Taco Lasagna

This taco lasagna is an easy to assemble dinner win!


  • 2lb ground beef
  • 1 small yellow onion, diced
  • 1.25oz packet taco seasoning
  • 28oz enchilada sauce
  • 10 8-inch flour tortillas
  • 12oz shredded Mexican cheese blend
  • Optional add-in: olives and chopped jarred jalapeños
  • Topping: pico de Gallo, guacamole, sour cream or salsa
  • Recipe

    Preheat oven to 350°F. In a medium skillet on medium-high heat, add onions and ground beef and cook until the beef is no longer pink and onions translucent. Blot or drain some of the grease if needed. Add taco seasoning and ¼ cup of water and stir together. Allow the mixture to simmer on low for 5 minutes. To a non-stick sprayed 13”x9” pan or casserole dish, layer in this order: 1/3 enchilada sauce, 1/3 tortillas 1/3 of the beef, 1/3 cheese. Repeat in the same order twice. Cover tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake for another 20 minutes. Rest for 10 minutes prior to serving.

    Approximate Nutrition Information for 1 slice (makes 16): 360 calories, 19g fat, 28g carbs, 19g protein

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    This taco lasagna is an easy to assemble dinner win!