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TACO CASSEROLE starts with a handful of ingredients and gets layered together to make the best taco lasagna with tortillas! It’s a big hit with our whole family and makes taco night so fun!
Oh, yes, that’s right. I made you all a Mexican lasagna with tortillas instead of noodles.
This is one of those easy weeknight recipes that the entire family gets excited about when they see it come out of the oven, all steamy and cheesy and gooey.
I mean, my family love love loves taco night.
Thank goodness for that, because we seriously eat some form of tacos every couple of days. My fried tacos are always a hit.
In fact, I’ve been on a major scrambled egg taco kick lately. It’s the easiest dinner in the world – scramble some eggs, stuff them in a steamy tortilla, top with cheddar, and drizzle on some hot sauce.
My husband thinks it’s kind of weird, but my daughter and I are absolutely in love with scrambled egg tacos.
It’s probably the most perfect comfort food on the planet and they takes about 5 minutes to make. Hard to go wrong with that.
This taco lasagna is perfect for busy weeknights!
The kids never complain about tacos, but the husband starts to get this look in his eyes when he sees me pull out the tortilla warmer. A look that says, “can we maybe eat dinner with a fork just once this week?”
Forks. Pfft. Overrated.
But, I love the man, so I turned my love of tacos into this taco lasagna with tortillas!
You’re going to flip for this one.
This recipe is just seven ingredients and beyond simple to throw together!
I use a can of Nacho Cheese Soup in here, because hello. Nacho cheese!
You can swap in cheddar soup or cream of chicken/mushroom soup, if you prefer! You could also probably get away with just melting up some Velveeta with milk in place of the canned soup or using a jar of cheese sauce. I mean, this is a pretty simple recipe and I can’t imagine you’ll be able to mess it up!
Pin this taco casserole to save for later!
I get a lot of questions about the tortillas in this recipe and whether or not they get soggy. I don’t find them soggy myself, but if it’s something that you’re worried about, I’m happy to say that yes, corn tortillas would work instead. 🙂
Update: Y’all loved this recipe so much that I decided we needed a burrito version as well! Check out my Burrito Casserole and give that a try too!
All of these Mexican casseroles are so good and I just know you’re going to love them all. Mexican for dinner every night! 🙂
I also made a chicken enchilada casserole that is similar to this one.
Give this taco lasagna a try and let me know what you think!
Taco Lasagna
Ingredients
- 1 pound lean ground beef
- 1 packet taco seasoning
- 1/4 cup water
- 1 can Ro*Tel diced tomatoes with chiles drained
- 1 can Nacho Cheese Soup
- 1/4 cup sour cream
- 1 cup grated cheddar
- 12 8-inch soft tortillas
- Guacamole, cilantro, sour cream for topping, as desired
Instructions
- Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray.
- Add the beef to a large skillet over medium heat and crumble as it cooks. Drain grease when cooked through.
- Add the taco seasoning and water to the skillet and cook for 2 minutes.
- Dump the tomatoes, cheese soup, and sour cream into a medium mixing bowl. Stir in the cooked meat.
- Place 3 tortillas in the bottom of the prepared baking dish. Top with 1/3 of the meat mixture.
- Repeat layers, ending with a layer of tortillas on the top. Sprinkle the cheese over the top.
- Bake for 20 minutes or until hot and melty.
- Serve sprinkled with chopped cilantro, guacamole, and extra sour cream, as desired.
Joy P. says
Can this be made in a 9×13 pan because the 9×9 just isn’t enough for my family because they love it so much…if it is possible would I just double the recipe???
Karly says
Sure! Just double to recipe and it should be perfect in a 9×13.
Joy P. says
Thank You Karly…I will give it a try and let you know how it turns out 🙂
Lori says
If you double the recipe which I was going to ask as well, do you alter the cooking time?
Karly says
You probably wouldn’t need to. Everything is cooked, so you’re just getting it all hot and melty together.
Michelle G says
This was so incredibly yummy! And easy! Even my 14 year old son made it! loved it with the guacamole addition on the side. We will definitely be making this again! Thanks so much!
Karly says
Guac makes everything better! 😉
Kathy Osborn says
Please din’t tell me how great it looks, I wnat to know how it tastes……
Bryn says
How would this freeze do you think? Before or after baking?
Karly says
I’ve never tried freezing this, but I would probably freeze before baking if I were going to try. 🙂
Sarah says
This looks amazing. I’ll take seconds, please!
Karly says
And thirds, too! 🙂
John says
This was a hit at our place. I did add a can of refried beans to the cooked meat mixture to give it a more substantial feel. A little hot sauce doesn’t hurt either. I’m gathering a hit list of your recipes Karly. Gonna make me a cook star in our house. Thanks!
Letitia says
Hello can O use corn also or black beans?
Karly says
Sure! Just be sure to drain it before adding it to the mixture.
Cyndie says
This sounds great & I plan on making this today, but I was wondering do you use flour shells or corn shells?
Karly says
I use flour, but corn would probably work as well. 🙂
Ethan W. says
Why have I never thought of that awesomeness! It’s meal that 10/10 would cook it.
Carolyn @ Cabot says
Looks like a crowd pleaser!~Carolyn @ Cabot
Kimberly Fay says
What is nacho cheese soup?
Karly says
It’s like cream of chicken soup, but cheese flavored. You’ll find it by the other condensed soups. 🙂
Ciara says
I’m having a hard time finding the nacho cheese soup. Any suggestions on something else I can use?
Karly says
Can you find the cheddar cheese soup? That would work just as well. 🙂
Julie says
Nope we don’t have nacho cheese soup or cheddar cheese soup. Any other suggestions ?
Karly says
Melted velveeta or any kind of packaged cheese sauce should be fine here. You just want a thick cheese sauce – you could even make your own if you wanted.
Tracey says
I didn’t use any and mine turned out fine. I used shredded cheese instead. I also used the taco seasoning and the Ortega Taco Sauce in the ground beef. So it was moist and gooey.
Jill says
I used a can of premium cheese that was In with the taco stuff.
Joanne says
I make a dish very similar to your taco lasagna, but make enchilada sauce instead of using the tomatoes. Your lasagna looks delicious, too!
Karly says
Ooh, that sounds good too!
Elizabeth @ Confessions of a Baking Queen says
All that cheeese and tortillas instead of noodles! Yum. I made a dish just like this years ago but I obvi didn’t do it right cuz yours looks to die!! Mmmmm
Karly says
Oh, I’ll bet yours was just as good! 🙂
Dennis Kitchen says
Sounds good, but we eat mostly vegetarian. Any ideas to substitute for the ground beef?
Karly says
Whatever you normally use as a sub for ground beef in tacos should work here.
Maria D. says
This looks really tasty! I’ve had a “Mexican Lasagna” that I purchased at a store and loved but have no idea how it was made so I’m going to give this one a try
Karly says
Hope you enjoy it!
Carlee says
Yummy! We love tex-mex food and the more cheese and flavor the better! This would be a hit at our house.
Karly says
Hope you give it a try!
Twyana says
What are the ingredients
Karly says
The complete recipe is in the gray recipe card above the comment section. If you’re on a mobile device, click the read more button below the first photo.
Danny says
What do you do if you if you want to cook for 20
Karly says
This serves 4-6 depending on the size of your appetites, as is.
Marilyn Phelps says
Karly do you use corn or flour tortillas?
Karly says
I use flour tortillas in this.