Taco Lasagna
User Reviews
5.0
72 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
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Servings
12
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Calories
487 kcal
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Course
Main Course
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Cuisine
Mexican
Taco Lasagna
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This Taco Lasagna is made with layers of noodles, ricotta cheese, seasoned taco meat, black beans, enchilada salsa sauce, and lots of cheese!
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Ingredients
- 10 oz. Red Enchilada Sauce
- 24 oz. salsa I used thick & chunky
- 12 lasagna noodles uncooked
- 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
- 15 oz. ricotta cheese
- 1 Tablespoon dried oregano
- 1 egg
- 4 cups shredded cheddar cheese separated
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Instructions
- Preheat oven to 350 degrees.
- Brown the ground beef over medium heat. Add the diced onions halfway through and the garlic during the last minute. Drain grease.
- Add 2/3 cups water to the meat and mx in the taco seasoning. Bring to a boil, reduce to a simmer. Cook until thickened. Mix in the black beans and set aside.
- Combine the enchilada sauce and the salsa. Spoon a layer over the bottom of a 9 x 13 inch casserole dish. Top with 4 uncooked lasagna noodles.
- Combine the Ricotta cheese, oregano, and egg.
- First Layer: 4 Noodles, 1/3 of the Ricotta, 1/3 of the Meat, 1/3 of the Sauce, 1 cup Cheese.
- Second Layer: Repeat the first layer again.
- Third Layer: 4 Noodles, remaining Ricotta, Meat, and Sauce. (NO cheese yet.)
- Cover tightly with foil to seal in the steam so that it can cook the noodles.
- Bake for 45 minutes. Remove foil. Add remaining 2 cups of cheese. Bake for 15 more minutes.
- Let rest for 15 minutes prior to serving. Feel free to garnish with parsley, sour cream, and/or green onions.
Notes
- Make Ahead Method
- **Add 10 minutes of covered baking time if baking from a refrigerated state.
- Storage
- Substitutions
- Prepare up to 2 days ahead of time and refrigerate until ready to bake.
- You can also freeze it for up to 3 months prior to baking. Thaw in the fridge overnight prior to baking.
- Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
- 2 (15.5 oz.) jars of salsa can be used if you don’t have enchilada sauce. I would use a combination of thinner restaurant-style salsa and chunky salsa.
- Sour cream or cottage cheese can be used if you don’t have ricotta cheese.
- A combination of Cheddar Jack, Monterey Jack, Jalapeno Jack, etc. may also be used along with the cheddar.
Nutrition Information
Show Details
Calories
487kcal
(24%)
Carbohydrates
37g
(12%)
Protein
28g
(56%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Cholesterol
98mg
(33%)
Sodium
1228mg
(51%)
Potassium
533mg
(15%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
1213IU
(24%)
Vitamin C
4mg
(4%)
Calcium
399mg
(40%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 37g | 12% |
| Protein | 28g | 56% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 98mg | 33% |
| Sodium | 1228mg | 51% |
| Potassium | 533mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1213IU | 24% |
| Vitamin C | 4mg | 4% |
| Calcium | 399mg | 40% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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