Easy Ground Beef Taco Lasagna Recipe | Easy Mexican Casserole Dinner
This easy taco lasagna layers tortillas, seasoned ground beef, salsa, beans, corn, and cheese into a bubbly, crowd-pleasing casserole. It’s flexible, meal-prep friendly, and perfect for weeknights or potlucks.
Ingredients
Ingredients
- 1.5 pounds ground beef (80–90% lean)
- 1 packet taco seasoning (or 2–3 tablespoons)
- 1 cup beef broth or water
- 2 cups salsa (mild or medium)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn, thawed (or canned corn, drained)
- 8–10 small flour or corn tortillas
- 3 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
- 1 small onion, diced (optional)
- 1–2 cloves garlic, minced (optional)
- 1/2 cup sour cream or Greek yogurt (optional, for layering)
- Jalapeño or green chiles (optional)
- Fresh cilantro (for serving)
- Lime wedges (for serving)
- Shredded lettuce (for serving)
- Diced tomatoes (for serving)
- Avocado (for serving)
- Hot sauce (for serving)
Instructions
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Warm the tortillas in a dry skillet or microwave until pliable.
- Heat a large skillet over medium-high, add the ground beef, and cook 6–8 minutes, breaking it up, until browned; drain excess fat if needed.
- Stir in taco seasoning and broth or water, then simmer 2–3 minutes until slightly thickened.
- Add salsa, black beans, and corn; stir and cook about 2 minutes to warm through, then taste and adjust seasoning.
- Spread about 1/2 cup of the beef mixture in the baking dish, then add a layer of tortillas, cutting to fit with slight overlaps.
- Spoon about one-third of the beef mixture over the tortillas and sprinkle with 1 cup of shredded cheese.
- Repeat the layers of tortillas, beef mixture, and cheese two more times, adding dollops of sour cream in the middle layer if using.
- Finish with a generous layer of cheese on top.
- Cover with foil and bake for 20 minutes, then uncover and bake 10–12 minutes more until the cheese is melted and the edges are bubbling.
- Broil 1–2 minutes for a lightly browned top if desired, then rest 10 minutes before slicing.
- Serve with shredded lettuce, diced tomatoes, cilantro, avocado, lime wedges, sour cream, and hot sauce as desired.
Notes
Use a thick, spoonable filling to prevent soggy tortillas and drain excess fat from the beef. Corn tortillas give a classic flavor while flour tortillas create a softer, lasagna-like texture. Lightly toast tortillas if you want extra structure. Assemble up to 24 hours ahead and refrigerate; bake covered 25 minutes, then uncover 10–12 minutes. Cool leftovers before storing; refrigerate 3–4 days or freeze up to 2 months. Reheat slices in the microwave 2–3 minutes or bake covered at 350°F until hot.