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+ servings
Taco lasagna in a casserole dish.
4.67 from 3 votes

Taco Lasagna Recipe

This taco lasagna is layered with delicious ingredients and the perfect weeknight dinner! 
Prep 20 minutes
Cook 35 minutes
Total 55 minutes
Fat 35
Carbs 21
Protein 20
Yield 6

Ingredients

  • 8-10 flour tortillas cut in half
  • 1.5 lbs. ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon paprika
  • 1-2 tablespoons water
  • 20 oz. Pico de Gallo I save time and use store-bought
  • 2 cups heavy cream
  • 3 cups shredded cheddar cheese divided
  • 4 tablespoons 1/2 stick butter
  • Optional topping: guacamole
  • Optional topping: sour cream

Instructions

  • First, preheat the oven to 400ºF.
  • In a large skillet, brown the ground beef and drain any excess fat.
  • Add the chili powder, cumin, garlic powder, oregano, and paprika, plus a tablespoon or two of water to help coat the ground beef with the spices.
  • In a medium saucepan, begin preparing the cheese sauce by melting the butter over medium heat.
  • Slowly add the heavy cream, whisking gently to combine,
  • Add 2 cups of the shredded cheddar cheese, whisking until the cheese has melted and the mixture is smooth.
  • Grease a 9x13-inch baking dish and begin layering the taco lasagna. Start with a single layer of flour tortillas, then top with about 1/3 of the ground beef.
  • Top the ground beef with 1/3 of the cheese sauce and then sprinkle some of the pico de gallo on top of the cheese sauce.
  • Place another layer of flour tortillas on top of the pico and repeat the layers until you reach the top of the pan (or run out of ingredients).
  • Top with the remaining cup of shredded cheese,
  • Bake for 20-25 minutes, or until the cheese on top is hot and bubbling.
  • Serve with sour cream and guacamole, if desired.

Nutrition Facts

Calories: 461kcal | Carbohydrates: 21g | Protein: 20g | Fat: 35g | Fiber: 3g | Sugar: 2g