Taco Lasagna with Noodles
This Taco Lasagna with Noodles combines all the bold Tex-Mex flavors you love—seasoned beef, salsa, creamy cheese, and hearty lasagna noodles. It's the perfect weeknight dinner, make-ahead meal, or freezer-friendly favorite.
Equipment
- Large skillet
- 9x13-inch baking dish
- Saucepan for noodles
- Colander
- Mixing spoon or spatula
- Aluminum foil
Ingredients
Meat Sauce Layer:
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning
- ½ cup water
- 1 cup salsa (mild or spicy)
Lasagna Layers:
- 9 lasagna noodles, cooked al dente
- 1 can refried beans (optional)
- 1 cup frozen corn (optional)
Cheeses:
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup cream cheese (softened, optional)
Toppings (Optional):
- Diced tomatoes
- Sliced black olives
- Chopped green onions
- Fresh cilantro
- Sour cream
Instructions
Step 1: Prepare the Meat Mixture
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add taco seasoning, water, and salsa. Simmer for 5–7 minutes until thickened.
Step 2: Cook the Noodles
- Boil the lasagna noodles until al dente. Drain and rinse with cold water to prevent sticking.
Step 3: Assemble the Layers
- In a 9x13-inch baking dish, spread a layer of meat sauce. Add a layer of noodles, then a spread of beans and corn, then sprinkle with cheeses. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
Step 4: Bake
- Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake for another 5–10 minutes until bubbly and golden.
Step 5: Rest & Serve
- Let the lasagna rest for 10 minutes before slicing. Add toppings if desired and serve warm.
Notes
- Use oven-ready noodles to save time (add extra sauce if using).
- Cream cheese between layers adds extra richness.
- For a spicier version, add chopped jalapeños or hot salsa.
- This lasagna can be assembled ahead and refrigerated up to 2 days before baking.