Taco Lasagna

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Taco Lasagna brings a south-of-the-border kinda’ twist to a classic lasagna recipe! All the best parts of a ground beef taco are layered with lasagna noodles to create one colorfully layered entrée!

Serve with your favorite toppings like sour cream, pico de gallo, or a dollop of the best guacamole.

Taco Lasagna with beans and corn

Surprise your friends and family with a Mexican twist on an Italian classic! Take this easy taco lasagna to a potluck or an office luncheon! Make it even easier by assembling and baking it earlier! Just reheat it when you reach your destination!

How to Layer Lasagna

For this taco lasagna (made with noodles), start with the tomato sauce on the bottom of the casserole dish. This keeps the noodles from sticking to the bottom of the pan and makes the portions come out easier!

The standard layering technique is sauce, noodles, sauce, noodles, cheese, noodles, sauce. Just remember to put a layer of noodles between each cheese and sauce layer to keep everything in place!

Steps for making Taco Lasagna

How to Make Taco Lasagna

Once you have all the mixtures prepped, layering this taco lasagna dish is a breeze!

  1. Beef Mixture: Brown ground beef, onion, and garlic in a large skillet.
    • Drain the fat and stir in the taco seasoning (or use homemade taco seasoning) and water. Cook until is evaporated and sauce is thickened.
    • Add the beans and veggies and cook the sauce mixture until heated thoroughly set it aside.
  2. Cheese Mixture: In a small bowl, combine the cottage cheese, sour cream and egg. Set aside.
  3. Layering: In a 9×13 inch pan, layer the ingredients ending with sauce!
  4. Bake: Cover the taco lasagna, bake for 40 minutes. Remove the foil, sprinkle with remaining cheeses and bake until cheese is browned and bubbly.

Allow the casserole to rest about 10 to 15 minutes so it has a chance to set. Top with sour cream, tomatoes, sliced black olives, sliced green onions or jalapeños!

Taco Lasagna in a baking pan

What to Serve with Lasagna

Just like a traditional Italian lasagna, this cheesy taco lasagna lends itself to simple sides like a crunchy tossed salad, a tray of fresh cut veggies with Buttermilk Ranch Dip, or even some tortilla chips for scooping!

More Mexican Inspired Dishes You’ll Love

Taco Lasagna with beans and corn
4.89 from 9 votes
Review Recipe

Taco Lasagna

Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings 15 servings
Author Holly Nilsson
Seasoned beef, beans, and veggies layered between lasagna noodles and baked until bubbly.


  • 2 cups mozzarella cheese divided
  • 2 cups cheddar cheese divided
  • 9 lasagna noodles cooked and cooled
  • 1 pound ground beef or turkey
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 2 packages taco seasoning low sodium or homemade
  • 1 green bell pepper finely diced
  • 28 oz low sodium diced canned tomatoes undrained
  • 1 cup corn
  • 15 oz black beans drained and rinsed
Cheese Layer
  • 1 cup cottage cheese
  • 1 cup sour cream
  • ½ teaspoon cumin
  • 1 egg

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  • Preheat oven to 350°F.
  • In a large pan, brown ground beef, onion and garlic. Drain any fat. Stir in taco seasoning and 1 cup water. Cook until water is evaporated.
  • Add green pepper, undrained tomatoes, corn, and black beans. Let simmer 5 minutes or until slightly thickened. Remove from heat.
  • In a small bowl, combine cottage cheese, sour cream, cumin and egg. Set aside.
  • In a 9x13 pan, layer in the following order: 1 cup of sauce, 3 lasagna noodles, ½ of remaining sauce, 3 lasagna noodles, cottage cheese mixture, 1 cup of each cheddar and mozzarella, 3 lasagna noodles, remaining sauce.
  • Cover with foil and bake 40 minutes. Remove foil, add remaining cheeses and bake an additional 15 minutes or until cheese browned and bubbly.
  • Let rest 10-15 minutes before cutting. Serve with desired toppings such as sour cream, lettuce, tomatoes, olives, green onions and cilantro.

Recipe Notes

Nutrition information does not include optional toppings.

Nutrition Information

Calories: 303, Carbohydrates: 29g, Protein: 23g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 59mg, Sodium: 682mg, Potassium: 465mg, Fiber: 5g, Sugar: 5g, Vitamin A: 905IU, Vitamin C: 14.9mg, Calcium: 318mg, Iron: 2.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword taco lasagna
Course Casserole, Main Course
Cuisine Tex Mex

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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Holly, improvised on the recipe and added a small can of sliced olives and two small cans of fire-roasted tomatoes vice regular diced tomatoes(my new favorite to add to tomato-based sauces). It turned out great, seasonings perfect! Hubby wants more pasta, so next time I will try four sheets per layer and see how it comes out.5 stars

  2. The recipe is good and easy to put together. We made this over a month ago. We both would prefer to use a recipe without pasta in the future. Sticking with tortillas inside. Clever idea though, definitely worth a try for anyone curious about this recipe.4 stars

  3. This was so delicious that my husband and I could have eaten half the pan ourselves. Other than omitting the corn, I followed the recipe exactly. I liked that real lasagna noodles were used instead of tortillas, which get mushy. A tip: instead of boiling the noodles, I put them in a 9 x 13 pan then cover with very hot tap water for 10-15 min, dry them. They are pliable enough to use and continue cooking in the oven. Thank you Holly for another fantastic recipe!!5 stars

  4. This was so tasty and delicious that my husband and I could have eaten half the pan ourselves! Other than omitting the corn, I followed this recipe exactly. I liked that this called for real lasagna noodles instead of tortillas, which get too mushy. A tip: instead of boiling the noodles, I put them in the 9 x 13 pan covered with very hot tap water for 10-15 min. then dry with paper towels. They are pliable enough to work with and finish cooking in the oven. Thanks Holly for another fantastic recipe!5 stars

  5. Very delicious!
    I added lime zest and juice, as well as a little salt, to cream mixture. I also added a can of refried beans to the sauce to thicken it.

    One recipe make three small pans. So perfect make ahead for freezing or sharing.5 stars

    1. Katy, I have only made the recipe as written. You’d likely need to add additional liquid for dry noodles, or cook them ahead of time.

  6. Hi, I’m not a fan of refried beans….can I use something else you think? or do it w/out the beans all together? thanks!

    1. You could certainly try it without the refried beans. I haven’t made it that way before so I would love to hear how it works out for you!

      1. The recipe has been updated for better consistency and no longer includes refried beans.

      1. In our store the fresh pasta is near the deli. You may find it wherever your store has fresh pasta.