Taco Lasagna Casserole

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{ COOKING VIDEO }

Sometimes it’s important to admit some stuff to your closest friends. Which means sometimes I need to admit things to you, whether or not you think we are friends. It’s just how it has to be. Here goes nothing…I watched 5 episodes of Jersey Shore yesterday. I admit it. I couldn’t stop. I did cook two new recipes for you guys while I watched so I wasn’t a completely waste of space in this world. But MAN, I miss that show. I remember watching it in college and couldn’t wait for the newest episode come out because it was the best drama known to man. So when I found all day reruns on MTV, I couldn’t stop myself. Especially since it got me away from the Food Network and eating for no apparent reason other than every episode making me crave food. Damn that channel! It’s so addicting!

PS – MTV makes me feel so old.

I’m getting excited. I finally get to take a vacation with my husband!! We are heading to one of our favorite places next week – Lake Powell. The first trip I ever went on with my husband long before he was my husband, was Lake Powell. Our first trip there together was one of the places I fell in love with him even more. Then the second trip there with him SUCKED ASS because it was a definite rough spot in our relationship, plus it rained the whole time we were there and my clothes literally never dried. Then the last time we were there, it was the best trip ever! We surfed the whole time, made fancy meals and cocktails every night and soaked up every minute in the sun on a houseboat.

PaleOMG Taco Lasagna Casserole

But this year will be different than any year before because we are staying in a hotel this time instead of a houseboat! We are first staying in the Bullfrog Marina then boating our way to Page and staying there a few nights, too! I’ve never stayed in a hotel while in Lake Powell so that will be weird, but I’m slightly excited for real showers and real bathrooms, instead of a floating porta potty. As much as I love telling everyone on the boat that I need to go to the bathroom, privacy will be quite welcomed. We are planning to take a ton of snacks with us to eat during the day so we can spend every second surfing and tanning and loving Lake Powell. Eeeeeeek! I’m so excited!

So let’s talk about this recipe for a second because I’m absolutely IN LOVE! And when my mother in law was in town a week ago, she ate this and loved it. Which is a big deal. I don’t think she’s a huge fan of my food choices sometimes. Last time she was here, I fed her beets and quinoa that I picked up from Whole Foods and she was 100% not a fan. Luckily, those beets and quinoa weren’t my actual recipes so I couldn’t be too mad. But when she tried this, she loved it. And I don’t think she care one bit that it was made with healthy ingredients!

So go try this! And let me know what you think! Hopefully you’re just like my mother in law when it comes to this recipe!

PaleOMG Taco Lasagna Casserole

Taco Lasagna Casserole

4.6 rating
66 reviews
PREP 20 minutes
COOK 1 hour 15 minutes
TOTAL 1 hour 35 minutes
SERVES 6

INGREDIENTS :

  • 2 tablespoons ghee
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1/2 jalapeño, seeds removed and minced
  • 2 garlic cloves, minced
  • salt, to taste
  • 1 pound ground beef
  • 2 tablespoons taco seasonings
  • 1 jar salsa
  • 1 jar green chile salsa
  • 3 eggs
  • 1 package cassava tortillas or almond flour tortillas

For the garnishes

  • 1 cup plantain chips, crushed
  • 1/4 head iceberg lettuce, thinly sliced
  • 1 jalapeño, sliced
  • 1 fresno pepper, sliced
  • handful of cilantro, roughly chopped
  • green onions, roughly chopped

For the coconut sour cream

  • 1 14 ounce can of coconut cream
  • zest of 1 lime
  • juice of 1 lime
  • pinch of salt

DIRECTIONS :

  1.  Preheat oven to 350 degrees F. Grease an 8x8 baking dish.
  2. In a large pan, add 2 tablespoons ghee. Once warm, add the onion and peppers and sauté until peppers are browned and onions are translucent. Then add jalapeño, garlic and a bit of salt and cook for 2 more minutes, until fragrant. 
  3. Add ground beef and break into small pieces. Cook until no pink remains and then add taco seasonings and salt, to taste. Remove from heat and pour into a large bowl. To that same bowl, add the salsa, green chile salsa, and eggs and stir until completely combined. 
  4. Now build your lasagna casserole: add a large spoonful of the taco/salsa mixture to the bottom of the greased dish, then put a tortilla on top. Then repeat that: meat/salsa mixture - tortilla, until no tortilla remain. Pour the remaining mixture on top. 
  5. Place in oven to bake for 1 hour and 15 minutes, until the middle is no longer jiggly.* Let casserole rest for 15 minutes to set before slicing. 
  6. While casserole is baking, mix together all the ingredients for the coconut sour cream.
  7. Top casserole with garnishes before slicing and serving!

by

INGREDIENTS :

