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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.
Milanka says
Is is spicy? I can’t handle when it burns in the month, but love the flavors of Mexican food, so I want to make it, but wanted to make sure first. If it is spicy what I can I substitute to make it eatable? Thank you.
Karly says
I don’t find it spicy at all, but you could substitue mild Ro*Tel if you’re really worried about it.
Jeannine says
What size can of soup do you use? What size can of diced tomatoes do you use?
Karly says
Both cans are the 10-14 ounce size. I’m not sure exactly, just the normal sized small cans. 🙂
Jeannine says
Thank you! I’m going to try and make it tonite! 🙂
Ashnm says
The tortillas got way to gooey and mushy after I baked it, it was so bad I had to throw it out. I tried again, the same thing happened. It was like sloppy mush.
Ashnm says
What can I do to fix this??
Karly says
Hmm, sorry it didn’t work out for you. The tortillas do soak up the juices and become soft, but we all enjoyed the texture. Did you drain the tomatoes before adding them? That might have contributed to the sogginess.
Sasha says
I was wondering can the leftovers be refrigerated for the next day or do they have to be thrown away because the tortillas would be too hard after being refrigerated?
Karly says
I’d reheat this in the microwave and the tortillas should soften right back up. 🙂
Martie says
In the recipe, it says to drain the Ro-Tel, but the video looks like you added it undrained… What is correct?
Karly says
I drain it…just didn’t do a great job while hurrying to get the video made. 😉
Tara says
What temperature do you bake this in the oven?
beverky says
Why is the written recipe so hard to find. I have not found it yet. Giving up on this website.
Kathleen says
If the video is coming up, I noticed the recipe quickly disappears! There is a button below the video that you can “click for recipe” … and this brings it back! (I didn’t notice that button at first, and was also becoming frustrated!)
Karly says
There is a button under the video that says CLICK FOR RECIPE. Click that and you’ll find the recipe.
Kris says
I thought I had everything necessary to make this dish. Of course I ran out of taco seasoning. So I subbed the ground beef for chorizo I had in the freezer and it was excellent. I have since resupplied my taco seasoning and will be making it according to directions next week 😀
Karly says
I bet chorizo was great in this!
Dawn says
I made this last night it was so good my family loved it I served mine with Mexican rice definitely will be making this again and again
mechelle Eaton says
I have to say my family loves when I make tacos now . I make more than enough so I have left overs to make this dish and is now everyone’s favorite in my house. I love the fact that it’s so quick and easy to make. Delicious.
Karly says
Awesome! Glad to hear that!
Kaitlyn Duke says
This recipe is amazing. Made it once for my boyfriend and his roommates and I’m making it again tonight!! LOVE LOVE LOVE
Karly says
So glad you guys enjoyed it!
Robert McGehee says
Do you cover the dish before putting in the oven?
Karly says
I don’t.
Norma Brake says
This sounds so good, can’t wait to try it. I bet that filling baked all by itself would make an awesome dip too.
Karly says
I bet you’re right!
Eden says
Have you ever refrigerated before baking? I was going to make ahead of time then put in oven tomorrow.
Monika says
I was wondering the same thing
Karly says
I haven’t…not sure if the tortilla would start to break down or not.
Danny says
I’m cooking this for a birthday party, about 20-25 will be there, i also found Fiesta nacho cheese soup for it, going to try it out