Layered Taco Casserole
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I transform this kid-approved Mexican-inspired layered taco casserole into a hearty meal in just 45 minutes. With layers of corn tortillas, salsa, refried beans, and veggies, this vegetarian taco casserole is the perfect midweek recipe the whole family can enjoy.
Is it possible to create a lasagna that resembles a cheesy enchilada? That’s the question I asked myself last week when I created this recipe with layers of corn tortillas filled with vegan refried beans, salsa, tender veggies, and topped with melty cheese. And the answer was a resounding yes!
My crowd-pleasing layered taco casserole is gluten-free and easy to make vegan! It has similar flavors to my Mexican bean soup I recently posted, but without all that spice, making it super kid-friendly and an easy way to sneak in veggies if you have picky eaters.
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👩🏽🍳 Why I Love This Recipe
Busy nights just got easier for me with this layered taco casserole! This easy taco lasagna recipe took me 45 minutes to make, including baking time, and the portions were just the right size for a family of 4, although it could easily serve 6 too. My kids devour this black bean taco casserole faster than I can say spinach. The best part? They don’t even know there’s spinach inside because it’s mixed in between luscious layers of corn tortillas, a mixture of veggies and tomato sauce, and loads of gooey cheese.
If you’ve ever made a lasagna before, then layering the ingredients here in this taco-style lasagna casserole, will be easy for you. Honestly, it’s so simple and will literally be hot and ready to serve in 45 minutes. Once I’ve sauteed the veggies and heated up the homemade refried beans, it’s assembly time… Sauce, tortillas, salsa, refried beans, veggie mix, more sauce, salsa, tortillas, refried beans, and repeat. Then a final layer of cheese, a sprinkle of olives, and bake. The layers on the plate really look the part, just like a lasagna, and the flavors and textures are just yummy!!
Everyone loves a taco in casserole form, am I right!? It’s healthy, nutritious, and did I mention it’s vegetarian? My friend, who is actually Mexican, but not a vegetarian, only asked if there was meat in it after her second portion. Ha! The look on her face when I told her it’s made with just veggies and no meat was priceless. That’s when you know you’ve made something truly special: when a Mexican devours your homemade Mexican taco casserole! It’s safe to say she’ll be invited to our next family gathering when it’s Taco Tuesday.
🥘 Ingredients
My vegetarian taco casserole with tortillas uses the ingredients I listed below:
Red Onion: Onions sweeten and mellow as they cook. I prefer red onions for their purple color and sweet flavor, but yellow, white, or sweet onions work too.
Frozen Corn: While canned corn works, frozen corn tastes closer to fresh and is just as easy to prepare!
Red Bell Pepper: Red bell peppers add sweetness and a healthy dose of vitamins A and C. Green peppers work too.
Garlic: Garlic amps up the flavor of any dish! I like to buy a jar of pre-minced garlic to make things easy. An opened jar of garlic lasts for about three months in the refrigerator.
Taco Seasoning: A packet of taco seasoning is a quick way to add flavor. Be sure to buy one that’s labeled gluten-free if you can’t have gluten, or make your own seasoning with chili powder, cumin, paprika, garlic powder, onion powder, and oregano. Try my homemade Old El Paso taco seasoning recipe for a 3-minute diy taco seasoning!
Chunky Salsa: Chunky salsa combines fresh tomatoes, jalapenos, lime juice, onions, and garlic for an instant flavor boost. I prefer chunky salsa because it’s less watery than restaurant-style salsa, which makes it perfect for this layered taco bake. Homemade salsa works great too!
Spinach: Frozen spinach has all the nutrients of fresh, but it doesn’t perish quickly! Fresh baby spinach can be used too.
Tomato Sauce: For lots of tomato flavor!
Corn Tortillas: Corn tortillas are my tortillas of choice! They’re healthier than flour tortillas, and they last longer.
Refried Black Beans: I prefer refried black beans, but regular refried beans are delicious too.
Black Olives: I add these at the end for a salty bite.
Tomato: Fresh diced tomatoes add more flavor and texture as a topping.
Cheddar Cheese: I add plenty of ooey-gooey cheese that gets sprinkled on top.
🔪 How To Make
Here are my simple steps for making this quick and easy layered taco casserole with black beans.
Saute Veggies: I chop the veggies and saute the red onion, red pepper, garlic, and crunchy corn kernels over medium-high heat until the onions are translucent.
Season The Beans: Then, in a large skillet, I heat up the refried beans and mix in the taco seasoning until they’re as spicy. Add as much as you like.
Season The Veggies: Meanwhile, I add taco seasoning to the veggies and stir in the spinach. Stir well until the spices and spinach are well dispersed.
Assemble Mexican Casserole: Now that everything is ready, I start assembling the Mexican lasagna! At the bottom of the casserole dish, I spread a layer of tomato sauce, 1/3 of the salsa, and a layer of the corn tortillas.
Start Second Layer: Next, I top the corn tortillas with 1/2 of the refried beans, 1/2 of the veggie mixture, and a drizzle of tomato sauce and salsa, using a spatula to spread each layer evenly on top of the next. If using a beef mixture, add half of the meat onto the refried beans.
