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

I was talking to my sister on the phone the other day and she said, “Geez. You’re such a Pinterest mom.”

Her comment spawned from the fact that I had Super Glued some quarters on our sidewalk for April Fool’s Day. Umm…pretty sure that wasn’t on Pinterest. And I can’t say it was just for the kids because I enjoyed every second of watching people try to pick them up.

Oh and I put salt in their toothbrushes. Which turns out backfired completely because now they never want to brush their teeth.

I love the ideas that flow on Pinterest but if an idea takes more than 10 minutes…20 max, I’m out. So if you want to call me a Pinterest mom then you’re right. I’m a 10 minute Pinterest mom.

I’ve found that my kids really appreciate the small little things that make the holidays fun and it doesn’t have to be elaborate.

I cannot leave the grocery store without forgetting at least one thing on my list. I’ll even remember after I’ve loaded all of the kids in the car and can’t bring myself to go back in. Simple recipes are the only way to go for me.

I made a huge feast for Cinco De Mayo last year and my family looked at me like I was crazy. So I might stick to something easy like this this year.

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.

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.

The sauce in this Taco Lasagna is 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

• 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 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.
• 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.

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

Print

4.54 from 39 votes

Yield: 9 servings

Taco Lasagna

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

45 mins

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.

Ingredients

• 12 oven ready lasagna noodles (see note)
• 1 pound lean ground beef
• 1 (1-oz.) package Old El Paso 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

1. Preheat oven to 350 degrees.
2. In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.
3. In a small bowl, add the egg and ricotta and stir until combined.
4. In a 9x13 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.
5. 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.

Recipe Notes

I use oven ready or no-boil lasagna noodles to save time. You can use regular noodles as well, just boil them before assembling.

It's important to cover it tightly when baking. This kind of steams the noodles with the salsa.

Freezing: This freezes great! To use frozen casserole: Thaw in the refrigerator for 8 hours and then bake as directed.

Source: adapted from Taste of Home

Author: Christy Denney

Course: Main Course

Cuisine: Mexican

Keyword: raco lasagna, taco lasagna recipe

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