If you're craving a bold dinner that brings a fiesta right to your table, you’ve got to try this Spicy Taco Lasagna Recipe. It’s like your favorite taco night and classic lasagna got together and made magic—and the best part? It’s easier than you think!
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Why You'll Love This Recipe
Honestly, this Spicy Taco Lasagna Recipe is one of my go-tos when I want something hearty and comforting with a kick. It’s packed with layers of flavor that are surprisingly simple to pull off, and everyone always asks for seconds.
- Bold Flavors: The combination of enchilada sauce, salsa, and taco seasoning gives each layer a rich, spicy punch you can really taste.
- Simple Ingredients: No need for fancy groceries—just pantry staples like beans, cheese, and ground beef transform into a show-stopping dish.
- Great for Crowd-Pleasing: This recipe feeds a crowd easily, perfect for family dinners or casual get-togethers.
- Flexible Layers: You can switch up cheese types, meats, or even swap in veggies to suit your taste or dietary needs.
Ingredients & Why They Work
The magic of this Spicy Taco Lasagna Recipe lies in how those fresh and pantry ingredients blend together to create layers full of texture and flavor. Here’s a quick peek at what you’ll need and why each part is essential.
- Red enchilada sauce: Delivers that deep, smoky, mildly spicy base that makes this different from a traditional lasagna.
- Salsa (thick & chunky): Adds freshness and a vibrant tomato tang to brighten up the rich layers.
- Lasagna noodles (uncooked): Using uncooked noodles saves time and helps all the flavors meld while baking.
- Ground beef: Classic taco filling that brings savory heartiness and protein.
- Onion & garlic: These aromatics build flavor right from the start—don’t skip them!
- Taco seasoning packet: The secret spice blend that ties everything together with those signature taco notes.
- Black beans: They add fiber and texture, also helping stretch this recipe to feed more people.
- Ricotta cheese: Brings creaminess and helps bind the layers without overpowering the spice.
- Dried oregano: Adds an earthy herby touch—you’ll taste the difference it makes.
- Egg: Mixed into ricotta for creaminess and to help hold everything in place while baking.
- Shredded cheddar cheese: Two layers of cheese give you melty, golden-goodness on top and within.
Make It Your Way
I love how this Spicy Taco Lasagna Recipe can easily be jazzed up or dialed down depending on what you’ve got on hand or the heat level you enjoy. It’s like a blank canvas waiting for your favorite twists.
- Variation: Sometimes I swap the ground beef for ground turkey for a lighter version, and honestly, it still gets rave reviews.
- Heat Level: If you’re sensitive to spice, you can tone it down by using mild enchilada sauce and salsa, or really amp it up with extra chili powder or jalapeños.
- Vegetarian Option: Skip the meat and double the beans or add sautéed veggies like bell peppers and zucchini to keep it hearty.
- Cheese Choices: Mixing in Monterey Jack or Pepper Jack cheese adds creaminess or a subtle spicy kick, which I sometimes do when I’m feeling adventurous.
Step-by-Step: How I Make Spicy Taco Lasagna Recipe
Step 1: Sizzle the Meat & Build the Flavor
I start by browning the ground beef in a skillet over medium heat—get a nice brown crust going for max flavor! Halfway through, toss in the diced onion so it softens and sweetens, and then add the minced garlic at the very end to avoid burning it. After draining the grease, add the taco seasoning and a splash of water to get everything saucy and simmer until nice and thick. The last step here is to stir in the drained black beans—their texture balances the meat perfectly.
Step 2: Prepare the Sauce Layer & Cheese Filling
While the meat cooks, I mix the enchilada sauce with the chunky salsa to get a vibrant and flavorful sauce that’s not too runny. Next, combine the ricotta cheese with the dried oregano and egg—this mixture brings creaminess and holds the lasagna layers together beautifully.
Step 3: Layer It Up
In your casserole dish, start with a spoonful of the sauce mixture spread evenly on the bottom. Then tuck in four uncooked lasagna noodles on top—that’s the beauty of this recipe; no boiling the noodles ahead. Now it’s time to layer a third of your ricotta mix, a third of the beef and bean mixture, a third of the sauce, and sprinkle a cup of shredded cheddar cheese. Repeat these layers once more exactly the same way. For the last layer, place the final four noodles, top with the remaining ricotta, beef, and sauce—hold off on cheese for this final layer. Cover the dish tightly with foil to seal in steam and let the uncooked noodles soften as it bakes.
Step 4: Bake & Finish the Cheese
Bake at 350°F (175°C) for 45 minutes covered with foil. Once that’s done, remove the foil and sprinkle the remaining two cups of cheddar cheese on top. Pop it back in the oven for another 15 minutes to get that golden, melty cheese blanket. The smell now? Absolute heaven.
Step 5: Rest & Serve
This step is key—let the lasagna rest for at least 15 minutes so the layers set and it’s easier to slice. Then dig in! Trust me, it’s worth the wait.
Top Tip
From my many taco lasagna experiments, a few tips really took the results from good to unforgettable. These little tricks helped me avoid common pitfalls and get consistent, delicious results every time.
- Don’t Skip the Resting Time: I used to be impatient and cut right away—I ended up with sloppy layers. Waiting 15 minutes helps everything settle perfectly so your slices hold shape.
- Cover Your Dish Well: Keeping the foil sealed traps steam to cook the noodles evenly without drying out the meat or sauce.
- Use Thick & Chunky Salsa: It adds texture and prevents the sauce layer from getting too watery. Plus, it adds flavor pops here and there!
- Drain Grease Thoroughly: Removing excess beef fat avoids greasy layers and lets the spices shine through.
