Taco Lasagna
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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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
Description
This Taco Lasagna combines seasoned ground beef cooked with onions, garlic, black beans, and taco seasoning simmered to a thick consistency. It's layered with a mixture of ricotta cheese, oregano, and egg between uncooked lasagna noodles, alternating with an enchilada sauce and salsa blend that adds a tangy and mildly spicy tomato base. Each layer is finished with shredded cheddar cheese before baking.
The assembly allows the noodles to cook thoroughly in the oven as the sauce bubbles, and a final baking uncovered melts and slightly browns the cheese topping, creating a casserole that balances the creamy cheese and hearty meat with the savory tomato sauce. The textures range from tender noodles to creamy ricotta and gooey cheese.
This dish is suitable for a hearty family meal or potluck. Letting it rest prior to serving allows it to set and slice neatly. It can be garnished with fresh parsley or other toppings to taste.
The recipe allows for make-ahead preparation, refrigeration before baking, and freezing, with adjustments to bake time when starting from chilled. Substitutions for salsa, ricotta, and cheese blends can accommodate ingredient availability or dietary preferences.
Ingredients
- 10 oz. Red Enchilada Sauce
- 24 oz. salsa I used thick & chunky
- 12 lasagna noodles uncooked
- 1 lb. ground beef
- 1 onion diced, small
- 2 cloves garlic minced
- 1 oz. taco seasoning packet
- 15 oz. black beans drained and rinsed, canned
- 15 oz. ricotta cheese
- 1 Tablespoon oregano dried
- 1 egg
- 4 cups cheddar cheese separated, shredded
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
- When baking from refrigerated, add 10 minutes to the covered bake time to ensure noodles cook through.
- This lasagna can be prepared up to 2 days ahead and refrigerated until baking.
- Freeze unbaked for up to 3 months; thaw overnight in fridge before baking.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Combine different salsa types for texture variations if enchilada sauce is unavailable.
- Sour cream or cottage cheese may replace ricotta if preferred.
- Cheese blends like Cheddar Jack or Monterey Jack can substitute for cheddar.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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