This Spicy Taco Lasagna Recipe is one of those magical dishes that brings together the comforting hug of lasagna and the bold, zesty flavors of tacos. It’s a fun twist you’ll want to make again and again, especially when you crave something hearty but packed with a kick.
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Why You'll Love This Recipe
I remember the first time I made this Spicy Taco Lasagna Recipe—my family couldn’t stop raving about it. It hits that perfect balance of cheesy, spicy, and satisfying. Plus, it’s surprisingly forgiving, so even if you’re not a seasoned cook, you can pull this off without stress.
- Bold Flavor Combination: The mix of taco spices with enchilada sauce and salsa gives it a vibrant, spicy kick you don’t usually expect in lasagna.
- Easy One-Dish Meal: It’s all layered and baked in a single casserole dish—meaning less cleanup and more time to relax after dinner.
- Customizable Layers: Whether you want it extra cheesy, loaded with beans for protein, or add some veggies, it’s totally adaptable to what you like.
- Great for Feeding a Crowd: This recipe serves around 12, so it’s perfect for family dinners, potlucks, or meal prep.
Ingredients & Why They Work
The ingredients in this Spicy Taco Lasagna Recipe work so well because they bring together traditional Mexican flavors with the familiar comfort of Italian lasagna. Using uncooked noodles saves prep time, while layering rich ricotta and melty cheddar cheese keeps everything creamy and balanced.
- Red enchilada sauce: Adds a subtle smokiness and depth that complements the salsa’s fresh tang.
- Salsa (thick & chunky): Brings texture and a lively tomato flavor—choose your favorite brand or homemade.
- Uncooked lasagna noodles: Saves time by cooking straight in the sauce as it bakes.
- Ground beef: Provides hearty protein and a classic taco base.
- Onion and garlic: Build foundational, savory flavor in the meat mixture.
- Taco seasoning packet: Packs in the iconic spicy taco flavor without extra fuss.
- Black beans: Add fiber and a creamy texture that balances the spices.
- Ricotta cheese: Keeps the layers moist and creamy—don’t skip it unless you swap for cottage cheese or sour cream.
- Dried oregano: Offers an herby note to round out the richness.
- Egg: Helps bind the ricotta mixture for perfect layering.
- Shredded cheddar cheese: Melts into gooey, golden perfection—save some for the topping to get that bubbly crust.
Make It Your Way
I’ve made this Spicy Taco Lasagna Recipe loads of times and love how easy it is to tweak. Sometimes I sneak in diced bell peppers or corn for extra veggies, or swap ground beef for turkey for a lighter version. Trying different cheese blends is also a fun way to personalize it!
- Variation: Once, I swapped the taco seasoning for a smoky chipotle mix and it gave the dish a deep smoky richness that my friends adored.
- Vegetarian twist: You can substitute the beef with sautéed mushrooms or a meatless ground product, and it still tastes fantastic.
- Spice Level: Adjust the salsa heat or add diced jalapeños to turn up the spice if you like it hotter.
Step-by-Step: How I Make Spicy Taco Lasagna Recipe
Step 1: Brown the Beef and Build Flavor
Start by browning your ground beef over medium heat. When it’s halfway cooked, toss in the diced onion to soften and bring sweetness. Add the garlic during the last minute so it doesn’t burn but still releases those delicious aromas. Drain the excess grease—too much fat will make the lasagna soggy.
Step 2: Simmer with Taco Seasoning and Beans
Pour in about two-thirds of a cup of water, sprinkle in the taco seasoning, and bring it all to a boil. Then lower the heat to a simmer and let it thicken. Stir in the black beans last—they shouldn’t be mushy but just warm through. Once everything’s combined, set your meat mixture aside.
Step 3: Mix the Sauces and Prepare Ricotta Blend
Combine the red enchilada sauce with the chunky salsa for that signature spicy and tangy sauce layer. For the creamy ricotta, stir in dried oregano and a beaten egg—this keeps the cheese layer stable and velvety when baked.
Step 4: Layer It Up
Spoon a bit of the sauce mixture on the bottom of your 9x13 casserole dish. Layer four uncooked noodles over it, then spread one-third of the ricotta, a third of the meat mixture, a third of the sauce, and sprinkle about a cup of shredded cheddar. Repeat this layering once more, and finish with the final noodle layer topped with the remaining ricotta, meat, and sauce—but no cheese on top just yet.
Step 5: Bake Covered, Add Cheese, Then Finish Baking
Cover the dish tightly with foil—that steam is what cooks those noodles just right. Bake it for 45 minutes, then remove the foil and sprinkle the last 2 cups of cheese evenly over the top. Pop it back in the oven uncovered for 15 more minutes until the cheese is golden and bubbly. Let it rest 15 minutes before serving so the layers set beautifully.
Top Tip
After making this Spicy Taco Lasagna Recipe multiple times, I learned a few tricks that make it come out perfect every time. Getting the balance right between letting the layers meld and not overcooking the noodles is key.
- Use thick salsa: Thin salsa can make the lasagna watery, so go for chunky for texture and flavor.
- Don’t skip draining the beef: If you leave too much grease, your dish will be greasy and soggy.
- Tightly cover with foil: Seal in the steam to cook the noodles perfectly during the first bake.
- Let it rest: Waiting 15 minutes after baking helps the flavors settle and makes slicing easier.
How to Serve Spicy Taco Lasagna Recipe
Garnishes
I love topping mine with a dollop of sour cream—it adds a cool creaminess that balances the spice. Fresh green onions or chopped cilantro brighten things up, and a sprinkle of fresh parsley gives it a fresh pop of color. For that extra zing, try some sliced jalapeños or a squeeze of lime.