How to Serve Spicy Taco Lasagna Recipe
Garnishes
When I plate this lasagna, I love topping each slice with a dollop of sour cream and a sprinkle of fresh chopped green onions for brightness. A little handful of fresh parsley or cilantro really brings a fresh finishing touch, balancing out all that spicy richness.
Side Dishes
This pairs beautifully with a simple side salad dressed with lime vinaigrette or my favorite—Mexican street corn salad. You can also add a serving of tortilla chips with guacamole to keep the taco theme going strong.
Creative Ways to Present
For casual dinners, I serve it straight from the casserole dish so everyone can help themselves. But for a fun twist, during parties I bake individual portions in small ramekins or make it in a muffin tin for taco-lasagna “cupcakes” that are both whimsical and perfect for sharing.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge and they keep nicely for up to three days. Reheating straight in the microwave or oven works great and the flavors actually taste even better the next day.
Freezing
This recipe freezes really well! I prep it completely (without the top cheese layer), freeze in a baking dish or freezer-safe container, and when ready, thaw it overnight in the fridge. Just add the cheese on top before baking, and increase baking time by about 10 minutes covered.
Reheating
To reheat, I cover leftovers loosely with foil and bake at 350°F for about 20 minutes or until warmed through, then remove the foil for a few minutes to re-melt the cheese on top. Microwaving works if you’re in a pinch, but oven reheating keeps the texture best.
Frequently Asked Questions:
Absolutely! Using corn or flour tortillas instead of noodles is a quick alternative that creates a layered taco casserole with a slightly different texture, and it’s a great shortcut. Just layer the tortillas exactly as you would the noodles.
Yes! If you don’t have enchilada sauce, you can use additional salsa or a mix of tomato sauce and chili powder to keep that spicy tomato flavor. Some people also use a blend of taco sauce and salsa for a similar effect.
Definitely! To make it vegetarian, simply skip the ground beef and add extra beans or sautéed vegetables like mushrooms, bell peppers, zucchini, or corn. The layers will still be flavorful and satisfying without the meat.
This dish has a moderate level of spice thanks to the enchilada sauce, salsa, and taco seasoning. You can easily adjust the heat by using mild or hot versions of these ingredients. Adding jalapeños or hot sauce ups the heat, while choosing milder sauces will keep it gentle enough for kids or heat-sensitive eaters.
Final Thoughts
This Spicy Taco Lasagna Recipe holds a special place in my heart because it’s one of those meals that brings everyone around the table smiling and satisfied. It’s warm, comforting, and a little adventurous all at once. If you want to impress family or friends with something a bit different but totally doable, I can’t recommend this enough. Trust me, once you try it, it’s going to become a staple in your weekly lineup just like it did in mine!
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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
Taco Lasagna is a delicious fusion of traditional lasagna layered with bold, Tex-Mex flavors. This hearty casserole features layers of seasoned ground beef, black beans, enchilada sauce, salsa, ricotta cheese, and plenty of shredded cheddar, all baked to bubbly perfection. Perfect for a crowd or family dinner, it combines the comfort of Italian pasta with vibrant Mexican-inspired ingredients for a flavorful and satisfying meal.
Ingredients
Sauce and Meat Mixture
- 10 oz. red enchilada sauce
- 24 oz. salsa, thick and chunky
- 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
Lasagna Layers
- 12 lasagna noodles, uncooked
- 15 oz. ricotta cheese
- 1 tablespoon dried oregano
- 1 egg
- 4 cups shredded cheddar cheese, divided (3 cups and 1 cup)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the lasagna.
- Cook Ground Beef: In a skillet over medium heat, brown the ground beef. Add diced onions halfway through cooking and minced garlic during the last minute. Drain any excess grease from the pan.
- Season Meat Mixture: Add ⅔ cup water and taco seasoning to the cooked beef. Bring to a boil, then reduce heat to simmer until the mixture thickens. Stir in the rinsed black beans and set aside.
- Prepare Sauce Layer: Combine the red enchilada sauce and thick chunky salsa in a bowl. Spoon a layer of this sauce mixture on the bottom of a 9 x 13 inch casserole dish.
- Mix Ricotta Filling: In a separate bowl, combine ricotta cheese, dried oregano, and the egg. Mix until smooth and well incorporated.
- Assemble First Layer: Place 4 uncooked lasagna noodles over the sauce layer. Spread one-third of the ricotta mixture, one-third of the meat mixture, one-third of the sauce mixture over the noodles. Sprinkle 1 cup of shredded cheddar cheese on top.
- Assemble Second Layer: Repeat the first layer with the same amount of noodles, ricotta, meat, sauce, and cheese.
- Assemble Third Layer: Top with the final 4 noodles, remaining ricotta, meat, and sauce mixture. Do not add cheese yet at this stage.
- Cover and Bake: Cover the casserole tightly with foil to seal in steam, which will cook the noodles. Bake in the preheated oven for 45 minutes.
- Add Cheese and Continue Baking: Remove the foil carefully, then sprinkle the remaining 2 cups of shredded cheddar cheese on top. Bake uncovered for an additional 15 minutes until bubbly and golden.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 15 minutes before serving. Garnish with parsley, sour cream, or green onions if desired.
Notes
- You can prepare this dish up to 2 days ahead and refrigerate until ready to bake or freeze for up to 3 months. Thaw frozen lasagna in the fridge for 24-48 hours before baking.
- If baking from refrigerated or frozen state, add 10 minutes to the covered baking time and add the cheese layer afterward as instructed.
- Leftover lasagna can be refrigerated for up to 3 days or frozen up to 3 months.
- If you don't have enchilada sauce, use two 15.5 oz. jars of salsa—preferably a combination of thinner and chunky styles.
- Sour cream or cottage cheese can substitute for ricotta cheese.
- Mix different types of cheese like Cheddar Jack, Monterey Jack, or Jalapeno Jack to add variety.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 80 mg
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