Start Third Layer: I continue to layer with more corn tortillas, then top with the remaining refried beans, veggies, and a drizzle of tomato sauce and salsa.
Finish Layering The Taco Pie: Now, I top with a final layer of tortillas and spread the remaining tomato sauce and salsa all over before sprinkling the cheese, olives, and tomatoes on top. Now, it’s ready to go into the oven!
Bake Healthy Taco Casserole: I bake it in the preheated oven at 350 degrees Fahrenheit until the cheesy layer is bubbling and the casserole is hot all the way through, about 15 minutes. Top with a dollop of sour cream and enjoy!
💭 Expert Tips
My #1 Secret Tip for this layered taco casserole is to pan fry the corn tortillas with a light spray of extra virgin olive oil before layering them. This simple step keeps them from getting soggy and gives them the perfect crispiness that I love.
Other Tips To Keep In Mind:
- Using frozen spinach: When using frozen spinach, I recommend thawing it overnight and squeezing the excess water from the spinach before adding it to the veggie mixture.
- Homemade taco seasoning: When I don’t have taco seasoning, I use chili powder, cumin, paprika, garlic powder, onion powder, and oregano as a make-do taco seasoning.
- Using flour tortillas: If you don’t have corn tortillas, I recommend using whole wheat flour tortillas.
- Vegan version: For a vegan option, omit the cheese or use a vegan-friendly cheese.
📖 Variations
Here are a few quick and easy ways I like to customize this taco casserole recipe:
Protein: If you’re not vegetarian, add a cup of cooked ground meat for extra protein! Ground turkey, ground beef, or shredded chicken are all great options. Layer the taco meat mixture on top of the beans. You can also make a plant-based ground meat using this walnut taco meat recipe!
Super cheesy: If you love cheese and want to make this taco casserole oozing with cheese in each bite, add a layer of shredded cheese on before each layer of tortillas and cover the casserole with a final layer.
Spicy: For more heat, I stir a can of green chiles into the chunky salsa, or add a tablespoon of chipotle chili powder to the beans.
🍽 Serving Suggestions
We love eating this taco casserole with toppings and healthy, light dishes! Here are a few of my favorites:
Taco Toppings: This family favorite tastes even better with all the toppings (my favorite part!). Green onions, crushed tortilla chips, vegan sour cream, guacamole, pickled onions, hot sauce, and pickled jalapenos are some of our popular toppings. This pineapple pico de gallo recipe is also a great option for a crunchy, sweet, and spicy texture. When I am making this recipe for a crowd, I serve the toppings in small bowls for easy access.
Side dishes: We like to make a feast on the table with other Mexican recipes, like loaded veggie nachos or Mexican slaw. And for something sweet and spicy, I whip up this quick Mexican fruit salad with pineapple, mango, papaya, and watermelon, mixed with a chili lime dressing. It’s so good, and the sweet, tangy contrast perfectly pairs with my taco casserole.
🧊 Storage Directions
Refrigeration: First, I let the taco lasagna cool to room temperature. Then, I cut the lasagna into individual squares so that it’s already pre-portioned, and transfer it to an airtight, freezer-safe container. It lasts up to 3 months frozen.
Freezing: To refrigerate leftover taco lasagna casserole, simply cover it in plastic wrap and pop it in the fridge for up to 3 days.
Reheating: To reheat leftovers, I find the best and quickest way is to microwave them at 1-minute increments until hot. Another method is to heat them in a preheated oven at 350 degrees Fahrenheit for 15 minutes until heated through.
❓ Recipe FAQs
Why are my corn tortillas soggy?
If you find that the corn tortilla layer is soggy, it is due to adding too much sauce. Since tortillas soak up the juices, they can become too soggy during baking. I recommend toasting the corn tortillas in a skillet with nonstick cooking spray before layering them, or simply use less sauce when covering them.
Can you make enchiladas ahead of time?
Yes, you can make this taco lasagna casserole in advance. I recommend preparing it in the morning to bake in the evening so that the tortillas don’t soak up the sauce and become too soggy.
Can I make individual portions with this taco casserole recipe?
Yes, you can. Sometimes I prepare individual portions in small aluminum trays and freeze them for a quick meal rather than baking a big batch at once.
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🎥 Watch How to Make It
Layered Taco Casserole
I transform this kid-approved Mexican-inspired layered taco casserole into a hearty meal in just 45 minutes. With layers of corn tortillas, salsa, refried beans, and veggies, this vegetarian taco casserole is the perfect midweek recipe the whole family can enjoy.
Servings: 6 servings
Calories: 246kcal
Ingredients
- ½ red onion chopped
- 1 cup frozen corn
- 1 red bell pepper chopped
- 3 cloves garlic
- taco seasoning to taste
- 1-1½ cups chunky salsa
- 1½ cups frozen spinach squeezed out to remove excess liquid
- 15 oz tomato sauce 1 can
- 10 corn tortillas
- 1 15oz can refried black beans
- 5 Jumbo black olives sliced
- 1 roma tomato diced
- ⅓ cup shredded cheddar cheese or mexican cheese blend feel free to use double or triple the amount cheese and add it to every layer if your child really likes cheese!
