Taco Lasagna Recipe
Introduction
Taco Lasagna is a delicious fusion of Mexican flavors and classic Italian comfort food. Layers of seasoned beef, cheese, salsa, and lasagna noodles come together to create a hearty, crowd-pleasing meal that’s perfect for family dinners or casual get-togethers.
Ingredients
- 10 oz. red enchilada sauce
- 24 oz. salsa (thick & chunky recommended)
- 12 uncooked lasagna noodles
- 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 (divided)
Instructions
- Step 1: Preheat your oven to 350 degrees Fahrenheit.
- Step 2: In a skillet over medium heat, brown the ground beef. Add diced onions halfway through cooking and minced garlic during the last minute. Drain any excess grease.
- Step 3: Stir in 2/3 cup water and taco seasoning to the meat mixture. Bring to a boil, then reduce heat and simmer until thickened. Mix in the black beans and set aside.
- Step 4: Combine the enchilada sauce and salsa in a bowl. Spread a layer of this sauce mixture over the bottom of a 9 x 13 inch casserole dish. Arrange 4 uncooked lasagna noodles on top.
- Step 5: In a separate bowl, mix together the Ricotta cheese, dried oregano, and egg until smooth.
- Step 6: For the first layer, spread 1/3 of the Ricotta mixture over the noodles, followed by 1/3 of the meat mixture, 1/3 of the sauce, and 1 cup of shredded cheddar cheese.
- Step 7: Repeat the layering process for the second layer using the same proportions.
- Step 8: For the third layer, place the remaining 4 noodles down, then top with the rest of the Ricotta, meat, and sauce mixtures. Do not add cheese yet.
- Step 9: Cover the casserole tightly with foil to trap steam and help cook the noodles.
- Step 10: Bake for 45 minutes. Remove the foil, sprinkle the remaining 2 cups of cheddar cheese on top, and bake uncovered for an additional 15 minutes.
- Step 11: Let the lasagna rest for 15 minutes before serving. Garnish with parsley, sour cream, or green onions if desired.
Tips & Variations
- For extra flavor, add a pinch of cumin or smoked paprika to the meat mixture.
- Use corn tortillas instead of lasagna noodles for a different texture and gluten-free option.
- Swap cheddar for a Mexican cheese blend for a more authentic taste.
- Add jalapeños or a dash of hot sauce if you like your taco lasagna spicy.
Storage
Store leftover taco lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through, or microwave individual portions for a quicker option.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare taco lasagna ahead of time?
Yes, you can assemble the lasagna a day ahead, keep it covered in the refrigerator, and bake it fresh when ready to serve.
Do I need to boil the lasagna noodles before layering?
No, the noodles cook in the sauce and steam during baking, so using uncooked noodles is recommended for this recipe.
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Taco Lasagna Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
This Taco Lasagna recipe is a delicious fusion dish combining the classic flavors of Mexican tacos with the comforting layers of Italian lasagna. Featuring seasoned ground beef, black beans, a blend of enchilada sauce and salsa, and creamy ricotta cheese, all layered between tender lasagna noodles and topped with melted cheddar cheese, it’s a perfect meal for family dinners or gatherings that offers bold flavors and hearty satisfaction.
Ingredients
Scale
Sauce and Meat Mixture
- 10 oz. red enchilada sauce
- 24 oz. thick & chunky salsa
- 1 lb. ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 oz. packet taco seasoning
- 2/3 cup water
- 15 oz. can black beans, drained and rinsed
Lasagna and Cheese Layers
- 12 uncooked lasagna noodles
- 15 oz. Ricotta cheese
- 1 Tablespoon dried oregano
- 1 egg
- 4 cups shredded cheddar cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the lasagna.
- Cook Ground Beef and Aromatics: Brown the ground beef over medium heat in a skillet. Add the diced onions halfway through cooking, and stir in the minced garlic during the last minute. Drain any excess grease from the mixture.
- Season Meat Mixture: Add 2/3 cup water to the cooked meat, then stir in the taco seasoning. Bring to a boil, reduce heat to simmer, and cook until the mixture thickens. Mix in the drained black beans, then set this filling aside.
- Prepare Sauce Layer: In a bowl, combine the red enchilada sauce and the chunky salsa thoroughly.
- Assemble First Sauce Layer: Spoon a layer of the combined sauce mixture over the bottom of a 9 x 13 inch casserole dish. Then lay 4 uncooked lasagna noodles over this sauce.
- Mix Ricotta Layer: In a separate bowl, combine the ricotta cheese with the dried oregano and egg until smooth and well mixed.
- First Layer Assembly: Over the noodles, spread 1/3 of the ricotta mixture, followed by 1/3 of the meat mixture and 1/3 of the remaining sauce. Sprinkle 1 cup of shredded cheddar cheese on top.
- Second Layer Assembly: Repeat the previous layer—place 4 noodles, then spread 1/3 ricotta, 1/3 meat, 1/3 sauce, and 1 cup shredded cheddar cheese.
- Third Layer Assembly: Place the last 4 noodles and top with the remaining ricotta, meat, and sauce mixture. Do not add cheese on this layer yet.
- Cover and Bake: Cover the casserole tightly with foil to trap steam and help cook the noodles. Bake in the preheated oven for 45 minutes.
- Add Cheese and Continue Baking: Remove the foil and sprinkle the remaining 2 cups of shredded cheddar cheese evenly over the lasagna. Bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
- Rest and Serve: Allow the lasagna to rest for 15 minutes before serving. Optionally garnish with parsley, sour cream, or chopped green onions for added flavor and presentation.
Notes
- Using uncooked lasagna noodles saves time and absorbs the taco flavors beautifully during baking.
- Ensure to drain excess grease from the beef to avoid a greasy final dish.
- Covering the dish tightly with foil is crucial for properly cooking the noodles with steam.
- You can substitute black beans with pinto beans or omit them for a different texture.
- Leftovers can be refrigerated for up to 3 days and reheated well in the oven or microwave.
- For a spicier version, add chopped jalapeños or chipotle peppers to the meat mixture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American Fusion
Keywords: taco lasagna, Mexican lasagna, ground beef casserole, enchilada sauce recipe, easy lasagna, Mexican fusion dish
