Taco Lasagna
This Taco Lasagna recipe is so easy and is a casserole that freezes well. When Mexican food meets Italian you get layers of pasta, salsa, seasoned taco meat and lots and lots of cheese. It has only 7 ingredients and is a crowd pleasing cheesy Mexican dinner! This recipe is great topped with some homemade guacamole and pico de gallo.
(Originally posted 2014)
TACO LASAGNA RECIPE
This taco lasagna could not be more simple. I was skeptical that with such few ingredients that the flavor would be good but it came together nicely.
This is a great twist on Taco Tuesday and full of Mexican flavors.
WHAT IS TACO LASAGNA?
Unlike other Mexican lasagnas that use tortillas, this one actually uses lasagna noodles making it a true lasagna. I like the one with tortillas too but to me those are called layered enchiladas.
Mix a little ricotta with an egg for your lasagna-ness.
Start by layering 4 lasagna noodles. You can boil the noodles or use the no-boil noodles like I did. There’s a fine line between lazy and efficient and I like dancing on it.
Spread your ricotta mixture over the noodles.
Sprinkle a layer of taco meat on top.
Instead of enchilada sauce in this Taco Lasagna use your favorite salsa.
Sprinkle a good helping of cheese on top. Then repeat the layers twice. See! So easy.
Another great thing about this Taco Lasagna is that it freezes great!
HOW TO MAKE TACO LASAGNA
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Preheat oven to 350 degrees.
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In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.
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In a small bowl, add the egg and ricotta and stir until combined.
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In a 9×13 baking dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer 1/3 of the ricotta, 1/3 of the beef mixture, 1/3 of the salsa, and 1/3 of the cheese. Repeat the layers 2 more times.
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Bake covered for 30-40 minutes or until the casserole has heated through and is bubbly. Let casserole stand 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes if desired.
MEXICAN RECIPES
OTHER PASTA RECIPES:
- Faux Lasagna
- Unstuffed Shells Casserole
- Easy Taco Bake
- Skillet Baked Ziti
- Peanut Noodles
- Creamy Chicken Noodle Skillet
- Taco Pasta
- Taco Pasta Salad
Taco Lasagna
Ingredients
- 12 oven ready lasagna noodles, (see note)
- 1 pound lean ground beef
- 1 (1-oz.) package Old El Paso taco seasoning, (or homemade taco seasoning)
- 1 egg
- 1 (15-oz.) carton ricotta cheese
- 4 cups 1 lb. shredded cheddar cheese
- 1 (24-oz.) jar chunky salsa
- Optional toppings: sour cream, green onions, diced tomatoes
Instructions
- Preheat oven to 350 degrees.
- In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.
- In a small bowl, add the egg and ricotta and stir until combined.
- In a 9x13 casserole dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer 1/3 of the ricotta, 1/3 of the beef mixture, 1/3 of the salsa, and 1/3 of the cheese. Repeat the layers 2 more times.
- Bake covered with aluminum foil for 30-40 minutes or until the casserole has heated through and is bubbly. Let casserole stand 10 minutes before cutting. Top with your favorite taco toppings: sour cream, sliced green onions, and diced tomatoes if desired. Store leftovers in an airtight container in the fridge.