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–+ servings
one piece of taco lasagna and taco toppings on a white plate.
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Taco Lasagna

This easy Taco Lasagna recipe is a great twist on classic lasagna with layers of zesty taco meat, ricotta, lasagna noodles, and tons of melted cheese, topped with your favorite taco ingredients. Easy weeknight meal and fun recipe for taco night.  
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 8
Calories: 663kcal
Author: Cara Lanz

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. 

Nutrition

Calories: 663kcal | Carbohydrates: 43g | Protein: 39g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1248mg | Potassium: 690mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1421IU | Vitamin C: 5mg | Calcium: 569mg | Iron: 3mg