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Cheesy Taco Lasagna

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Credit: Kelli Foster

If there’s a special place in your heart for ground beef tacos , let me introduce you to its layered cousin: taco lasagna. It’s assembled casserole-style, just like a lasagna, and filled with the most irresistible mixture of seasoned ground beef and black beans, tortillas, sour cream, and plenty of melted cheese. Finish it with all your favorite toppings, and you’ve got a family-friendly dinner the whole table will devour. So, grab your trusty 9×13-inch baking dish, and let me show you how it’s done.

What Is Taco Lasagna?

Take everything there is to love about ground beef tacos — the browned ground beef kissed with warm spices, the tortillas, cheese, and salsa — and then borrow some inspiration from the ways you’d layer a lasagna, and you’ve got taco lasagna.

This version of taco lasagna is layered with corn or flour tortillas (pick your favorite one!), seasoned ground beef and black beans mixed with salsa, lots of shredded cheese, and creamy sour cream. And of course, don’t forget the toppings! Any of your favorite taco toppings are fair game here. We especially love shredded romaine, chopped tomatoes, avocado, fresh cilantro, pickled jalapeños, and extra sour cream.

If you’re feeding a crowd or have a lot of hungry eaters around the table, it’s a fun alternative to building a lot of individual tacos .

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Can I Make a Vegetarian Taco Lasagna?

Yes! While the recipe calls for ground beef, it’s easily adaptable to make it vegetarian; here are several options to make that happen.

1. Plant-based meat alternative: Swap in an equal amount of your favorite plant-based meat alternative, like Beyond Beef or Impossible Burger . It has a similar texture to ground beef and cooks up much the same way.
2. Soyrizo: Use an equal amount of chopped or crumbled Soyrizo. It’s also packed with lots of seasoning and spices, and will lend some extra flavor to the taco lasagna.
3. Crumbled tempeh: Tempeh is another plant-based option that will work for taco lasagna. Simply break into crumbles and follow the recipe as written.

What’s the Best Way to Reheat Taco Lasagna?

Taco lasagna is at its best when eaten right after it’s cooked. With that said, the leftovers (which will keep for a couple of days in the fridge) are still pretty amazing and reheat well. As taco lasagna sits, the sour cream layer will soak into the tortillas, and the tortillas will soften a little, but you’ll still get clean, layered slices.

For the best results, reheat taco lasagna in a covered baking dish in a 350℉ oven until heated through, 10 to 20 minutes. Total cook time will vary depending on how big the pieces are. Covering the baking dish with foil will prevent the lasagna from drying out.

Credit: Kelli Foster

What to Serve with Taco Lasagna

Since it’s layered with a mix of ground meat, beans, and melted cheese, the best sides to serve with taco lasagna are fresh, bright, and easy enough to pull together while the casserole bakes. A simple salad, slaw, or cauliflower rice are all great options.

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Taco Lasagna Recipe

Yield Serves 6 to 8

Prep time 20 minutes

Cook time 43 minutes to 45 minutes

• shellfish-free
• fish-free
• alcohol-free
• peanut-free
• pork-free
• tree-nut-free
• soy-free
• egg-free

Per serving, based on 8 servings. (% daily value)

• Calories 674
• Fat 46.7 g (71.8%)
• Saturated 22.5 g (112.7%)
• Carbs 34.5 g (11.5%)
• Fiber 8.1 g (32.4%)
• Sugars 5.8 g
• Protein 31.3 g (62.7%)
• Sodium 950.5 mg (39.6%)

Ingredients

• 1

  medium yellow onion

• 1

  medium red bell pepper

• 2 cloves

  garlic

• 1

  (about 15-ounce) can black beans

• 2 tablespoons

  olive oil, divided

• 1 pound

  lean ground beef

• 1 tablespoon

  chili powder

• 2 teaspoons

  ground cumin

• 1 teaspoon

  dried oregano

• 1 teaspoon

  kosher salt

• 1/4 teaspoon

  freshly ground black pepper

• 1

  (about 16-ounce) jar tomato salsa, divided

• 12

  (8-inch) tortillas (corn or flour)

• 16 ounces

  sour cream

• 4 cups

  shredded Mexican cheese blend (about 16 ounces)

For serving (optional):

• Shredded romaine lettuce

• Chopped tomato

• Fresh cilantro leaves

• Sliced avocado

• Pickled jalapeño slices

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 350℉.

2. Dice 1 medium yellow onion (about 1 cup). Core, seed, and dice 1 medium red bell pepper (about 1 1/2 cups) and mince 2 garlic cloves. Drain and rinse 1 (about 15-ounce) can black beans.

3. Heat 1 tablespoon of the olive oil in a large, high-sided skillet over medium-high heat until shimmering. Add 1 pound ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the meat to a plate, then drain any fat from the skillet.

4. Reduce the heat to medium, add the remaining 1 tablespoon of oil, and heat until shimmering. Add the onion, bell pepper, and garlic and cook, stirring occasionally until softened, about 5 minutes. Return the beef to the pan and stir in the black beans. Add 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, and stir to combine. Cook for 2 minutes. Remove from the heat and stir in all but 1/4 cup of 1 (about 16-ounce) jar tomato salsa.

5. To assemble the lasagna, spread the remaining 1/4 cup tomato salsa in a thin layer in a 9x13-inch baking dish. Arrange 4 (6-inch) tortillas in an even layer on top of the salsa, overlapping if necessary. Dollop and spread 2/3 cup sour cream over the tortillas. Spoon half of the meat mixture over the sour cream and spread in an even layer, then sprinkle with 1 1/3 cups shredded Mexican cheese blend.

6. Arrange 4 more tortillas over the cheese, followed by 2/3 cup sour cream, the remaining meat, and 1 1/3 cups shredded cheese. Top with the 4 remaining tortillas and remaining sour cream. Sprinkle with the remaining cheese.

7. Bake uncovered until the cheese is melted and lightly browned, 30 minutes. Let cool for at least 15 minutes before serving.

8. Garnish with desired toppings and serve warm.

Recipe Notes

Substitutions: Substitute ground beef for an equal amount of plant-based meat alternative (like Beyond Beef or Impossible Burger), soyrizo, or crumbled tempeh.

Storage: Store in an airtight container in the refrigerator for up to 2 days. Reheat in a covered baking dish in the oven until heated through.

Kelli Foster

Food Editor, Plan & Prep

Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls , The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New Jersey.

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Source : food