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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.
Gary leinberger says
Whoever does these videos needs to read the recipe !it says to drain the Rotella tomatoes clearly in the video they are not drained it also says in the recipe to divide meat mixture into three and to and with a tortilla on top with cheese(will burn top!) when clearly the video shows it ends with meat and cheese
Pat Cody says
I so agree. While the recipe sounds delicious and I will definitely give it a try, I wish the videos would match the written recipe. The recipe calls for 12 tortillas; 9 were used in the video. And as you pointed out, the Rotel was not drained. I too find it frustrating.
Arlene Slobecheski says
Geez, people! This is not a complicated recipe. As with any recipe, you can ad lib any way you like. Be wild, be free, be daring. Think about your needs and preferences and go with it. Karly is sharing her ideas not demanding that you follow her rules. I think I can honestly say she won’t show up at your house with the recipe police.
Love you Karly and your blog and your recipes. Viva la Karly!
Heather Whited says
Could you make this without the sour cream? My fiance doesn’t like sour cream.
Karly says
Yes, I’m sure you could. It really doesn’t taste like sour cream – just makes it more creamy.
Ellen says
Could you use corn tortillas instead of the flour tortillas?
Tami says
Yes! I make an enchilada casserole similar to this and I use corn tortillas.
Brenda says
This looks great. What about not layering it and just using it as a chip dip? I am going to try this soon either way!
Karly says
That would be tasty!
Katherine Badeaux says
Can u make it a head of time!!
Karly says
I haven’t tried it, but I’m sure you could.
Katherine says
Well I tried tonight and it was a hit we loved it!!
Penny says
What if you don’t like chiles? Can you use chopped tomatoes & maybe garnish with some black olives with your other yummy toppings at the end? Sounds delicious otherwise ?
Karly says
You can leave out the chiles. Black olives would be great.
Kathy says
Does it freeze ok?
Karly says
I haven’t tried it, but I think it would freeze fine.
Brittany says
I’m wanting to freeze my left overs so curious too
Susan says
Looks great
Kaz says
Used green chili sauce instead of diced tomatoes because food isn’t real food without green chili, here in New Mexico. Had I been out of green chili (banish the thought!), I would have used spicy salsa. I doubled the recipe and baked it in a 9×13 pan for 25 minutes. The very middle, bottom, tortillas didn’t soften up like the rest did, but it wasn’t an issue by any stretch. I used “spicy” everything where I could, and it came out amazing! Side dishes were refried beans and a salad.
Final thoughts: VERY easy, very tasty, my family loved it. This will be made in our house again!
Martha says
Green chilie is a must! New Mexico native here!
Sara Dav says
When I make this I am going to put a layer of sauce under the tortillas… thank you for this informative comment & I, too, would use green chili’s even though I’m a Hoosier in Indiana. :p
Sandra Pollard says
This looks good to me but could not locate nacho cheese soup so bought nacho cheese sauce. Bigger can. Will decide when mixing whether to use full amount or not. Either way, I am sure it will be delicious. Thank you
Cori Andrade says
Use cheddar cheese soup and a touch more taco seasoning.
Tabitha says
Yes I used cheddar cheese soup and added taco sauce, chipotle chili pepper, siracha seasoning. I also put a layer of Mexican rice w black beans.
Sandra Mason-Webb says
Hmmm, we can’t get nacho cheese soup, nacho cheese sauce or cheddar soup here in Australia – not sure what to use in place of it. We also don’t have the tomatoes with chili, but I can just use ordinary tomatoes and add some chili…..
Karly says
You could make a homemade cheese sauce here or you could just add in grated cheese. Cheddar or Monterey Jack would melt nicely. Queso fresco, if you can get it, would be nice as well.
Leonar Rodrivuez says
I made It with my home made taco meat, I am of Mexican descent and used the recipe my Mother used I Am 78 years Old
Marilyn says
Hello! Would you be willing to share your mother’s recipe for taco meat?
Laura B says
it looks very similar to a recipe i devised as an enchilada casserole. slight differences, but i will try yours sometime, too.
calichristy2 says
Thanx for sharing this is dinner tonight adding corn and pinto beans becausea 4serving in my house is never enough!!
Karly says
Sounds like great additions!
RandomMexican Guy says
I thought about making a Mexican style lasagna a few years ago, basically the same concept, ground beef Mexican style seasoning, tortillas instead of noodles. And then my wife said “Wouldn’t that just be enchiladas?” I was embarrassed with the idea, because yes, that already exists. It’s called enchiladas.
Karly says
Heh. But no enchilada sauce in this one, so I feel like it’s okay. But I’m just a random white girl, so I have no idea what I’m talking about – just that this is delish!
Myra Bruner says
I don’t like Ro-Tel so I substituted with refried beans. Garnished with lettuce, tomatoes & sour cream.
Karly says
Great sub!
Crystal says
When you mix the tamato and cheese and meat together do you have to put sour cream in it? Most of my family don’t like it but they love tacos.
Karly says
It’s so little cream cheese combined with the rest of the ingredients, that you really don’t taste it. It just helps add extra moisture and creaminess to the dish. You could use extra cheese if you prefer.
Melissa H. says
Where did you get the music used in the video?
Karly says
I purchased it from a website that sells royalty free music. Not sure which one, sorry.