This taco lasagna with noodles is a bold Mexican–Italian fusion, layered with seasoned beef, refried beans, green chiles, salsa, and plenty of melty cheese. It takes the familiar taco flavors you love and transforms them into a comforting lasagna-style casserole.
Using tender, uncooked lasagna noodles that bake up soft and absorb the savory sauce, this taco lasagna is satisfying, cheesy, and easy to put together—perfect for weeknights or feeding a crowd.
I’m guilty of turning many meals into tacos—taco soup, taco pasta bake, taco baked potatoes, even smash burger tacos. So combining tacos with lasagna felt like a natural next step. This version has become a family favorite because it layers like classic lasagna but delivers bright, savory taco flavor in every bite.
Unlike some recipes that use flour tortillas or special oven-ready noodles, this one uses regular lasagna noodles placed into the dish uncooked. The moisture from the salsa and water helps the noodles cook during baking, giving you tender pasta without the extra step of boiling.
It’s straightforward to assemble, freezer-friendly, and a guaranteed crowd-pleaser thanks to the cheesy topping and hearty beef filling.
Why you’ll love this recipe
- A playful Mexican twist on classic lasagna.
- Uses standard lasagna noodles—no pre-boiling or specialty noodles needed.
- Comforting, filling, and loaded with cheese.
- Great for making ahead and freezing.
- The noodles keep their texture better than tortillas in this casserole.
Ingredients for Taco Casserole with Noodles
Below are the main ingredients and helpful substitutions. Exact measurements and the printable recipe card appear in the recipe section further down.
- Lean ground beef – Brown and drain to remove excess fat.
- Refried beans – Adds creaminess and body to the beef mixture.
- Chopped green chilies – Mild heat and extra flavor.
- Taco seasoning – Store-bought or homemade (garlic powder, cumin, chili powder, paprika, onion powder).
- Mild salsa – Use medium if you prefer more heat; salsa provides moisture for the noodles.
- Lasagna noodles – Place them uncooked into the dish; they’ll soften during baking.
- Shredded cheese – Mexican blend, cheddar, Monterey Jack, or pepper jack for more spice.
- Water – Mixed with salsa to help cook the noodles.
- Sour cream and black olives – Added before finishing the bake for creaminess and garnish.
- Optional toppings – Diced tomatoes and chopped green onions brighten the finished dish.
How to Make Taco Lasagna with Lasagna Noodles
A concise step-by-step overview is provided here. Refer to the printable recipe card below for exact quantities and timings.
Step 1: Preheat the oven to 350°F. In a large skillet over medium heat, cook the ground beef until no longer pink, breaking it into crumbles. Drain excess grease. Stir in the refried beans, chopped green chiles, taco seasoning, and a couple of tablespoons of salsa; set the remaining salsa aside.
Step 2: Spray a 9 x 13 baking dish with nonstick spray. Cover the bottom with a layer of uncooked lasagna noodles, breaking pieces to fit as needed. Spread about a third of the beef mixture over the noodles and sprinkle with a third of the shredded cheese. Repeat two more times to build three layers total.
Step 3: Mix the remaining salsa with the water and pour it evenly over the assembled lasagna. Cover the dish tightly with aluminum foil and bake at 350°F for 1 hour.
Step 4: After an hour, remove the foil and top the casserole with sour cream, sliced black olives, and the remaining cup of shredded cheese. Return to the oven, uncovered, for 5–10 minutes until the cheese melts. Let the lasagna rest about 10 minutes so it sets, then garnish with diced tomatoes and chopped green onions before serving.
Pro Tip:
Resist serving straight from the oven. Letting the casserole rest for 10 minutes prevents it from being too soupy and makes for cleaner slices.
Storage
Fridge: Keep leftovers covered in an airtight container for up to 3 days.
Freezer: Cool completely, then freeze in portioned, freezer-safe containers for up to 1 month.
To Reheat: Reheat individual portions in the microwave or place covered in a 350°F oven until warmed through.
Recipe Tips
- Assemble the casserole the night before and refrigerate for easier baking the next day.
- Keep the dish tightly covered during the first hour of baking so the noodles absorb moisture and cook evenly.
- There’s no need to pre-cook the lasagna noodles—regular noodles work well here.
- Allow the lasagna to rest 10 minutes before slicing so it sets cleanly.
- Swap to medium salsa and pepper jack cheese if you want more heat.
Additions and variations
- Swap the meat: Use ground chicken or turkey for a lighter dish.
- Add ricotta: Blend ricotta with an egg and layer it in for a creamier texture.
- Switch the cheese: Try Monterey Jack, pepper jack, or a sharp cheddar.
- Add vegetables: Sautéed zucchini, mushrooms, or corn are great mix-ins.
- Use black beans: If you don’t have refried beans, canned black beans work well as a substitute.
More Mexican-Inspired Recipes
- One Pot Taco Spaghetti
- Beef Enchilada Pasta
- Crockpot Frito Pie
- 3-Ingredient Chili Cheese Dip
Taco Lasagna
Author: Jaclyn
Equipment
-
9 x 13 glass baking pan
Ingredients
- 2 pounds lean ground beef
- 16 ounces refried beans
- 4 ounces chopped green chilies
- 1 envelope taco seasoning, 2 Tablespoons
- 16 ounces mild salsa, divided
- 12 ounces uncooked lasagna noodles
- 4 cups shredded Mexican-style cheese, divided
- 2 cups water
- 2 cups sour cream
- 2 ounces sliced black olives, optional
- diced tomatoes, optional
- chopped green onions, optional
Instructions
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Preheat oven to 350℉. Spray a 9 x 13 baking dish with nonstick spray and set aside.
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In a large skillet over medium heat, brown ground beef, breaking it up as it cooks. Drain excess grease.
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Stir in the refried beans, chilies, taco seasoning, and 2 tablespoons of salsa. Set aside the remaining salsa for later.
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Cover the bottom of the casserole dish with lasagna noodles, breaking as needed. Top with ⅓ of the beef mixture and 1 cup of shredded cheese. Repeat the layers two more times.
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In a medium bowl or measuring cup, combine the remaining salsa with the water. Pour evenly over the lasagna.
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Cover with aluminum foil and bake for 1 hour.
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Remove foil, top with sour cream, olives, and the remaining shredded cheese. Return to the oven uncovered 5–10 minutes until the cheese melts. Let stand 10 minutes before serving. Top with tomatoes and green onions if desired.
Notes
Nutrition
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