Baked Nacho Lasagna


From potluck to game day hit, this dish is sure to please! Use as much salsa as you like on each layer. Top with sour cream and guacamole if you choose.

Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
1 9x13-inch casserole dish


  • 1 pound ground beef

  • 1 (1.25 ounce) package taco seasoning

  • 1 (16 ounce) can refried beans

  • 1 (16 ounce) jar salsa

  • 1 (10 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed

  • 1 (15.25 ounce) can corn kernels, drained

  • 1 (6 ounce) can sliced black olives

  • 1 ½ cups shredded Cheddar cheese, or more to taste


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Combine beef and taco seasoning in a large skillet. Cook and stir over medium heat until beef is browned and crumbly, 5 to 7 minutes.

  3. Place refried beans in a small saucepan and heat over low heat, covered, until warmed through, about 5 minutes.

  4. Spread a thin layer of salsa on the bottom of a 9x13-inch casserole dish. Layer half of the crushed chips, seasoned beef, beans, corn, olives, and cheese on top. Repeat layers with remaining ingredients, starting with salsa and ending with cheese.

  5. Bake nacho lasagna in the oven until bubbly and cheese is melted, about 30 minutes.

Cook's Notes:

Substitute a Mexican cheese blend for the Cheddar cheese if desired.

Substitute ground turkey for the beef if preferred.

Nutrition Facts (per serving)

354 Calories
20g Fat
32g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 354
% Daily Value *
Total Fat 20g 25%
Saturated Fat 7g 35%
Cholesterol 41mg 14%
Sodium 1041mg 45%
Total Carbohydrate 32g 12%
Dietary Fiber 5g 16%
Total Sugars 4g
Protein 15g
Vitamin C 3mg 17%
Calcium 159mg 12%
Iron 3mg 14%
Potassium 352mg 7%

* 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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