Description
This Taco Lasagna recipe combines the rich flavors of traditional Mexican tacos with the comforting layers of classic lasagna. Featuring layers of seasoned ground beef, black beans, ricotta cheese, salsa, enchilada sauce, and melted cheddar cheese, this dish is perfect for a hearty family dinner or a festive gathering.
Ingredients
Scale
Sauces & Base
- 10 oz. red enchilada sauce
- 24 oz. thick & chunky salsa
Pasta
- 12 lasagna noodles, uncooked
Meat & Veggies
- 1 lb. ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 oz. packet taco seasoning
- 15 oz. can black beans, drained and rinsed
Cheeses & Seasonings
- 15 oz. ricotta cheese
- 1 tablespoon dried oregano
- 1 egg
- 4 cups shredded cheddar cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the lasagna.
- Cook Meat Mixture: In a skillet over medium heat, brown the ground beef. Add diced onions halfway through cooking and add minced garlic during the last minute. Drain any excess grease. Stir in 2/3 cup water and taco seasoning. Bring to a boil, reduce heat to simmer, and cook until the mixture thickens. Mix in the drained black beans and set aside.
- Prepare Sauce Layer: Combine the red enchilada sauce and salsa in a bowl. Spread a layer of this mixture on the bottom of a 9 x 13 inch casserole dish. Lay 4 uncooked lasagna noodles on top of the sauce.
- Mix Cheese Filling: In a separate bowl, combine the ricotta cheese, dried oregano, and egg until smooth and well mixed.
- Assemble First Layer: Place 4 noodles over the sauce, then spread one-third of the ricotta mixture, one-third of the meat mixture, one-third of the sauce mixture, and top with 1 cup of shredded cheddar cheese.
- Assemble Second Layer: Repeat the first layer process: 4 noodles, one-third ricotta, one-third meat, one-third sauce, and 1 cup cheddar cheese.
- Assemble Third Layer: Add the final 4 noodles and spread the remaining ricotta, the remaining meat, and sauce over them. Do not add cheese yet on this layer.
- Cover and Bake: Cover the casserole tightly with foil to seal in steam, which will cook the noodles. Bake for 45 minutes in the preheated oven.
- Add Cheese and Finish Baking: Remove the foil and sprinkle the remaining 2 cups of cheddar cheese over the top. Bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
- Rest and Serve: Let the Taco Lasagna rest for 15 minutes before serving to allow it to set. Garnish with optional toppings such as parsley, sour cream, or green onions if desired.
Notes
- Make Ahead: Prepare the lasagna up to 2 days ahead and refrigerate until ready to bake. For longer storage, freeze up to 3 months. Thaw in the refrigerator 24-48 hours before baking.
- Cooking Adjustment: If baking from refrigerated or frozen, add 10 minutes of covered baking time and add the top cheese layer only after covered baking.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.
- Substitutions: Substitute enchilada sauce with two 15.5 oz. jars of combined thinner restaurant-style salsa and chunky salsa if preferred. Use sour cream or cottage cheese in place of ricotta. Mix different cheeses like Cheddar Jack, Monterey Jack, or Jalapeno Jack with cheddar for varied flavor.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 85 mg
