This easy Taco Lasagna with noodles is a warm and cozy pan of comfort with layers of zesty taco meat with black beans and corn, ricotta, lasagna noodles, and tons of gooey cheese. Fun and easy recipe for taco Tuesday or comfort food dish for casual entertaining.
For more easy dinner recipes, be sure to try Pepperoni Pizza Casserole and One Pot Taco Spaghetti.
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Why choose between Mexican food and lasagna for dinner when you can have both? This easy Mexican lasagna recipe will satisfy both cravings with gooey, saucy layers of noodles, ricotta, cheese, and taco meat baked until bubbly and topped with your favorite taco toppings.
Fun twist on traditional lasagna and easy weeknight dinner the whole family will devour -- with delicious leftovers for lunch tomorrow!
🌮Ingredients Notes
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Lean ground beef. You can also use ground turkey or ground chicken.
- Black beans. Drain and rinse the black beans well to keep the saltiness down. If you're not a fan of black beans, you can use pinto beans or leave them out.
- Taco seasoning. As an alternative to grocery store taco seasoning, you can easily make homemade taco seasoning with spices you probably already have. Making your own is also a great way to control the salt level.
- Shredded cheese. I love the combo of sharp cheddar cheese for flavor and Monterey Jack cheese for creaminess. Mozzarella cheese, pepper Jack, or a Mexican cheese blend are also great options.
- Oven-ready lasagna noodles. Since I can't be bothered to pre-boil lasagna noodles, I buy the oven-ready ones. If you use regular lasagna noodles, boil them to al dente so they don't get soggy during baking.
🥣How to Make x
Step 1: Cook ground beef in large skillet and drain grease. Add taco seasoning, enchilada sauce, and salsa and bring to a boil. Simmer until thickened.
Step 2: Remove from heat and stir beans, corn, and green chiles into the meat mixture.
Step 3: Stir together ricotta, egg, and oregano.
Step 4: Spread a small amount of sauce on the bottom of the pan. Layer lasagna noodles, ricotta, meat, and ½ cup each of cheddar and Monterey Jack cheese. Repeat once. Build third layer through the meat -- don't add the cheese yet.
Step 5: Cover with aluminum foil and bake in preheated oven at 375 for 50 minutes. Remove foil, add the remaining cheese, and bake 5-10 more minutes until cheese is melted.
Step 6: Let the lasagna rest 10-15 minutes. Serve taco casserole with your favorite toppings like pico de gallo, sour cream, tomatoes, black olives, and jalapenos.
✅Top Tips
- Oven-ready lasagna noodles are a great way to save time since you don't need to boil them.
- Let the taco lasagna rest 10-15 minutes to allow the layers to set up and make it easier to slice and serve.
🎁Storage & Reheating
Store leftover taco lasagna in an airtight container or tightly covered in plastic wrap in the fridge for 3-4 days.
❓FAQs
Taco lasagna with noodles, ground beef, black beans, corn, and cheese is easily a meal in itself! A green side salad with fresh tomatoes and avocados, a side of Mexican rice, and chips and salsa would all pair well with Mexican lasagna.
To reheat a partial pan of lasagna, add a splash of water to keep it from drying out, cover it in foil, and heat in a 350-degree oven until warmed through. Remove foil, add more cheese, and heat 5 more minutes or until the cheese is melted.
To make ahead, assemble lasagna through the final meat layer. Cover with foil and refrigerate overnight. Bake as directed, adding a few more minutes if baking from cold.
• To freeze cooked lasagna, cool it completely in the fridge until cold to avoid ice crystals. Wrap it in plastic wrap, then foil. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
• To freeze uncooked lasagna, assemble the lasagna, and do not add the final layer of cheese on top. Chill until cold. Wrap tightly with a double layer of foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as instructed -- adding the final layer of cheese during the last 5-10 minutes. It may take a few more minutes of baking time if the taco lasagna is baked from cold.
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📖 Recipe
Taco Lasagna
Ingredients
- 1 lb. ground beef
- 3 tablespoons taco seasoning or a 1 oz. packet
- 10 oz. enchilada sauce
- 16 oz. salsa
- 15 oz. black beans drained and rinsed
- 4 oz. green chilis
- 1 cup corn fresh, frozen, or canned
- 15 oz. ricotta
- 1 egg
- 1 teaspoon oregano
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey jack cheese
- 9 oven-ready lasagna sheets
Instructions
- Preheat the oven to 375. Heat a large skillet over medium-high heat. Brown the ground beef, breaking it into crumbles, until no longer pink. Drain excess grease. Add taco seasoning, enchilada sauce, and salsa. Bring to a boil, reduce to a simmer. Simmer 3-5 minutes until thickened.
- Remove from heat and stir in black beans, green chilies, and corn.
- In a separate bowl, stir ricotta, egg, and oregano together until combined.
- Spray a 9 x 13 inch pan with nonstick spray. Spoon just enough sauce into the baking dish to cover the bottom. Lay 3 lasagna sheets on top of the sauce. Spread ⅓ of the ricotta mixture over the noodles. Spoon ⅓ of the meat over the ricotta. Sprinkle ½ cup of cheddar and ½ cup of Monterey Jack on top. Repeat exactly for 2nd layer. For the 3rd layer, add 3 lasagna sheets, ⅓ of ricotta, and ⅓ of meat, but no cheese.
- Cover tightly with foil and bake 50 minutes. Remove foil, add the remaining 1 cup cheddar and 1 cup Monterey Jack cheese. Bake 10 minutes or until cheese is melted. Let the lasagna rest 10-15 minutes before cutting and serving.
- Serve with taco toppings like tomatoes, green onions, sour cream, salsa, and black olives.
Notes
- Oven-ready lasagna noodles are a great way to save time since you don't need to boil them.
- Let the taco lasagna rest 10-15 minutes to allow the layers to set up and make it easier to slice and serve.
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