Taco Lasagna
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8
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Calories
539 kcal
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Course
Main Course, Dinner
Taco Lasagna
Description
Taco Lasagna integrates classic lasagna structure with the flavors of Tex-Mex cuisine by combining taco sauce, enchilada sauce, and seasoned ground beef with vegetables. The ground beef is browned and simmered with onion, green bell pepper, and both sauces to create a flavorful meat mixture. Ricotta cheese is blended with egg and cheddar to provide a creamy layer that balances the savory meat.
Layered with no-boil lasagna noodles, the dish bakes uncovered until the cheese melts and becomes bubbly, and the noodles soften, creating distinctly layered textures. The cheese topping develops a golden melted crust that complements the saucy filling.
After resting, the lasagna is topped with fresh ingredients like chopped cherry tomatoes, sliced green onions, fresh cilantro, and avocado slices. These fresh elements contribute a crisp, bright contrast to the warm, rich casserole, enhancing its appeal and flavor complexity.
This dish can be stored refrigerated for several days and freezes well for months. Variations include using hot or mild sauces for desired spice levels, substituting cheeses to taste, and creating vegetarian versions by replacing meat with plant-based alternatives. Using no-boil noodles simplifies preparation; otherwise, pre-cook noodles as package instructions recommend.
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 tomato chopped
- 2 green onions chopped
- 2 tablespoons cilantro chopped, fresh
- 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.
Notes
- Select hot or mild taco and enchilada sauces depending on preferred spiciness.
- Mix various melting cheeses like Mexican blend or Monterey Jack for flavor variation.
- For a vegetarian version, substitute ground beef with plant-based meat or lentils.
- Pre-cook regular lasagna noodles if not using no-boil types according to package directions.
- Top with optional fresh garnishes such as jalapeños, sour cream, or queso fresco for extra flavor.
- Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 539 kcal
% 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.
User Reviews
Overall Rating
4.6
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