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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.
Leigh Anne says
I made this for dinner tonight, except I had to switch the nacho cheese for the cheddar cheese soup, used corn tortillas, & mixed pepper jack with cheddar cheese on top, and we all loved it! Thanks!
Nicole Nelson says
Do you cover when you bake it?
Karly says
Nope!
Katie Largent says
I made this with the following additions: a large onion, chopped, that I browned in olive oil before I added the ground beef. I then added a can of black beans, drained. I used more than one packet of taco seasoning, because I was using more ingredients. I HATE hot, spicy food, so I used canned diced tomatoes with basil, garlic, and oregano in place of the Ro-Tel tomatoes. I got condensed Cheddar cheese soup in place of nacho cheese soup for the same reason — no heat. I used corn tortillas instead of flour ones. I had a little ricotta left over from something, so I stirred that in with the tomatoes and cheese soup; and I added about a half cup of cottage cheese. Just because. I put one layer of tortilla, one layer of meat mixture, another layer of tortilla, a final layer of meat mixture, and a final layer of tortilla. I used 18 six-inch tortillas because that’s the only size of corn tortillas I could find. I baked the dinner in a 9X13 pan, which was almost full. I used more grated Cheddar because the dish was larger than 9X9, and I mixed some grated Asiago cheese in with the Cheddar. I baked it 35 minutes covered with aluminum foil and about 10 minutes uncovered. I served it with LOTS of freshly chopped cilantro, not one of my favorite garnishes, but it was PERFECT for this dish. My husband added sour cream and medium-hot salsa to his plate. We both loved it. Pretty easy to make, and of course we’ll have leftovers. Yum.
Ann Griseto says
Made this tonite! Added a can of black beans and a cup or so of frozen corn! SO Yummy!!
Karly says
Sounds like great additions!
Patti says
can I get it all ready today and cook it tomorrow? or should I cook it today and just reheat?
Karly says
I would cook first and then reheat. The tortillas might get a bit soggy otherwise.
Carol says
What size can of tomatoes ? I have a 10 oz and a 28 oz?
Karly says
Oh, I’ve never seen a 28 ounce can of Ro*Tel! You’ll want to use the 10 ounce.
Danny says
Trying this tonight
Karly says
Hope you loved it!
Kris says
Can you substitute hamburger meat with chicken or any other meat ?
Karly says
Yes, ground turkey or chicken would be work just as well as ground beef. You could also use cooked, shredded chicken.
Colleen says
Making this tonight. It’s actually in the oven now! Can’t wait until it’s done and dinner time!!
Karly says
Hope you enjoyed!
Haley says
Can u double it for a 13×9 pan ? If so what’s the cooking time
Karly says
I’m sure you could! I think the baking time would be about the same since you’re just warming everything through.
Shari says
I made a mistake and bought just a can of tomatoes instead of the rotel, what should I do
Karly says
You can add canned green chiles or some diced jalapeno if you’d like.
Diane says
I live in Bangkok and we don’t have the Rio Tel tomatoes nor Nacho Cheese Soup. What can I use in place of these ingredients?
Karly says
Salsa and cheese sauce should work just fine. Shredded cheese would also work. 🙂
Erica says
Do you have instructions for freezing this for a make ahead meal?
Shawna says
My son hates tomatoes so I swapped out the Rotel for refried beans. Started with a layer of tortillas then spread a layer of beans followed by a mixture of the taco meat, sour cream and nacho cheese sauce… repeat. Turned out great!
Karly says
Refried beans is a great swap! 🙂
Paul says
Tips! May Use beef, turkey,chicken or refried beans if vegetarian . Use mrs dash extra spicy or cayenne pepper powder 1 to 2 tbsp for low sodium, season according to desired taste. Use 8oz of grated cheese and 8 oz of cream cheese instead of soup if desired. I used 1 pint of my homemade salsa instead of rotel but I would drain the rotel and use that instead of water to the seasoning and meat. Low carb I used dreamfields lasagna noodles, low carb for diabetics ! Boil the noodles. Also always grate a block of cheese! Pre grated cheese has an anti caking agent that stops it from sticking to itself and doesn’t melt like a block of grated cheese. I would use high fiber wheat tortillas or dreamfield lasagna. I prefer low carb low sodium. I don’t try to mix the cream cheese, I just cut it into strips and add it to the meat and cook it after seasoning had mixed in so it evenly melts. If using the lasagna noodles you can use half the mixture In between the noodles and stop with a top layer of noodles and top with a thin layer of salsa or tomato sauce and cilantro and then the grated cheese and just cook for about 10 minutes or until chesse has melted. I love the original recipe but I prefer low carb low sodium so I changed it accordingly
Donna says
Do you no what the carb count would be? Or even a rough estament. trying to see if this would mess up my sugar.
Karly says
It would heavily depend on what products you use. Lower carb tortillas will make a big difference. I’d recommend using one of the free online calculators to calculate the nutrition values. 🙂