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