Taco Lasagna with Noodles

ByJaclyn Shimmel On04/24/202504/24/2025

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This taco lasagna with noodles is a bold Mexican-Italian fusion loaded with cheesy layers and hearty, seasoned beef. It brings all the Mexican flavors you love—taco seasoning, green chiles, salsa, and refried beans—into a comforting lasagna-style bake.

With tender noodles and a bubbly, melty cheese topping, this taco lasagna recipe is comfort food at its best.

A slice of taco lasagna with noodles on a white plate, topped with melted cheese, olives, tomatoes, and green onions.

I’ll admit it—I’ll turn just about anything into a taco. I’ve made slow cooker chicken taco soup, a taco pasta bake, taco baked potatoes, and even big mac smash tacos! Tacos meet lasagna? Yes, please!

This taco lasagna recipe has become a favorite at our house. It’s layered like a classic lasagna, but loaded with bold, savory taco flavor.

Most taco lasagna recipes call for flour tortillas or oven-ready noodles, but this one keeps it simple with regular lasagna noodles—uncooked! The texture is tender, not soggy, and the noodles soak up all that saucy, beefy goodness.

It’s easy to assemble, hearty, cheesy, and always a hit with the whole family.

Overhead view of mexican taco lasagna topped with cheese, tomatoes, olives, and green onions.

Why you’ll love this recipe

A fun Mexican spin on classic lasagna.
Uses regular lasagna noodles—no boiling or oven-ready ones needed.
Hearty, cheesy, and totally comforting.
Make-ahead and freezer-friendly.
The noodles hold their shape better than tortillas.

Ingredients for Taco Casserole with Noodles

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Lean ground beef – Lean but flavorful. Drain excess grease after cooking.
Refried beans – Adds creaminess and bulk to the beef mixture.
Chopped green chilies – Mild but flavorful—adds a little punch.
Taco seasoning – Store-bought or homemade taco seasoning both work here. If you’re making your own, try a mix of garlic powder, cumin, chili powder, paprika, and onion powder for that signature taco flavor.
Mild salsa – Use mild for kid-friendliness, or medium if you like more heat.
Lasagna noodles – Add them uncooked! No need for oven-ready or no-boil lasagna noodles. Regular lasagna noodles cook perfectly in the oven thanks to the moisture from the salsa and water combo.
Shredded cheese – Mexican blend or cheddar both work well.
Water – Helps cook the noodles during baking.
Sour cream and black olives – Added on top before final bake.
Optional toppings – Diced tomatoes and chopped green onions for freshness and color.

How to Make Taco Lasagna with Lasagna Noodles

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: In a large skillet, cook the ground beef over medium heat, using a wooden spoon or meat masher to break it up into crumbles as it cooks. Once the meat is no longer pink, drain any excess grease. Stir in the refried beans, chilies, taco seasoning, and a couple of tablespoons of the salsa.

Seasoned taco meat with refried beans in a white skillet with a spatula nearby.

Step 2: Layer the uncooked lasagna noodles into the bottom of the prepared baking dish. Break apart any noodles needed to fit and cover the bottom. Top with a third of the beef mixture and sprinkle with a third of the shredded cheese. Repeat the layers twice more.

Three-step collage showing the layering process of taco lasagna with noodles, meat, and cheese.

Step 3: Mix the salsa and water and pour it evenly over the lasagna. Cover with foil and bake in a preheated 350℉ oven for an hour. Then, remove the foil and top with sour cream, olives, and remaining shredded cheese.

A glass baking dish filled with layered taco lasagna before baking, covered with red salsa.

Step 4: Bake uncovered for 5-10 minutes, until the cheese is melted. Let it stand for 10 minutes to settle and cool before slicing and serving. Garnish with tomatoes and green onions and enjoy!

Taco lasagna in a glass 9 x 13 baking dish topped with sour cream, cheese, olives, tomatoes, and green onions.

Pro Tip:

As tempting as it is, do not try to slice and serve straight out of the oven. It’ll be too hot and soupy. Give it time to settle and cool first.

Storage

Fridge: Store leftovers in an airtight container for up to 3 days.

Freezer: Cool completely, then freeze portions in freezer-safe containers. Freeze for up to 1 month.

To Reheat: Microwave individual slices or bake covered at 350ºF until warmed through.

Overhead view of cut taco lasagna in a baking dish with a serving spatula.

Recipe Tips

Assemble ahead and refrigerate overnight for easy baking later.
Cover tightly with foil during the first bake—this keeps noodles moist.
No need to pre-cook the noodles—regular ones work great here.
Let the lasagna rest for 10 minutes before slicing to help it set.
Use medium salsa and pepper jack cheese if you like a little more heat.

Additions and variations

Swap the meat. For a lighter version use ground chicken or ground turkey instead of beef
Add ricotta. Mix ricotta cheese with an egg and layer it in like traditional lasagna.
Switch the cheese: Try Monterey Jack cheese, pepper jack, or cheddar cheese.
Add vegetables: Sautéed zucchini, mushrooms, or corn would be great additions.
Use black beans: If you don’t have refried beans, black beans can be used.