Equipment
Instructions
- Chop your veggies, and saute the red onion, red pepper, garlic and corn over medium heat until the onions are translucent.
- Heat up the beans, and add a couple teaspoons of taco seasoning until the beans are as spicy as you like.
- Meanwhile, add a couple teaspoons of taco seasoning to the veggies, and add in the spinach.
- Start assembling your “lasagna”! In an 8×8 baking dish, start with a layer of the tomato sauce. You want just enough to cover the bottom of the baking dish, about ¼-⅓ cup. Then add ⅓ of the salsa, and a layer of the corn tortillas. You may have to cut some of the tortillas into quarters to fill the entire bottom of the baking dish (with no gaps).
- Top the corn tortillas with ½ the refried beans, ½ of the veggie mixture, and a drizzle of the tomato sauce + salsa (about ⅓ the amount that's left of each).
- More layering – top with the corn tortillas, the remaining ½ the refried beans, and the remaining ½ the veggie mixture, a drizzle of the tomato sauce + salsa (use the next ⅓ and you'll have ⅓ of the tomato sauce + salsa left for the final step).
- Then top with the corn tortillas again, and the rest of the tomato sauce + salsa. Top that with the cheese, olives and tomatoes, and it’s ready to go into the oven! The tomatoes and olives will likely be at the very top of the casserole dish, that's ok!
- Bake at 350 degrees for 15-20 min, until the cheese is bubbly and melted.
Notes
- My #1 Secret Tip for this layered taco casserole is to pan fry the corn tortillas with a light spray of extra virgin olive oil before layering them. This simple step keeps them from getting soggy and gives them the perfect crispiness that I love.
- Using frozen spinach: When using frozen spinach, I recommend thawing it overnight and squeezing the excess water from the spinach before adding it to the veggie mixture.
- Homemade taco seasoning: When I don’t have taco seasoning, I use chili powder, cumin, paprika, garlic powder, onion powder, and oregano as a make-do taco seasoning.
- Using flour tortillas: If you don’t have corn tortillas, I recommend using whole wheat flour tortillas.
- Vegan version: For a vegan option, omit the cheese or use a vegan-friendly cheese.
Nutrition
Calories: 246kcal | Carbohydrates: 45g | Protein: 9g | Fat: 9.3g | Saturated Fat: 1.7g | Cholesterol: 5.5mg | Sodium: 1089.5mg | Potassium: 560.9mg | Fiber: 10g | Sugar: 8.7g
This turned out great and we are lovers of this style casserole now so making again for Cinco De Mayo!
Awesome!! Thanks Claudia!
This was a delicious change from our usual lasagne! What a wonderful idea to use tortillas instead of pasta! We all loved it and will definitely make it again!
Woohoo!! That’s so great – thanks Ieva!
We all loved this recipe! SO happy to have another great dinner in the rotation. Thanks!
Aw yay! So happy to hear that Sharon!
This is so good, and it’s easy to double the recipe and use a 9×13 pan to feed a crowd.
Thanks so much Anita! We often make a double batch too!
This is perfect for taco Tuesday or any Mexican night at my house. Can’t wait to make this deliciousness!
Definitely!! You will love this recipe Andrea!
I’ve been making this for a couple of years now, always a request and always a pleaser. I always add (mostly double) more of the veggies – so a 9 x 13 works for me. Thinking I will use the suggestion of another and make 2 smaller dishes as this freezes well. Have made cookies to soups – you do it well! Do you miss MI?
That is so awesome to hear Cindy! And I’m so glad you’ve been enjoying my recipes overall too! Love that you double the veggies in this recipe!! And yes, this totally freezes great – I do a double batch often! 🙂 I do miss parts of MI — mainly our friends and the community – but I have to say I don’t miss the weather! 😂
I love making this because my kids willingly eat it up and are none the wiser about all the veggies they’re getting! It’s a total Mom Win!
Haha yes!! So happy to hear that Jen!
I’ll be setting my kids on this recipe at the weekend. Since they both love lasagne and Mexican dishes in equal measures this should delight them beyond belief.
I can’t wait to hear how this turns out for you! I’m sure your whole family will enjoy it!
Delicious! I love the idea of combining Italian lasagna with Mexican flavors. I like recipes that hit the spice just right…enough flavor for the grownups but not so much the kids won’t eat it.
Totally!! So glad you liked it!
Love the fusion and the flavors in this dish. So creative
Thanks so much! I’m sure you will love it!
This looks delicious and awesome fusion idea and I also love the fact that it is gluten free
Yay! Thanks so much Sadia!
This looks good but I don’t use taco mix, many over the counter mixes contain gluten. I make my own just to be on the safe side.
Salsa is too watery, can I use home made enchilada sauce instead?
Hi Liz! Trader Joes has a great taco seasoning blend that has nothing else added – or making your own works just fine too! You can totally use enchilada sauce instead of the salsa! I hope you love this recipe when you try it!