Elevate your weekly Taco Tuesday by whipping up this delicious taco lasagna casserole. The combination of savory flavors and creamy textures will leave your taste buds salsa-dancing with joy!! 💃🏻
Plus, the best part? This recipe is hearty enough to satisfy your whole family! Don't settle for plain old tacos-upgrade to the ultimate comfort food with this easy Mexican casserole dinner!
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Why you'll love this recipe
✔️ This Mexican lasagna is a fun twist on traditional Italian lasagna, featuring seasoned taco meat, tender noodles, and lots of cheese!
✔️ Avoid the fussy boiling and draining of regular lasagna noodles-we use simple, no-boil noodles for fast prep.
✔️ You can easily freeze this taco casserole for a quick midweek dinner anytime you need it!
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- lean ground beef
- taco seasoning
- enchilada sauce
- no-boil lasagna noodles
- egg
- ricotta cheese
- cilantro
- shredded cheese I used a combination of mozzarella and cheddar cheese, pepper jack cheese would also be delicious!
Instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat the oven, prep the casserole dish, and set aside.
- Brown the ground beef and drain excess fat. Season with taco seasoning, add the enchilada sauce, and simmer.
- Mix together ricotta, egg and cilantro in a small mixing bowl.
- Next, in a 9x13 baking dish, assemble the casserole, layering meat sauce, pasta sheets, ricotta mixture, and cheese. Repeat layers, finishing with a layer of meat sauce and then cheese.
- Cover with aluminum foil and bake until the casserole is hot and bubbly. Remove from oven and remove foil. Broil the casserole for 2-3 minutes if desired.
- Let stand covered with foil for 10 minutes before serving.
Equipment
- 9"x13" casserole dish
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FAQ's
It is a hearty and filling meal that combines the flavors of Mexican cuisine with the comfort of lasagna. Of course, taco lasagna casserole has layers of meat, creamy ricotta cheese, and tender noodles!
Nope. Instead of using layers of corn or flour tortillas, we use no-boil lasagna noodles for a true fusion between two classic Italian and Mexican recipes!
Not usually, but be sure to double-check the directions on the package! Most no-boil noodles soak up the sauce from the casserole while it cooks, so they don't need any pre-cooking.
Homemade taco seasoning is easy! Make your own taco seasoning by mixing together chili powder, ground cumin, garlic powder, paprika, dried oregano, onion powder, salt, and black pepper. Then, combine it with any ground meat that you like!
Absolutely-assemble the casserole, cover it with foil, and refrigerate for up to two days. In the meantime, all those flavors will blend together, creating a super flavorful taco casserole.
Yep! You have to brown ground beef on the stove (or use leftover, cooked ground meat) before layering it in your prepared baking dish.
Top Tip
Make sure to let the taco lasagna casserole rest for 10 minutes before serving it. This allows all the creamy layers to set, and it'll be much easier to scoop and serve!
- Make sure your taco meat is cooked through by looking for any traces of pink before adding your taco seasoning. The color of the seasoning will make it difficult to see what bits of beef are still uncooked.
- If you don't have a baking dish, use a cast iron skillet! Cast-iron skillets distribute heat evenly like glass does, so your casserole will taste great.
- Taco lasagna casserole is a great meal to make in advance and freeze for later. Simply assemble the casserole and freeze it before baking. Then, when you're ready to eat it, thaw it in the refrigerator overnight and bake as directed.
Variations
Ground turkey, ground chicken, crumbled hot sausage, and pork are great alternatives to ground beef if you're not a fan.
Instead of noodles, feel free to use layers of tortillas. Both flour and corn tortillas will do the trick.
To bulk up this taco lasagna casserole, add sauteed onions or bell peppers. Also, consider stirring black beans into the meat mixture to make it stretch.
Finally, don't forget your favorite toppings! Anything you like with your favorite Mexican food will work. Try sour cream, green onions, fresh tomatoes, jalapenos, pico de gallo, guacamole, or crushed tortilla chips.
Be sure to finish off your cooked taco lasagna casserole with some fresh cilantro on top!
Storage
Refrigerate-Store leftovers in an airtight container or put plastic wrap over the baking dish. Keep in the refrigerator for up to three days.
Freezer-Freeze taco lasagna casserole leftovers for up to three months. Taco lasagna casserole is a great meal to make in advance and freeze for later too. Assemble the casserole and freeze it before baking.
Reheat-If frozen, allow the casserole to thaw in the fridge overnight. Then, reheat your leftovers using a microwave or in the oven (covered with foil) at 350 degrees F until warmed through.
Related recipes
- Lemon Chicken Casserole is one of my all-time favorite dinner recipes because it's flavorful, filling, and so easy to make.
- The Hash Brown Taco Casserole is a real crowd-pleasing dinner!
- Another ground beef-based recipe that the entire family loves is Stuffed Bell Pepper Casserole-minimal prep and just a few ingredients make a perfect weeknight dinner.
- Craving a traditional lasagna recipe? Look no further than Lazy Lasagna Casserole, with quick prep and all the cozy Italian flavors you love!
Serve with
- Fresh and spicy Mexican Coleslaw is perfect served alongside hearty taco lasagna casserole because it is light yet flavor-packed.
- Then, enjoy a traditional Mexican dessert-Coconut Tres Leches Cake makes your mouth water with its moist, rich, and caramelly taste!
- Mexican Martinis are a fancier version of margaritas, and the limey, tangy flavors are the perfect nightcap after a flavorful dinner.
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Mexican Lasagna Casserole
Ingredients
- 1 pound lean ground beef
- 1 ounce packet taco seasoning
- 28 ounce can enchilada sauce
- 1 package no-boil lasagna noodles
- 1 egg
- 16 ounces ricotta cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup minced cilantro
- 3 cups shredded cheese I used a combination of mozzarella and cheddar cheese
Instructions
- Preheat the oven to 350 degrees, and spray the casserole dish with nonstick cooking spray. Set aside.
- Brown the ground beef, breaking it into crumbles. When it's no longer pink, drain excess fat. Season with taco seasoning as per package instructions. Add the enchilada sauce and simmer for 10 minutes.
- Combine the ricotta, egg and cilantro in a small mixing bowl. Mix to combine.
- To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange a layer of noodles over meat sauce. Spread with ½ of the ricotta cheese mixture. Spoon 1 ½ cups meat sauce over mozzarella and top with ⅓ of the shredded cheese. Repeat layers, finishing with a layer of meat sauce and then cheese.
- Cover with heavy-duty aluminum foil and bake for 50 minutes until the casserole is hot and bubbly. Remove from oven and remove foil. Place under the broiler for 2-3 minutes if dissed.
- Let stand covered lightly with foil for 10 minutes before serving.
Lois says
This does look good. Will be giving it a try very soon. Love the way it looks.
Debra Clark says
Wonderful, enjoy the casserole Lois!