer: Spread about one-third of the refried beans evenly over the tortillas. Sprinkle about one cup of the shredded Mexican cheese blend over the beans.
Third layer: Spoon one-third of the meat and salsa mixture over the cheese, spreading it into an even layer. Add another set of 3 tortillas on top to form the next “pasta” sheet.
Repeat layers: Repeat the bean, cheese, and meat layers two more times, using the remaining refried beans and meat mixture and sprinkling the remaining shredded cheese as indicated. You should end with a final layer of tortillas on top.
Top with salsa and cheese: Pour the remaining 1 cup salsa evenly over the top layer of tortillas. Sprinkle the final 1 cup shredded Mexican cheese blend evenly over the salsa.
Bake: Cover the baking dish loosely with foil and bake in the preheated 375°F oven for 20 minutes. Remove the foil and bake an additional 10–12 minutes, until the cheese on top is melted and bubbly and the casserole is heated through.
Rest before serving: Let the lasagna rest for 10–15 minutes after baking. This rest time helps the layers set so you can slice neat portions.
Serve: Cut into squares and serve warm. Optional garnishes: chopped cilantro, sliced green onions, diced tomatoes, avocado or a squeeze of lime.

Tips and Variations

If using corn tortillas, warm them briefly in a dry skillet or wrapped in a damp towel in the microwave to make them pliable and prevent cracking when layered.
To reduce fat, drain any excess grease after browning the ground beef.
Want it vegetarian? Substitute the ground beef with a plant-based crumbled meat replacer and use vegetable taco seasoning, keeping all other quantities the same.
Make it spicier by choosing a hot salsa or adding a pinch of cayenne to the meat mixture.
For a creamier top, stir a few tablespoons of sour cream into the final cup of salsa before pouring over the top layer.

Nutrition and Serving Size

Exact nutrition will vary depending on specific products and portion sizes, but this recipe serves about 8 generous portions. Each serving provides a satisfying balance of protein, fiber from the beans, and carbohydrates from the tortillas—perfect alongside a crisp green salad or simple slaw.

Final Notes

This layered casserole earns its name by combining the best elements of tacos and lasagna into a single dish. It’s practical, comforting, and totally customizable—making it a dependable go‑to when you want big flavor with minimal fuss. Try it for your next family dinner and watch how fast it disappears.

Best Taco Lasagna Recipe brings bold flavors and easy assembly together in one dish that’s destined to become a staple.

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Best Taco Lasagna Recipe

A layered taco-inspired lasagna with seasoned beef, beans, tortillas, salsa, and melted Mexican cheese.

Prep Time40

Cook Time30

Total Time1 10

Servings: 8 servings

Ingredients

12 flour or corn tortillas (8-inch)
1 can (15 ounces) black or pinto beans rinsed and drained
2 cans (16 ounces) refried beans
3 cups shredded Mexican cheese blend
1 1/2 pounds ground beef
1 small onion finely diced
6 cloves garlic minced
1 green bell pepper finely diced
1 can (7 ounces) diced green chiles
3 cups salsa
2 tablespoons taco seasoning
salt and pepper to taste
2 tablespoons cornstarch
4 tablespoons water
1 cup salsa (for top layer)
1 cup shredded Mexican cheese blend (for top)

Instructions

Preheat the oven to 350°F (175°C) and position a rack in the middle.
Lightly grease a 9×13-inch deep casserole dish with cooking spray and set aside.
Heat a large skillet over medium-high heat and add 2 tablespoons oil once hot.
Add the ground beef and let it sear without moving for 1 minute, then break it up and cook, stirring, about 5 minutes until no longer pink.
Drain excess grease, leaving about 2 tablespoons in the skillet.
Add the diced onion, diced bell pepper, minced garlic, diced green chiles, 3 cups salsa, and taco seasoning; season with salt and pepper.
Stir to combine, bring to a simmer, then reduce heat to low and cook 5–7 minutes.
Whisk the cornstarch with 4 tablespoons water until dissolved, add to the beef mixture, and cook 2–3 minutes until slightly thickened, stirring to prevent sticking. Remove from heat.
Place 2 tortillas in the bottom of the prepared pan, filling gaps by cutting another tortilla into quarters for the corners and halving one tortilla for the sides as needed to cover empty spaces.
Spread half of the refried beans over the tortillas.
Spoon half of the beef mixture over the beans and spread evenly.
Spoon half of the rinsed and drained black or pinto beans over the beef.
Sprinkle 1 1/2 cups shredded Mexican cheese blend over the layer.
Repeat the layers: tortillas, remaining refried beans, remaining beef mixture, remaining black or pinto beans, and another 1 1/2 cups cheese.
Top with a final layer of tortillas, spread 1 cup salsa over them, and sprinkle 1 cup shredded Mexican cheese on top.
Bake in the preheated oven for 30 minutes, then broil 2–3 minutes until the cheese is golden and bubbly. Watch closely while broiling.
Remove from oven and cool on a rack for 30–40 minutes before slicing.
Garnish each slice with chopped cilantro and a dollop of sour cream if desired.