Need an easy recipe to feed a crowd? This Taco Lasagna is loaded with taco meat, black beans, corn, and cheese. Perfect for busy nights!
Mr. Maebell loves tacos. I do too, but when it comes to Mexican food I am always going to pick enchiladas over tacos. Every single time. The trouble is, Mr. Maebell grew up as one of those super picky kids, and while he is so much more open to trying new things than he used to be, some things are just never going to fly with that sweet man.
Enchiladas are one of those things. He will eat them, but not with a smile on his face. So, what is a poor girl to do? Lead an enchilada-less life? Absolutely not!
Enter: Taco Lasagna. A casserole that is kind of like a cross between tacos and enchiladas! It is a super hearty crowd pleasing casserole that is big enough to fed an army, but simple enough for a weeknight meal. If that doesn’t solve your “what is for dinner” dilemma, I just don’t know what will.
We were introduced to this by Mr. Maebell’s Mom, but I don’t know where it come from. I don’t even know if there is an actual recipe, but I will show you how I make mine.
This Mexican lasagna casserole recipe has simple ingredients you probably cook with often. It is layered just like traditional Italian lasagna, which is where the name comes from.
Ingredients in Taco Lasagna
To make this taco casserole with corn tortillas, you’ll need the following:
- Ground beef
- Taco seasoning
- Tomatoes with green chiles
- Refried beans
- Black beans
- Shredded cheddar cheese
- Sour cream
- Corn tortillas
How to Make Taco Lasagna
- Brown the ground beef, then stir in the tomatoes with green chilies and taco seasoning.
- Let mixture simmer until all liquid is gone.
- Spray a 9×13-inch casserole dish with cooking spray.
- Layer the Mexican taco lasagna (I’ve listed the order you should layer the ingredients in the recipe card below).
- Once you’ve layered your ingredients, bake for 30 minutes until it is gold and bubbly!
- Top with your favorite Mexican toppings like salsa, guacamole, and don’t forget the chips!
Can I Prep This Lasagna in Advance?
I’m sure you can! I imagine you’d want to assemble the taco casserole with corn tortillas, cover it with foil, and refrigerate until ready to bake.
Can I Use Ground Turkey Instead?
Absolutely! Ground beef or ground turkey can be used in this recipe.
Tips for Making Mexican Lasagna Casserole
- When assembling the lasagna, your tortillas may overlap some. That’s perfectly fine!
- For a spicy version, switch the cheddar for pepper jack cheese!
- You can easily make this dish vegetarian by omitting the meat. Add an extra can of beans to make up for it.
More Gluten-Free Dinner Recipes:
- Keto Taco Skillet
- Cheesy Chicken and Rice Casserole
- One-Pan Cabbage Casserole
- One-Pan Enchiladas
- Gluten-Free Taco Zoodle Casserole
- 1 pound ground beef or ground turkey
- 1 package taco seasoning
- 1 (10 ounce) can of tomatoes with green chilies, undrained
- 1 (15 ounce) can refried beans
- 1 (15 ounce) can corn, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 10-12 corn tortillas
- Preheat oven to 350F.
- In a large skillet, brown ground beef. Drain off any grease.
- Add the undrained tomatoes with green chilies and taco seasoning, stir mixture until seasoning has dissolved.
- Let mixture simmer until all liquid is gone, about 6 minutes. Then remove from heat and set aside.
- Meanwhile, drain and rinse the black beans and corn. Set aside. Open refried beans and set aside.
- Spray a 9x13-inch casserole dish with cooking spray.
- Begin your casserole with a base layer of corn tortillas (4-6 depending on the size).
- Then, layer the rest of the ingredients in this order: refried beans, taco meat, corn, black beans, sour cream, then cheese.
- Repeat, until your fillings are gone.
- Bake 30 minutes, let cool 5 minutes before serving.
- Top with your favorite garnishes like avocados, tomatoes, and cilantro!
For a spicy version, substitute the cheddar for pepper jack cheese.