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Taco Lasagna

"This is an easy microwave recipe with a Mexican twist. Try it with some hot bread and a green salad for a filling meal, if desired."
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25 m servings 709 cals
Original recipe yields 9 servings (8 to 10 servings)


  • Calories:
  • 709 kcal
  • 35%
  • Fat:
  • 45.4 g
  • 70%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 1304 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, in a large skillet, brown beef over medium heat until no longer pink; drain. Add tomato sauce, water and taco seasoning. Lower heat and simmer for 5 minutes.
  3. In a 9x13 inch glass baking dish, layer noodles then meat mixture and cheese; repeat 2 more times. There will be 3 layers.
  4. Cover with plastic wrap and microwave for 10 minutes. Remove from microwave, uncover and let stand for 5 minutes.
  5. Sprinkle tortilla chips over the top; serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 35
  1. 40 Ratings

Most helpful positive review

Good recipie, easy to prepare but not as spicy as we would have liked. I substituted diced tomatoes for the tomato sauce and will do so again. Next time I'd follow others' advice and substitut...

Most helpful critical review

Ok i didnt actually eat it but i asked my 13 year old daughter how it was an she said it was just ok.I thought she would luv it because she loves tacos but it didnt wow her so i probably wont be...

Most helpful
Most positive
Least positive

Good recipie, easy to prepare but not as spicy as we would have liked. I substituted diced tomatoes for the tomato sauce and will do so again. Next time I'd follow others' advice and substitut...

this recipe went over well with my party guests. i added a few things like salsa and ricotta mixed w egg. i also put crushed chips in each layer with a mixure of cheddar and taco cheese. it turn...

Great recipe! I did reduce the tom sauce to 1 15oz can, added a large 17oz jar of med. salsa and left out the water. With the extra salsa and the hot taco mix, it added great zip. Also added ...

This is so good! My husband says this is his new favorite! I followed the recipe exactly, except I baked it in the oven on 350 for 30 minutes covered with foil. I just think microwaving somethin...

Easy to make - You definitely want to BAKE this recipe at 350 for 30 minutes, and don't leave out the crunched up taco shells! They're cheap, and really made the dish have some 'pop' besides ch...

This was a great recipe. I did 4 noodles in each layer. Used spegghetti sauce along with the taco seasoning. I did not measure the cheese, so I just did a pound of it grated. Instead of chips, I...

I love this recipe! I have made it several times, and it always turns out great. I definitely recommend baking it in the oven as several people have mentioned. The main other changes I have m...

I made this tonight because I had some left over lasagna noodles cooked that I didn't know what to do with. We browned 1lb of hamburger and added a 28oz can of crushed tomatoes with 2 packets of...

This was a good dish with some modifications. I did not have any tomato sause so I substituted one can of diced tomatoes (14.5 ounce) and 8 ounces of mild sasa. I also added a can of black bea...