4.6 from 75 votes
Taco Lasagna
Get ready to spice up your dinner routine with this delicious and hearty Taco Lasagna! It's a fun fusion of Italian and Mexican flavors, packed with juicy ground beef, creamy ricotta, tangy sauces, and topped with fresh veggies for a meal that's sure to impress.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8
Calories: 539 kcal
Course:
Main Course , Dinner
Cuisine:
Italian , American , Mexican
Ingredients
- 1 pound ground beef
- 1 large onion chopped
- 1 green bell pepper chopped
- 7 ounce taco sauce I used Club House (1 jar)
- 10 ounce enchilada sauce (1 can)
- 15 ounce ricotta cheese
- 1 egg
- 2½ cups cheddar cheese I used Mexican blend
- 9 lasagna noodles no boil, (about half a package)
Toppings
- ½ cup cherry tomatoes chopped
- 2 green onions chopped
- 2 tablespoons fresh cilantro chopped
- 1 avocado sliced
Instructions
- Preheat oven to 375°F.
- Add the ground beef to a large skillet and brown it over medium-high heat until it's no longer pink, breaking it up as you go along.
- Add the chopped onion and bell pepper to the skillet and let it cook for about 3 minutes, until the onion is translucent and the pepper is tender.
- Stir in the taco sauce and enchilada sauce and bring to a boil. Remove from heat.
- In another medium size bowl, whisk together the ricotta cheese, egg and ½ cup of the cheddar cheese.
- Start layering the lasagna in a 9x13-inch baking dish. Start with a layer of 3 lasagna noodles, then add ½ of the meat sauce over the noodles. Next add 3 more lasagna noodles, then spread the ricotta mixture over the noodles. Add 3 more lasagna noodles, then the remaining meat sauce. Top with the remaining 2 cups of cheese.
- Bake uncovered for 30 minutes or until the cheese melts and gets bubbly and the noodles are cooked through.
- Let cool for about 10 minutes before slicing it then top with tomatoes, onions, cilantro and avocados.
Cup of Yum
Notes
- Sauce Selection: For a spicier kick, you can opt for hot taco sauce and enchilada sauce. If you prefer a milder flavor, go for the mild versions.
- Cheese Options: Feel free to mix and match your favorite melting cheeses in this recipe. A Mexican blend or Monterey Jack could also be delicious!
- Vegetarian Version: For a vegetarian take on this dish, replace the ground beef with a plant-based meat substitute or lentils.
- Noodles: If you're using regular lasagna noodles instead of no-boil ones, ensure to pre-cook them according to the package instructions.
- Toppings: Feel free to get creative with your toppings! Fresh jalapenos, a dollop of sour cream, or even a sprinkle of crumbled queso fresco could add a lovely finishing touch.
- Storage: This lasagna stores well in the fridge for 3-4 days and can be frozen for up to 3 months.
Nutrition Information
Serving
1serving
Calories
539kcal
(27%)
Carbohydrates
36g
(12%)
Protein
32g
(64%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.4g
Cholesterol
120mg
(40%)
Sodium
850mg
(35%)
Potassium
547mg
(16%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1196IU
(24%)
Vitamin C
20mg
(22%)
Calcium
388mg
(39%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 539
% Daily Value*
| Serving | 1serving | |
| Calories | 539kcal | 27% |
| Carbohydrates | 36g | 12% |
| Protein | 32g | 64% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 120mg | 40% |
| Sodium | 850mg | 35% |
| Potassium | 547mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1196IU | 24% |
| Vitamin C | 20mg | 22% |
| Calcium | 388mg | 39% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.