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Put a twist on taco night with this easy Taco Lasagna Casserole. It has layers of corn tortillas, cheese, seasoned beef and green chiles. I have been making this recipe for over 20 years and it’s always a hit at any party. It’s a hearty, comforting dinner that’s great for family dinners or potlucks.
Why You’ll Love My Taco Lasagna Recipe
I got this recipe from the wife of a teacher colleague when I first started teaching, back in 2000. She brought it to a party and I immediately had to have the recipe. I’ve been making it ever since, and it’s my go-to meal to take to a friend in need.
It’s layered just like a traditional lasagna but instead of lasagna noodles you use corn tortillas like you would for enchiladas. Add some other favorite southwestern ingredients like seasoned ground beef, cheese, and green chiles and you end up with family-friendly dinner that’s easy to make.
It’s so much easier than making enchiladas or lasagna, too. No boiling pasta required and instead filling and rolling the tortillas you just layer everything in your baking dish. You still get all the great flavors but without all the work – this is an epic casserole recipe!
Ingredients Needed
- Ground Beef: You can also substitute ground turkey. I’ve made it both ways.
- Taco Seasoning: Use your favorite packet. Because we’re using the packed you don’t need to add any chili powder or spices – makes life so much easier! Feel free to use a homemade taco seasoning if you have one!
- Canned Diced Tomatoes: I love using petite diced but either one works fine.
- Tomato Sauce: Use a small can
- Diced green Chiles: The kind that come in the can – add so much spice!
- Corn Tortillas: You can swap mini flour tortillas if you prefer, but corn soaks up the filling better.
- Monterey Jack Cheese: Can’t have lasagna without cheese! I’ve also made this with cheddar cheese – pepper jack cheese would be fantastic too!
How to make Taco Lasagna Casserole
- Cook the meat in a large skillet until it’s browned. Add the taco seasoning, tomatoes, tomato sauce, and green chiles.
- In a small bowl, combine ricotta cheese with the eggs.
- Cut your corn tortillas in half and shred your cheese. Drain a can of sliced olives.
- Spread half of the beef mixture in the bottom of a 9×13 inch baking dish. Place half of the tortillas in an even layer on top. Spread half of the ricotta over the top and the sprinkle half of the shredded cheese over the top.
- Repeat the layers again starting with the beef and then top the casserole with the rest of the shredded cheese and olives.
- Bake until the cheese is melted and the casserole is heated through.
Expert Tips
- We love this taco casserole just as it is hot from the oven, but sometimes we add some toppings like you would for enchiladas. Here are some ideas if you want to add some garnishes:
- Spoon your favorite salsa over the top.
- Add some sour cream.
- Sliced avocado, olives and green onions are great.
- Add a spoonful of guacamole.
- A sprinkling of chopped cilantro or parsley adds a nice pop of color.
- If you are busy, make it ahead of time! You can make the filling and assemble the casserole, then cover it with plastic wrap and aluminum foil up to a day in advance.
- You can freeze the entire casserole too – thaw in refrigerator before baking.
- If desired, you can add a can of black beans (drained) to the filling while cooking.
FAQs
Leftovers will be good kept in the fridge for up to three days. You can keep them in the freezer in an airtight container for a month and then reheat them when you want some!
If you do freeze them, portion them into single servings so it’s easier to heat up.
Southwestern Lasagna Casserole Recipe
Ingredients
- 1 ½ pounds ground beef
- 1 package taco seasoning
- 1 (15 ounce) can diced tomatoes
- 2 (8 ounces each) cans tomato sauce
- 1 (4 ounce) can diced green chilis
- 10 corn tortillas cut in half
- 8 ounces ricotta cheese
- 2 large eggs lightly beaten
- 2-3 cups shredded Monterey Jack cheese
- 1 (2.25 ounce) can sliced olives, drained
Instructions
- Preheat oven to 350°F.
- In a large skillet, brown the beef; drain fat. Add the taco seasoning, diced tomatoes, tomato sauce, and green chilis. Mix well and bring to a boil, reduce heat to low and cook uncovered 5 minutes.
- Combine ricotta cheese and eggs in a small bowl.
- Spread half the meat mixture in the bottom of a 9×13-inch pan. Top with half the tortillas and carefully spread half the ricotta mixture over the tortillas, then sprinkle with half the cheese. Repeat the layers, top with remaining cheese and olives.
- Bake for 20-30 minutes, or until cheese is melted and everything is heated through. Let stand 10 minutes before cutting into squares.
Recipe Notes
- You can make the filling and assemble the casserole, then cover it with plastic wrap and aluminum foil up to a day in advance.
- You can freeze the entire casserole too – thaw in refrigerator before baking.
- If desired, you can add a can of black beans (drained) to the filling while cooking.
Hello! Can this be frozen before cooking? I’d like to make for a new mom! Looks delicious!
I am certain it can!
This was fabulous! I used flour tortillas since we prefer them. We only got about 5 servings but that’s because we really liked it.
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