This Cheesy Taco Lasagna recipe is a fun twist on the traditional lasagna dish that your family will love. Combining the classic flavors of tacos with the comfort of lasagna, this dish is sure to become a household favorite. The layers of tender tortillas, seasoned ground beef, creamy cheese sauce, and fresh pico de gallo create a unique, mouth-watering flavor that is irresistible.
I first tried this recipe when my husband and I were looking for a fun and flavorful twist on our traditional taco night. The combination of taco seasoning and lasagna layers created a delicious, satisfying meal that quickly became a family favorite. We love adding sour cream and chopped green onions on top for extra flavor and texture. This Cheesy Taco Lasagna has become a staple in our household, and we love making it for special occasions or just a cozy night at home.
Why This Cheesy Taco Lasagna Will Be Your New Go-To Dinner!
- A unique and delicious twist on the traditional lasagna dish
- Layers of tender tortillas, seasoned ground beef, creamy cheese sauce, and fresh pico de gallo create a mouth-watering flavor combination
- Perfect for family dinners, parties, or cozy nights at home
- Optional toppings of sour cream and green onions add extra flavor and texture
Ingredients:
- 1 package of taco size flour tortillas (approximately 12 tortillas)
- 680 grams (1.5 lbs.) of ground beef
- 1 packet of taco seasoning
- 2 cups Pico de Gallo
- 473 ml (2 cups) heavy cream
- 340 grams (3 cups) shredded Mexican cheese, divided
- 4 tablespoons butter
- Optional toppings: sour cream and chopped green onions
Directions:
- Preheat your oven to 400ºF (200ºC) and grease a 9×11 inch (23×28 cm) baking dish.
- Brown the ground beef in a pan, then drain the grease.
- Add the taco seasoning packet to the meat according to the directions on the packet.
- In a separate pot, melt the butter over medium-low heat. Add the heavy cream and gently mix with a whisk.
- Stir in 2 cups of the shredded cheese until it is melted and smooth.
- Cut the tortillas in half and use them to line the baking dish.
- To assemble the lasagna, layer 1/3 of the taco meat over the tortillas, followed by 1/3 of the cheese mixture.
- Sprinkle 2/3 cup of Pico de Gallo over the cheese and repeat the layers two more times.
- Sprinkle the remaining 1 cup of shredded cheese on top of the lasagna.
- Bake in the oven for 20 minutes or until the cheese is melted and bubbly.
- Let the lasagna cool for a few minutes, then serve with optional toppings of sour cream and chopped green onions.
Notes:
- You can substitute ground turkey or chicken for the ground beef if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can easily be doubled for larger gatherings or meal prep.
Cheesy Taco Lasagna
Ingredients
- 1 package of taco size flour tortillas approximately 12 tortillas
- 680 grams 1.5 lbs. of ground beef
- 1 packet of taco seasoning
- 2 cups Pico de Gallo
- 473 ml 2 cups heavy cream
- 340 grams 3 cups shredded Mexican cheese, divided
- 4 tablespoons butter
- Optional toppings: sour cream and chopped green onions
Instructions
- Preheat your oven to 400ºF (200ºC) and grease a 9x11 inch (23x28 cm) baking dish.
- Brown the ground beef in a pan, then drain the grease.
- Add the taco seasoning packet to the meat according to the directions on the packet.
- In a separate pot, melt the butter over medium-low heat. Add the heavy cream and gently mix with a whisk.
- Stir in 2 cups of the shredded cheese until it is melted and smooth.
- Cut the tortillas in half and use them to line the baking dish.
- To assemble the lasagna, layer 1/3 of the taco meat over the tortillas, followed by 1/3 of the cheese mixture.
- Sprinkle 2/3 cup of Pico de Gallo over the cheese and repeat the layers two more times.
- Sprinkle the remaining 1 cup of shredded cheese on top of the lasagna.
- Bake in the oven for 20 minutes or until the cheese is melted and bubbly.
- Let the lasagna cool for a few minutes, then serve with optional toppings of sour cream and chopped green onions.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe can easily be doubled for larger gatherings or meal prep.