Description

Master the art of taco lasagna with expert tips to prevent soggy layers, build even layers, choose the right cheese, avoid overbaking, and prepare make-ahead meals for flavorful, restaurant-quality comfort food.

Ingredients

Thick salsa (for reduced moisture)
Canned beans, corn, or tomatoes (well drained)
Corn tortillas (pre-toasted, optional)
Cheeses: Monterey Jack, Mexican blend, sharp cheddar
Foil (for covering during baking)
Plastic wrap and foil (for freezing and storage)
Fresh garnishes: cilantro, avocado, Mexican crema, lime wedges
Optional sides: Mexican rice, refried or charro beans, green salad with lime vinaigrette

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Instructions

Prevent soggy layers by using thick salsa and reducing it slightly on the stove before layering.
Drain all canned ingredients thoroughly to avoid excess moisture.
Pre-toast corn tortillas to reduce moisture absorption and prevent sogginess.
Layer ingredients evenly, spreading fillings fully to edges and balancing meat, cheese, and beans on each layer.
Use cheeses that melt well like Monterey Jack or Mexican blend; add sharp cheddar for richer flavor.
Cover the dish with foil for the first half of baking to cook through without drying out.
Remove foil for the last 10 minutes to brown cheese without burning.
Let the lasagna rest 5–10 minutes after baking for easier slicing and firmer layers.
Assemble up to 24 hours ahead; refrigerate covered or freeze tightly wrapped for up to 3 months.
Reheat refrigerated portions in microwave or oven; thaw frozen portions overnight before baking.

Notes

For clean slices, let lasagna rest after baking and use a sharp serrated knife, wiping between cuts. Substitute tortillas with zucchini slices or lasagna noodles for variations. Make vegetarian or vegan by swapping meat and dairy with plant-based alternatives. Freeze individual portions with garnishes separate to preserve texture.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 20g
Cholesterol: 70mg