Side Dishes
Mexican rice or simple cilantro-lime rice pairs beautifully here. A crisp green salad with a tangy vinaigrette can lighten the meal, and if you want to keep the fiesta rolling, some corn on the cob (grilled or boiled) makes a perfect sidekick.
Creative Ways to Present
For parties, I've layered this in smaller individual ramekins for personal lasagnas—super cute and great for portion control. Or, serve it in a big cast iron skillet straight out of the oven for a rustic, hearty presentation that invites everyone to dig in family-style.
Make Ahead and Storage
Storing Leftovers
I usually cover leftover Spicy Taco Lasagna tightly with foil or plastic wrap and refrigerate it. It stays fresh for up to three days, and reheats beautifully without drying out as long as you cover it while warming.
Freezing
This recipe freezes exceptionally well! I sometimes assemble it completely, wrap it tightly with foil, and freeze for up to three months. When ready, thaw overnight in the fridge. Just add extra baking time if it’s still chilled.
Reheating
To reheat, cover the lasagna with foil to prevent drying, and warm at 350°F for about 20-25 minutes or until heated through. If you like melted cheese on top, sprinkle a bit more before the last 5 minutes uncovered.
Frequently Asked Questions:
Yes! Flour tortillas can make this dish even easier since they don’t require pre-cooking, and they soak up the sauces wonderfully, giving you a softer and slightly different texture. Just layer them the same way as noodles.
The heat level depends largely on your choice of salsa and taco seasoning. If you prefer milder dishes, opt for a mild salsa and seasoning. For more kick, choose hotter varieties or add jalapeños or crushed red pepper.
Absolutely! Swap the ground beef for seasoned sautéed vegetables like mushrooms, zucchini, or bell peppers, or use a plant-based ground meat substitute. Make sure to keep the black beans for that protein punch.
Yes, you can prepare the entire lasagna up to two days ahead and keep it refrigerated until baking. You can also freeze it before baking for longer storage; just thaw it completely before cooking, and add a few minutes to the bake time since it will be colder.
Final Thoughts
This Spicy Taco Lasagna Recipe is one of those special meals that brings friends and family together around the table with smiles. It’s comforting, exciting, and straightforward enough to make any day feel like a celebration. Give it a try—I bet it will become one of your go-to dishes too!
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Delicious Recipe
- Prep Time: 30 minutes
- Rest Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
A delicious and hearty Taco Lasagna that combines classic Mexican flavors with the comforting layers of traditional lasagna. Featuring seasoned ground beef, black beans, enchilada sauce, layered with lasagna noodles, ricotta cheese mixture, and plenty of cheddar cheese, this dish is perfect for family dinners or meal prepping ahead.
Ingredients
Sauce and Meat
- 10 oz. red enchilada sauce
- 24 oz. thick & chunky salsa
- 1 lb. ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 oz. packet taco seasoning
- ⅔ cup water
- 15 oz. can black beans, drained and rinsed
Pasta and Cheese Mixture
- 12 uncooked lasagna noodles
- 15 oz. Ricotta cheese
- 1 tablespoon dried oregano
- 1 egg
Toppings
- 4 cups shredded cheddar cheese, divided (3 cups + 1 cup)
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit to get it ready for baking.
- Cook the Meat: Brown the ground beef over medium heat in a skillet. Add the diced onions halfway through cooking and the minced garlic during the last minute. Drain any excess grease from the pan.
- Season the Meat: Add ⅔ cup water and the taco seasoning packet to the cooked meat. Bring the mixture to a boil, then reduce heat to a simmer and cook until the sauce thickens. Stir in the drained black beans and remove from heat.
- Prepare Sauce Layer: Combine the red enchilada sauce and the thick & chunky salsa in a bowl. Spoon a layer of this sauce mixture over the bottom of a 9 x 13 inch casserole dish.
- Mix Ricotta Cheese Layer: In a separate bowl, combine ricotta cheese, dried oregano, and egg until well mixed.
- Assemble First Layer: Place 4 uncooked lasagna noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, then one-third of the meat mixture, followed by one-third of the sauce mixture. Top this layer with 1 cup of shredded cheddar cheese.
- Assemble Second Layer: Repeat the previous layer with another 4 noodles, one-third ricotta, one-third meat, one-third sauce, and 1 cup cheddar cheese.
- Assemble Third Layer: Place the final 4 noodles on top, spread the remaining ricotta, meat, and sauce mixture evenly. Do not add cheese yet on this layer.
- Cover and Bake: Cover the casserole dish tightly with foil to seal in the steam, helping the noodles cook properly. Bake in the preheated oven for 45 minutes.
- Add Final Cheese and Bake Again: Remove the foil carefully, sprinkle the remaining 2 cups of shredded cheddar cheese evenly on top, and bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
- Rest Before Serving: Let the lasagna rest for 15 minutes after baking to set and make serving easier. Garnish with parsley, sour cream, or green onions as desired.
Notes
- Make Ahead: You can assemble this lasagna up to 2 days in advance and keep it refrigerated until ready to bake. It can also be frozen for up to 3 months. Thaw in the refrigerator for 24-48 hours before baking.
- When baking from frozen, add 10 minutes to the covered baking time and add the top cheese layer after the covered cooking.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 3 months for best quality.
- Substitutions: Use 2 (15.5 oz.) jars of salsa as a substitute for enchilada sauce by mixing a thinner restaurant-style salsa with chunky salsa.
- If ricotta cheese is unavailable, sour cream or cottage cheese can be used instead.
- For cheese variety, try combining Cheddar Jack, Monterey Jack, or Jalapeno Jack cheeses along with or instead of cheddar.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 95 mg
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