  • 2 tablespoons ghee
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1/2 jalapeño, seeds removed and minced
  • 2 garlic cloves, minced
  • salt, to taste
  • 1 pound ground beef
  • 2 tablespoons taco seasonings
  • 1 jar salsa
  • 1 jar green chile salsa
  • 3 eggs
  • 1 package cassava tortillas or almond flour tortillas

For the garnishes

  • 1 cup plantain chips, crushed
  • 1/4 head iceberg lettuce, thinly sliced
  • 1 jalapeño, sliced
  • 1 fresno pepper, sliced
  • handful of cilantro, roughly chopped
  • green onions, roughly chopped

For the coconut sour cream

  • 1 14 ounce can of coconut cream
  • zest of 1 lime
  • juice of 1 lime
  • pinch of salt

DIRECTIONS :

  1.  Preheat oven to 350 degrees F. Grease an 8x8 baking dish.
  2. In a large pan, add 2 tablespoons ghee. Once warm, add the onion and peppers and sauté until peppers are browned and onions are translucent. Then add jalapeño, garlic and a bit of salt and cook for 2 more minutes, until fragrant. 
  3. Add ground beef and break into small pieces. Cook until no pink remains and then add taco seasonings and salt, to taste. Remove from heat and pour into a large bowl. To that same bowl, add the salsa, green chile salsa, and eggs and stir until completely combined. 
  4. Now build your lasagna casserole: add a large spoonful of the taco/salsa mixture to the bottom of the greased dish, then put a tortilla on top. Then repeat that: meat/salsa mixture - tortilla, until no tortilla remain. Pour the remaining mixture on top. 
  5. Place in oven to bake for 1 hour and 15 minutes, until the middle is no longer jiggly.* Let casserole rest for 15 minutes to set before slicing. 
  6. While casserole is baking, mix together all the ingredients for the coconut sour cream.
  7. Top casserole with garnishes before slicing and serving!

by


PaleOMG Taco Lasagna Casserole


PaleOMG Taco Lasagna Casserole

 

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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125 thoughts on “Taco Lasagna Casserole”

  1. Your casseroles are literally some of the greatest foods on the planet. I have leftover pizza spaghetti pie in my fridge right now, and I made the pad Thai casserole last month. (And make the pad Thai sauce, like, once a month to put on something/anything because WHAT IS THIS CRACK SAUCE, JULI.)

    So, yeah. Thanks. Gonna make this one soon.

  2. This sounds great! I bet it would be delicious with thinly sliced sweet potatoes instead of the tortillias as well, the sweet and the spicy would really complement each other. I think I’m going to try it!

  3. Oh man, this looks amazing – now I know what I’ll be eating for lunch all next week. Also, when did you add the “adjust servings” button!? I’m so excited that I don’t have to do that math myself anymore!

  4. I like the new look of the recipe portion and that you can change the servings; however, when you print the recipe it looks kind of jumbled and some things get cut off between pages. Just a heads up. Hopefully you can make them print like they used to, because it looked a lot cleaner and fit all on one page. Cant’ wait to try this!!

  5. Mmmmmmm!!!! I cannot wait to make this beauty!!! I agree with the lady above as well! Some thinly sliced sweet potatoes would be awesome in this too but you can never ever ever EVER go wrong with siete foods tortillas!

  6. lol I wouldn’t be happy if you fed me beets and quinoa either (taste like earth), however, my MIL would LOVE that! I’ve got to get better at making casseroles, they intimidate me. why the hell do they intimidate me? layer, cook, garnish, eat!

  7. THANK GOD JULI! I have been waiting for you to post this since the day you shared it on Instagram. I’m so excited to try it!

  8. OMGeeee….this was amazing!!! Another 5 star winner from you!!! 😉 My only beef was that the new print layout was a bit hard to follow. It’s now 2 pages which isn’t too bad, but it puts the full links throughout the instructions of the recipe, which made it harder to follow. Other than that, this casserole is top notch–especially with your mango margarita!
    Keep ’em coming, Juli 😀
    -Jess

    1. that issue was actually fixed this afternoon so you may just need to clear your cache. i made sure those links were removed and the recipe was on one page and i just rechecked and it’s good to go! so clear your cache then recheck because you shouldn’t have that issue from now on!

  9. Hi there! This looks delish and I can’t wait to make it this week!! Question for you- I’m a pretty good follower of the 80/20 rule and I eat paleo/GF 80% of the time with tons and tons of veggies and good protein sources. That being said- I often get full during meals because of my emphasis on veggies and find myself hungry or craving snacks within a couple short hours- this is when I often give in to protein bars/chips/processed foods. Do you have any recommendations for how to avoid this? Thanks for everything you contribute on the blog!!

    1. eat more veggies!! if you’re craving snack, just have a smaller meal of what you had before instead of reaching for the chips and protein bars! that has worked for me in the past!

