Cheesy Taco Lasagna Recipe with Bold Mexican Flavors Tips, FAQ & printable recipe

Tips for success

For the cleanest slices, use a very sharp serrated knife or a sturdy offset spatula to cut through the layers of pasta. Wipe the blade clean between each cut to prevent the cheese and meat from sticking and pulling the layers apart.

If the lasagna seems too loose when hot, let it cool slightly longer; it will firm up significantly as it approaches room temperature.

To enhance the flavor profile, try using a fire-roasted salsa or a salsa verde for one of the layers. This adds a smoky or tangy note that contrasts beautifully with the rich, creamy ricotta cheese.

Additionally, seasoning each layer of ricotta with a pinch of salt, black pepper, and garlic powder before assembly ensures that every component of the dish is seasoned perfectly.

Variations

• Spicy Jalapeño Taco Lasagna: Add chopped pickled jalapeños to the beef mixture and use pepper jack cheese instead of cheddar for an extra kick of heat.
• Vegetarian Taco Lasagna: Substitute the ground beef with a mix of pinto beans, black beans, and diced bell peppers sautéed with taco seasoning.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the baked or unbaked lasagna tightly wrapped in foil and plastic wrap for up to 3 months.

Reheat

Reheat individual portions in the microwave for 2 minutes, or warm the entire dish covered with foil in a 350°F (175°C) oven for 20 minutes.

Leftovers should be cooled to room temperature for no more than two hours before being stored. Place the remaining lasagna in an airtight container or cover the baking dish tightly with plastic wrap. Store it in the refrigerator for up to four days.

This entire casserole can be assembled up to 24 hours in advance. Cover the unbaked lasagna tightly with plastic wrap and store it in the refrigerator.

When ready to bake, remove the wrap, cover with foil, and bake at 375°F (190°C) for 35 minutes, then uncover and bake for an additional 10 minutes until bubbling.

Serving ideas

Serve this hearty lasagna alongside a simple green salad dressed with a lime-cilantro vinaigrette to cut through the richness of the cheese. Warm tortilla chips with fresh guacamole or additional salsa also make excellent accompaniments, adding a pleasant crunch to the meal.

For a festive presentation, set up a topping bar next to the warm casserole dish. Offer bowls of sour cream, sliced jalapeños, diced avocados, and lime wedges.

This allows everyone to customize their individual slices with their favorite taco toppings, enhancing both the flavor and the dining experience.

Frequently asked questions

Recipe card

Cheesy Taco Lasagna Recipe with Bold Mexican Flavors

Prep 20 minCook 35 minRest 10 minTotal 1 h 5 minServes 8

Ingredients

• 1 1/2 lb ground beef
• 1 packet taco seasoning
• 1 can black beans, drained and rinsed
• 2 cups salsa
• 15 oz ricotta cheese
• 3 cups shredded cheddar cheese
• 12 lasagna noodles, cooked
• 1/2 cup corn kernels
• 1/4 cup minced fresh cilantro

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it is completely browned and no longer pink. Drain any excess grease from the skillet.
2. Reduce the heat to medium. Stir in the taco seasoning packet, half of the black beans, and half of the salsa. Simmer the mixture for 5 minutes until the sauce thickens slightly and the beef reaches a safe internal temperature of 160°F (71°C).
3. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spread a thin layer of salsa over the bottom of the dish to prevent the pasta from sticking, then layer four cooked lasagna noodles over the salsa.
4. Spread half of the ricotta cheese over the noodles. Top with half of the simmered taco beef mixture, followed by one cup of shredded cheddar cheese. Repeat the layers, starting with four noodles, the remaining ricotta, the remaining beef mixture, and another cup of cheddar.
5. Place the final four lasagna noodles on top. Spread the remaining salsa over the noodles, then sprinkle the remaining cheddar cheese, the rest of the black beans, and the corn kernels evenly over the top. Bake uncovered for 25 to 30 minutes.
6. Remove the casserole from the oven and let it rest for 10 minutes before slicing. Garnish the top with minced fresh cilantro. Slice with a sharp spatula and serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

32 g

Fat

26 g

Fiber

4 g

Sugar

5 g

Sodium

980 mg

Automatic estimate from the ingredient list, not laboratory-verified.