Cheesy Taco Lasagna

Discover the ultimate comfort food fusion with our Cheesy Taco Lasagna recipe! This mouth-watering dish blends the best of two worlds – the bold flavors of Mexican tacos and the hearty layers of classic Italian lasagna. Perfect for family dinners, this recipe offers a unique twist on traditional lasagna, incorporating ingredients like savory ground beef, rich cheeses, and zesty salsa. Whether you’re searching for an innovative weeknight dinner idea or a standout dish for your next gathering, our Cheesy Taco Lasagna is sure to impress. Dive into layers of deliciousness and enjoy a culinary experience that combines ‘easy lasagna recipes’, ‘Mexican dinner ideas’, and ‘family-friendly meals’ all in one. Get ready to indulge in a ‘gourmet cooking’ experience that’s both ‘quick to prepare’ and ‘deliciously satisfying’!


  1. For the Taco Meat:
    • 1 lb ground beef
    • 1 packet taco seasoning
    • 1/2 cup water
  2. For the Lasagna:
    • 9-12 lasagna noodles, cooked
    • 2 cups cheddar cheese, shredded
    • 2 cups mozzarella cheese, shredded
    • 1 cup ricotta cheese
    • 1 (16 oz) jar of salsa
    • 1 (15 oz) can black beans, drained and rinsed
    • 1 (15 oz) can corn, drained
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 1 green bell pepper, diced
    • 1/4 cup fresh cilantro, chopped (optional)
    • Sour cream, for serving (optional)
    • Salt and pepper, to taste
    • Olive oil


  1. Preparation:
    • Preheat your oven to 375°F (190°C).
    • In a large skillet, heat some olive oil over medium heat. Add the diced onion, minced garlic, and green bell pepper. Sauté until soft.
    • Add the ground beef to the skillet and cook until browned. Drain any excess fat.
    • Stir in the taco seasoning and water, simmering the mixture until it thickens. Set aside.
  2. Assembling the Lasagna:
    • In a separate bowl, mix together the ricotta cheese, half of the cheddar, and half of the mozzarella. Season with salt and pepper.
    • Spread a thin layer of salsa on the bottom of a 9×13 inch baking dish.
    • Lay three lasagna noodles over the salsa.
    • Spread half of the taco meat mixture over the noodles.
    • Layer half of the black beans and corn over the meat.
    • Spread a layer of the ricotta cheese mixture.
    • Repeat the layers (salsa, noodles, taco meat, beans, corn, ricotta mixture).
    • Top the final layer with noodles, remaining salsa, and sprinkle the remaining cheddar and mozzarella cheeses.
    • Cover with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.
  3. Finishing Touches:
    • Let the lasagna rest for about 10 minutes before cutting.
    • Serve with a dollop of sour cream and a sprinkle of fresh cilantro if desired.

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