Description
Taco Lasagna is a flavorful fusion of Mexican and Italian cuisine featuring layers of seasoned ground beef, lasagna noodles, enchilada sauce, salsa, black beans, and a creamy ricotta mixture topped with melted cheddar cheese. This hearty casserole is baked until bubbly and perfect for family dinners or meal prepping.
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
Pasta and Cheese Mixture
- 12 uncooked lasagna noodles
- 15 oz. ricotta cheese
- 1 tablespoon dried oregano
- 1 egg
- 4 cups shredded cheddar cheese, divided (1 cup for layering and 3 cups for topping)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the lasagna.
- Cook Ground Beef: Brown the ground beef over medium heat in a skillet. Add the diced onion halfway through cooking and the minced garlic during the last minute. Drain off any excess grease.
- Simmer Meat Mixture: Add 2/3 cup water and taco seasoning to the cooked meat. Bring to a boil, then reduce heat and simmer until the mixture thickens. Stir in the drained black beans, then remove from heat and set aside.
- Prepare Sauce: Combine the enchilada sauce with the thick and chunky salsa in a bowl.
- Assemble Bottom Layer: Spread a layer of the combined sauce on the bottom of a 9 x 13 inch casserole dish. Add 4 uncooked lasagna noodles evenly on top.
- Mix Ricotta Filling: In a separate bowl, combine the ricotta cheese, dried oregano, and egg until well mixed.
- Build First Layer: Spread one-third of the ricotta mixture over the noodles, then add one-third of the meat mixture, followed by one-third of the sauce mixture. Sprinkle 1 cup of shredded cheddar cheese on top.
- Build Second Layer: Repeat the layering process: noodles, one-third ricotta, one-third meat, one-third sauce, and 1 cup cheddar cheese.
- Build Third Layer: Add the last 4 noodles and spread the remaining ricotta, meat, and sauce. Do not add cheese yet.
- Cover and Bake: Cover the casserole tightly with foil to keep steam inside and bake for 45 minutes to cook the noodles through.
- Add Cheese and Finish Baking: Remove the foil and sprinkle the remaining 2 cups of cheddar cheese on top. Bake uncovered for an additional 15 minutes to melt and brown the cheese.
- Rest and Serve: Let the lasagna rest for 15 minutes before serving. Garnish optionally with parsley, sour cream, or green onions.
Notes
- You can prepare this dish up to 2 days ahead and refrigerate before baking, or freeze it for up to 3 months. Thaw in the fridge for 24-48 hours before baking.
- If baking from frozen, add 10 minutes to the initial covered baking time and add the top cheese layer after this period.
- Store leftover taco lasagna refrigerated for up to 3 days or freeze for up to 3 months.
- If you don’t have enchilada sauce, substitute with two 15.5 oz jars of salsa—preferably a mix of thin restaurant-style and chunky salsa.
- Ricotta can be substituted with sour cream or cottage cheese for a different texture.
- Feel free to mix different cheeses like Cheddar Jack, Monterey Jack, or Jalapeno Jack for more flavor complexity.
