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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.
Ebony Wesley says
Hello. I just bought all of the ingredients I need for this recipe . The only problem I had was finding the cheese sauce, so I bought jarred cheese whiz. Is this a good alternative??
Karly says
Yep, assuming you like the flavor of Cheez Whiz, this should work fine. 🙂
Holly says
This was delicious! I used 8 oz velveeta because already had it on hand. I mixed the cheese and tomatoes the skillet on lower heat to make sure the cheese got melted. Topped with sour cream when I served. Will definitely save this and have it again. Thanks!!
Tracey says
Saw this on the way home from work on a Friday night and decided to try it out! It was so easy to make (kids helped of course) and it was DELICIOUS! My oldest son (who is my picky eater) ate it all up! I didn’t use the cheese soup (i forgot it at the store) so i usex Ortega Taco Sauce for moisture and shredded cheese on each layer. Definitely adding to our weekday rotation because ita so quick and easy!
Karly says
Glad it was a hit! Taco sauce sounds like a great addition!
Teri says
Looks delist! Did you drain your Rotel?
Karly says
Yes, I did. Just updated the recipe to reflect that. 🙂
Evelyn Russell says
What could you use instead of the rote, my husband doesn’t eat tomatoes.
Karly says
Corn or black beans would work well here.
Joyce Flatt says
Could I use the large Restaurant Style White Corn Tortilla Chips, instead of the flour tortillas???
Karly says
I’m not sure tortilla chips would work well in this recipe, but you can try this one instead: http://www.bunsinmyoven.com/2014/10/23/dorito-chicken-casserole/ It has a bit more sour cream to help soften up the chips more.
Kathy says
I’m going to try this! Love anything Mexican. I use ground turkey for substitution of ground beef have also used shredded or cubed chicken.
Susan says
I clicked on the link and found no measurements or how long to cook it! I added my own amounts used corn tortillas and baked it just long enough to get hot through out. Thanks for the idea
Karly says
The recipe is directly above the comment section.
Jan says
IT looks good, and probably is, but there are so many recipes with cheese. I need to cut back on that ingredient.
Vi says
Does anyone know the nutritional values for the Taco Lasagna
Karly says
I do not calculate nutritional values on my blog, but you’re welcome to plug the recipe into one of the many free online calculators.
Lucy says
Has anyone successfully frozen this and then baked? If so did you thaw before baking or bake frozen? How much time do I add to baking time? Thank you!
Pamela Mantsch says
How do I find the written recipes???
I’m not very smart on these phones (as you can see)
Thank you
Pmants
Karly says
If you’re on a mobile device, you need to click the read more button under the first picture. After that, you’ll just scroll down until you see the recipe.
Connie says
Delicious! I made some substitutions only because I wanted to use what I had in the house. I used only 6 tortillasin our 9 x 13 pan which is due to our metric measures. I only had a small amount of sour cream that I wanted to use on top, so I used 3/4 cup of cottage cheese. I had a package of nacho cheese mix that I made up and thicken a bit with a flour slurry. My husband was expecting a Italian lasagna, but I came across your recipe. He had two servings and said he would like more. Definitely added into my rotation. Thank you for the recipe. I enjoy your blog.
Karly says
Sounds like some delicious changes! 🙂
Beth says
I made this tonight. The taste was good and I like the concept. But it was very heavy on the tortillas. It was too much. Now the leftovers are in the garbage. I’d reduce the number of tortillas and not layer that many together if I were to make it again.
Kelley says
Corn tortillas would cut done on the “doughy ” taste.
GAtripmom says
I didn’t have the nacho cheese soup on hand so I used a can of cream of chicken soup mixed with some jarred cheese queso dip I had in the fridge. Worked like a charm!
Karly says
Great swap! Thanks for sharing!
Beth-Slice of Southern says
I am soooo making this tonight. Glad I stumbled upon it. Love your blog, and I just bought your cookbook on Amazon! Can’t wait to try all the yummy pancakes. Thanks for all the great recipes.
Karly says
Thank you so much, Beth! I hope you liked the casserole!