Taco Lasagna
Taco night is about to get a delicious lift with Taco Lasagna! Bursting with the vibrant flavors, this 6 ingredient dish is quick to make and perfect for feeding your dinner crew!
Servings: 12 Servings
Calories: 290kcal
Ingredients
- 2 pounds ground beef
- 2 tablespoons dried minced onion or 1/2 cup diced yellow onion
- 2 1/2-3 tablespoons taco seasoning
- 28 ounces enchilada sauce
- 10 8-inch flour or corn tortillas
- 12 ounces shredded Mexican Cheese blend about 3 cups
- Optional add-ins: olives and chopped pickled jalapeños
- Toppings: pico de Gallo, guacamole, sour cream, queso or salsa
Instructions
- Preheat oven to 350°F. Grease a 13x9-inch baking dish with butter or non-stick cooking spray.
- Cook and crumble ground beef in a medium skillet over medium-high heat. Blot or drain some of the grease if needed.
- Add dried minced onions, taco seasoning, and ¼ cup of water (if needed for moisture). Stir and allow the taco meat to simmer on low heat for 2-3 minutes.
- To the prepared baking dish, create the lasagna layers in this order: 1/3 enchilada sauce, 1/3 tortillas, 1/3 of the meat mixture, and 1/3 cheese. Repeat in the same order twice.
- Cover tightly with aluminum foil. Bake for 30 minutes. Remove the foil and continue to bake for another 20-30 minutes, or until the top is golden brown and bubbling at the edges.
- Rest for 10 minutes prior to serving. Top with fresh cilantro, green onions, avocado, or a dollop of sour cream for extra flavor and freshness.
Video
Notes
Tips and Substitutions
- Ground Meat. Feel free to substitute lean ground beef with ground turkey, ground chicken, or even plant-based meat.
- Dried Minced Onion. Use fresh chopped onion for a bolder taste, or omit it if you prefer.
- Taco Seasoning. A packet of taco seasoning works great, but if you prefer a homemade taco seasoning, simply mix together these ingredients and adjust to your preference: 1 tbsp chili powder, ½ tbsp ground cumin, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp red pepper flakes, ½ tsp oregano, ½ tsp salt, ½ tsp black pepper.
- Enchilada Sauce. Salsa can be a great substitute for a different flavor profile, or try homemade enchilada sauce for a personalized touch.
- Tortillas. Corn tortillas or flour tortillas can be used for this taco casserole. You can also use keto or gluten-free option, or try using lasagna noodles if you prefer a traditional version.
- Extra additions: Feel free to add more ingredients to your taco preference. Some great additions are black olives, fresh or pickled jalapeños, green chiles, green pepper, or fresh tomatoes.
- Layers. Layer ingredients evenly to ensure consistent flavor and texture throughout the lasagna. Allow it to rest for about 10-15 minutes after baking; this helps the layers set and makes it easier to cut.
Nutrition
Serving: 1Serving | Calories: 290kcal | Carbohydrates: 20g | Protein: 26g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 1070mg | Potassium: 333mg | Fiber: 2g | Sugar: 6g | Vitamin A: 656IU | Vitamin C: 2mg | Calcium: 371mg | Iron: 3mg
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