Fiesta Taco Lasagna
Get ready to elevate taco night with this irresistible Fiesta Taco Lasagna, a crowd-pleasing fusion of Mexican-inspired flavors and comforting layers. Featuring seasoned ground beef, creamy refried beans, zesty salsa, and a gooey Mexican cheese blend, this easy-to-make dish transforms simple ingredients into a hearty masterpiece. With layers of soft flour tortillas acting as the "noodles," each slice is packed with bold, savory goodness and finished with a dollop of sour cream and fresh garnishes like black olives, green onions, and diced tomatoes. Perfect for family dinners or parties, this taco lasagna bakes in just 25 minutes and serves six, making it a quick, flavorful, and satisfying meal that's destined to become a household favorite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 0.5 cup water
- 8 pieces small flour tortillas
- 1 can refried beans
- 1.5 cups salsa
- 2 cups shredded Mexican cheese blend
- 0.5 cup sour cream
- 0.25 cup sliced black olives
- 0.25 cup chopped green onions
- 0.5 cup diced tomatoes
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, brown the ground beef over medium-high heat until fully cooked, about 6-8 minutes. Drain any excess fat.
Add the taco seasoning and 1/2 cup of water to the cooked beef. Simmer for 3-5 minutes, stirring occasionally, until the liquid has reduced and the meat is coated in seasoning.
Lightly grease a 9x13-inch baking dish with cooking spray.
Spread 1/4 cup of salsa evenly over the bottom of the baking dish.
Place 2 tortillas at the bottom of the dish, slightly overlapping them to cover the surface.
Spread half of the refried beans evenly over the tortillas, followed by half of the seasoned ground beef.
Sprinkle 2/3 cup of shredded cheese over the beef, then spoon 1/2 cup of salsa on top.
Repeat the layering process with 2 more tortillas, the remaining refried beans, the remaining seasoned beef, 2/3 cup of shredded cheese, and another 1/2 cup of salsa.
Top with the final layer of 2 tortillas. Spread the sour cream evenly over the top layer and sprinkle the remaining shredded cheese across the surface.
Cover the dish loosely with aluminum foil and bake for 20 minutes in the preheated oven.
Remove the foil and bake for an additional 5 minutes, or until the cheese is fully melted and bubbly.
Remove from the oven and let the lasagna rest for 5–10 minutes to set.
Garnish with sliced black olives, chopped green onions, and diced tomatoes before serving.
Slice into squares and serve warm with extra salsa or sour cream on the side, if desired.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.6 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 373 mg | 29% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 581 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
