I’ll never forget the first time I pulled my Taco Lasagna out of the oven. The aroma was pure magic—a heady mix of savory taco spices, bubbling cheese, and toasted tortillas that had my entire family hovering in the kitchen, plates in hand. I’d been craving the comfort of lasagna and the fiesta flavors of taco night, and in a moment of “why not?” inspiration, I decided to smash them together. The result was an instant, messy, cheesy victory that has since earned a permanent spot in our dinner rotation. It’s the kind of hearty, crowd-pleasing dish that turns a regular Tuesday into a celebration, and I’m so excited to share exactly how I make it with you.
Ingredients
- 1 lb ground beef (I use 85/15 for best flavor)
- 1 oz packet taco seasoning (or 3 tbsp of your favorite homemade blend)
- 4 oz can green beans (drained well—this is a non-negotiable for me!)
- 3 cups shredded Mexican blend cheese
- 1 cup shredded cheese (for topping)
- 1/2 cup diced fresh tomato
- 1/4 cup sour cream
- Sliced black olives
- Chopped green onions
Now, let’s talk ingredients because this is where you can make it your own. That ground beef? You can absolutely swap it for ground turkey or a plant-based crumble—I’ve done both with great success. The taco seasoning is the flavor cornerstone; don’t be shy with it. As for the green beans, I know it seems unexpected, but they add a perfect little pop of texture and freshness that cuts through the richness. Trust me, don’t skip them! And finally, the cheese: I always buy a block and shred it myself. Pre-shredded bags contain anti-caking agents that can make your sauce grainy, and for a melty masterpiece like this, fresh shreds make a noticeable difference.
Equipment Needed
- Large skillet
- 9×13 inch baking dish
- Mixing bowls
- Can opener
- Grater (if shredding your own cheese)
- Aluminum foil
You don’t need fancy gear for this recipe, which is part of its beauty. Your trusty large skillet is the workhorse for browning the meat. The 9×13 dish is ideal for creating those beautiful, defined layers. I always line my baking dish with a light spray or a wipe of oil—it makes serving those first coveted corner pieces so much easier. And don’t underestimate the power of aluminum foil! Covering the dish for the first part of baking prevents the top from burning before the center is perfectly hot and bubbly. If you don’t have a box grater, many grocery stores now sell freshly shredded cheese at the deli counter, which is a great shortcut.
(See the next page below to continue…)