Taco Lasagna

BakedBeefCheesyCreamyDinnerFallHeartyKid-FriendlyLow-CostMeal PrepOvenParty FoodPotluckQuickSpecial OccasionWinter
Time :1 hour 30 minutes
Yield :15 servings
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Cheesy layered casserole with ground meat, beans, and savory toppings, perfect for comfort food lovers.

The Scoop

Taco Night and Lasagna Night had a meeting, and honestly? They understood the assignment!
This Taco Lasagna layers seasoned beef, black beans, corn, tangy, creamy filling, and plenty of melty cheese between lasagna noodles.
It’s cozy, crowd-friendly, and basically impossible to serve without someone going back for seconds.
Hack it:
Make it smoky: Add a little smoked paprika or chipotle powder to the taco-seasoned beef.
Swap the protein: Ground turkey works beautifully, or use cooked shredded chicken for a lighter version.
Get extra crispy: Broil the top for the last few minutes, then let it sit before slicing so you get those irresistible browned, cheesy edges.
Give it a tortilla-chip moment: Crush a handful of tortilla chips over the cheese before baking for extra crunch.
Leftovers:
Taco lasagna bowls: Break up a slice and serve it over shredded lettuce with avocado, salsa, and crushed tortilla chips.
Breakfast upgrade: Reheat a slice and top with a fried egg and hot sauce.
Loaded nachos: Chop the leftovers into small pieces and pile over tortilla chips with extra cheese, jalapeños, and salsa.

Ingredients

For the sauce:

  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 pound ground beef or turkey
  • 2 (2 ounce) packages taco seasoning
  • 1 green bell pepper, finely diced
  • 1 cup water
  • 1 (28 ounce) can low-sodium diced tomatoes, undrained
  • 1 cup corn
  • 1 (15 ounce) can black beans, drained and rinsed

For the filling:

  • 1 cup cottage cheese
  • 1 cup sour cream
  • 1/2 teaspoon cumin
  • 1 egg
  • 9 lasagna noodles, cooked and cooled
  • 2 cups mozzarella cheese, divided
  • 2 cups cheddar cheese, shredded, divided

Directions

  • Preheat the oven to 350 degrees F.
  • In a saucepan over medium heat, cook the onion, garlic, and ground beef until browned while breaking it up with a wooden spoon, about 5 minutes.
  • Safely drain the excess liquid from the pan.
  • Add the taco seasoning to the pan and coat everything well.
  • Add 1 cup of water and allow to cook until the water has evaporated from the pan.
  • Add the green pepper, the tomatoes and their juices, the corn, and the black beans.
  • Simmer the mixture until thickened slightly, about 5 minutes.
  • Remove the saucepan from the heat.
  • Combine the cottage cheese, sour cream, cumin, and egg in a mixing bowl.
  • In a casserole dish, layer the first 3 lasagna noodles.
  • Layer on 1 cup of the meat sauce, 3 of the noodles, all of the cottage cheese mixture, 1 cup each of the cheddar and mozzarella cheese, the remaining lasagna noodles, the remaining meat sauce, and the remaining cheddar and mozzarella cheese.
  • Cover the casserole dish with aluminum foil and bake for about 40 minutes.
  • Remove the foil and bake until bubbly, about 10-15 minutes.
  • If you want a little crispness, turn on the broiler for the last 3 minutes, watching carefully so it doesn't burn.
  • Allow the lasagna to cool for about 10 minutes before slicing and serving.
  • Serve with any additional desired toppings.
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