  10. Can’t wait to try this! Can you tell me what plantain chips you use? Also, I’m on season 2 ep 5 of GOT! So late to the game, but glad I have like 55 more to watch. 😉 Love your recipes! Thank you!

  11. Ok SO excited to try both of these. I’m obsessed with a few of your other casseroles and make them constantly. Thank you for a new one!

  12. What size jars of salsa? Would any tortilla work? Not a baker and sources are limited for paleo goods. New to this site, thank you for developing wonderful choices.

  13. I love your recipes. But being that I have gone vegetarian/vegan – I’d love to see options for no meat. I just hate how awful the animals are treated and meat is NOT good for us. So, what I will do is try this with lentils. Love that there is no cheese. So, have you had anyone try to make it vegan?

    1. hi dawn, i love julie’s recipes and make them often. my boyfriend is a vegetarian so i just use some version of veg sausage, etc instead of the meat.

  14. Ditto to what Jennifer said – amazeballs!!! The hubs and I just had this for dinner tonight. We kept looking at each other and exclaiming how incredible it was as we were eating it. I love all of your casseroles, but huge thumbs up on how simple this one is to make – no baking / digging seeds out / dealing with squash. THANK YOU!

  15. I’m going to try this tonight with chicken – you gotta use what’s in the freezer sometimes. So pumped. Have been waiting for this since you posted the pic on Instagram a week ago or so!!

      1. I was out of eggs and used 3/4 cup of applesauce instead. I had to cook it a bit longer and it was a little “soupy” but still great!

  16. I made this tonight!!! It was delicious, like my MIL taco bake recipe but wayyyy healthier and doesn’t all the dairy and pillsbury dough !!! I made homemade ottos cassava flour tortillas and served them with a side of sweet plantains it was ah-mazing! You’re casserole recipes are ????????! Thanks Juli!!

  17. Just realized all of my typos- ha! Multitasking with twins!!!
    As far as ottos flour goes, the recipe, I’ve found you need to add more water than it calls for otherwise the dough is too dry and you can’t roll out tortillas without the dough cracking (I need to invest in a tortilla press). It took me a few tries but finally got the consistency and size down!

  18. Hey, so I tried it with sweet potatoes instead of tortillias and it was delicious!!!! My husband proclaimed it “really great and different” and my toddler pounded a bunch too. Then he tried to climb on the table.

    I peeled the taters and microwaved them until soft (~15 minutes), then thinly sliced in rounds to layer in. It was fast and easy. I also layerd in a little cheese, I like cheese on my tacos. 🙂

    I made a second at the same time to put in the freezer, if it freezes and then cooks up well I’ll leave an update.

  19. This recipe is AMAZING!!! My husband and I are fighting over the last piece! Do you ever post nutritional data for your recipes? He tracks his info (I don’t. I just eat ????). Thanks for all your wonderful recipes!

  20. This was amazing! Definitely making it again! Both toddlers loved it as well. I used ground turkey instead of beef because that is what I had defrosted. Thanks for another great recipe:)

  21. OMG this was amazeballsssss. I didn’t have access to paleo tortillas so I made the tortillas from your cookbook! I have made a ton of your recipes and this is easily one of my favorites. My husband is currently eating seconds. This will definitely be a new staple.

  22. This is in the oven right now…..it smells SO FREAKING GOOD. I had a bunch of the meat mixture left over, and if I had dumped all of it on top, I woulda made one hell of a mess.

    Random question though. Are three eggs the magical number? Why not two? These are the types of questions that keep me up at night….:D

  23. Juli,

    This is so delicious! I am making it tonight for the second time in 10 days! I raved so much two friends have made it as well and they love it just as much. Thank you!

  24. Juli, this was fantastic! My whole family, including all three children, loved it! My 5-year old said it was better than cake or pizza!
    How long does the coconut sour cream last? Any ideas what else I could use it on? It was super tasty.
    Do you think this casserole would freeze well?
    Will definitely be making this again this week!

    1. the sour cream should last about a week. and anything else you would use sour cream on normally, use the coconut sour cream and i have no clue about freezing it

      1. Shucks… worth a shot. This one sounds too good though…. probably just going to have to try it and deal with the consequences! lol ????

        Thank you for all the amazing content always!

  25. I second the comment from Cas – your casserole recipes are bomb. All of your recipes look amazing actually, I need to stop imagining how good they would be and just make them all.
    I also love love love your workouts and fashion posts even though I am fashion hopeless and (strongly related) a recovering ultrarunner. Doing a few of your moves in the gym and marveling at how bad ass strong you are. Thanks for inspiring me to try new things in all these realms.

  26. Flavors in this casserole were on point!!! The buffalo chicken casserole is still my absolute favorite but this is a strong second place!

  27. Juli,
    I think I’ve made this 4 times since you’ve posted this recipe. I’m obsessed. I made it again last week but subbed gluten-free no-boil lasagna noodles that I had on-hand instead of using tortillas for the layering (because I’d forgotten to buy the tortillas that day). It still turned out awesome! Delicious! Thanks!

  28. Omg, I’ve been so excited to make this recipe since you posted it, and today was finally the day!!! Had to make some adjustments (minus the jalapeño, used Greek yogurt instead of coconut cream) but it was still absolutely AMAZING!

    Your recipes are the best!

  29. Deirdre Donadio

    This was tasty! I did modify to the Siete almond flour tortillas, and they held up well. I also added cheese, cuz cheese! Great idea, will definitely be my next pot luck item!

  30. I made this last night and really loved the flavor! However I’m a huge wuss and it’s way too spicy for me (I didn’t use jalapeños, so it was just the green chile salsa I guess). I looked and couldn’t find a mild green chile salsa – do you have any other suggestions?! I want this in my life!

  31. This is the best! It’s perfect for weekly meal prepping since it freezes and reheats well. We LOVE IT! I love all you casseroles, keep ’em comin’ girl!

  32. This was super yummy! I am allergic to jalapeños, so I subbed a can of diced tomatoes for the salsa. It made amazing left overs for us too! Thanks so much! I sure love all of your recipes & have recently discovered podcasts & obviously love listening to yours! I am always recommending people check out your blog!

  33. Okay this was delicious! I was feeling naughty so I added cheese on top and then broiled it for a few minutes but it was amazing without it too. Love these casseroles, Juli!

  34. This is one of my favorite new recipes. Cant wait to try her pizza bake tomorrow. My husband scarfed this and requested another batch be made. This is a win! I know most paleo peeps don’t count calories or macros but I do and if anyone else does, the macros for the whole batch cooked without the oil and I used 93/7 ground beef.

    1635 cals – 53g Fat- 167g Carbs – 136g Protein

  35. Sandra Ballester

    Hey girl! This recipe is off the chain!! You killed
    With this creation!! I’ve made this three times already. It’s a win in my family!!

    This recipe needs 10 ????

  36. Seriously, the best recipe I’ve made of yours lately. So good and so easy. And it reminds me of eating enchiladas when I was a kid. #texan Thanks so much, Juli!

  37. Having this recipe for the first time tonight as we speak, and I’m strongly, actively willing myself not to eat the whole pan. I made it late last night, so I didn’t have to cook the next couple of days. It reheats well! My coconut sour cream didn’t turn out well, though — not sure what I did there. But will definitely be making this again and can’t wait to make it for potlucks!

  38. My husband is a huge fan of your casseroles. I made this one last night and it was another success. Thanks for sending your email with all you favorites from 2017. It made meal planning this week a breeze!

  39. Making this for a second time can’t wait for dinner! I used tapioca flour tortillas which came out really tasty the first time, just grabbed the Siete cassava flour tortillas for this batch.

  40. I make this all the time, it’s so yummy! However, whenever I do the coconut “sour cream” mine always ends up a little foamy and runny. Should I be draining the liquid from the coconut cream, first?

  41. I think it tastes even better the second day! I made it last night with ground chicken. I’m a wuss so I left out the jalapeno and used a jar of mild salsa and a medium green salsa (I debated only adding 1/2 the med but tasted as I went and it was fine for me). I might have been overthinking, but how did you layer the tortillas? I put one down and then tore others to cover the whole pan. Hope that makes sense. I’ll be looking for more things to slather coconut sour cream on now!!

    1. i totally agree, i love it the next day! andy you’re overthinking it haha. it doesn’t have to cover the entire pan, i just layer them like a normal stack of tortillas

  42. Made this recipe also this week and WOW this one was amazing too! I especially loved the sour cream recipe to go with it! Also agree that it tastes even better the next day. Thanks!!!

    1. i’m honestly not sure. i haven’t tried it that and i worry the tortilla may get too soggy if left very long. you could always prep everything ahead of time and mix the eggs right before you bake it

  43. My fave recipe of yours!
    What was the size of the dish used in the video?
    Also, did you use all 8 tortillas from the package?

    1. i actually hired someone to shoot those videos so i can’t tell you what size dish she’s using. and yes, i use all the tortillas, but you can use however many you prefer

  44. This was SOOO good. I love the salsa verde in it. Reminded me so much of the salsa verde enchiladas I used to enjoy at our local Mexican place before I discovered that corn, even occasionally, really messes with me. Thank you SO MUCH for another awesome recipe. Everyone in the family ate it, and it went together so quickly.

  45. I made this last night for dinner. And even though I didn’t love how long it took to cook it was so frickin’ good. Kids didn’t love it but I don’t care, they can go without dinner when this make it into dinner rotation.

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