Taco Lasagna (Printer-Friendly Layout)
A mouthwatering blend of Mexican spices and Italian comfort food with layers of seasoned beef, cheese, and fresh toppings.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1 pound ground beef
02 -
1 large onion, chopped
03 -
1 green bell pepper, chopped
04 -
7 ounce taco sauce
05 -
10 ounce enchilada sauce
06 -
15 ounce ricotta cheese
07 -
1 egg
08 -
2½ cups cheddar cheese or Mexican blend
09 -
9 no-boil lasagna noodles
→ Toppings
10 -
½ cup cherry tomatoes, chopped
11 -
2 green onions, chopped
12 -
2 tablespoons fresh cilantro, chopped
13 -
1 avocado, sliced
# Step-by-Step Instructions:
01 -
Preheat oven to 375°F (190°C).
02 -
Add the ground beef to a large skillet and brown it over medium-high heat until no longer pink, breaking it up as you cook.
03 -
Add the chopped onion and bell pepper to the skillet and cook for about 3 minutes, until the onion is translucent and the pepper is tender.
04 -
Stir in the taco sauce and enchilada sauce and bring to a boil. Remove from heat.
05 -
In a medium bowl, whisk together the ricotta cheese, egg, and ½ cup of the cheddar cheese.
06 -
In a 9x13-inch baking dish, place 3 lasagna noodles, then spread ½ of the meat sauce over them. Add 3 more lasagna noodles, then spread the ricotta mixture over the noodles. Place the final 3 lasagna noodles, followed by the remaining meat sauce. Top with the remaining 2 cups of cheese.
07 -
Bake uncovered for 30 minutes or until the cheese melts and becomes bubbly and the noodles are cooked through.
08 -
Let cool for about 10 minutes before slicing, then top with chopped tomatoes, green onions, cilantro, and avocado slices.
# Extra Tips and Tricks:
01 -
For a spicier kick, opt for hot taco sauce and enchilada sauce. For milder flavor, use mild versions.
02 -
Feel free to mix and match your favorite melting cheeses in this recipe. A Mexican blend or Monterey Jack works well.
03 -
For a vegetarian version, replace the ground beef with plant-based meat substitute or lentils.
04 -
If using regular lasagna noodles instead of no-boil ones, pre-cook them according to package instructions.
05 -
Get creative with additional toppings like fresh jalapeños, sour cream, or crumbled queso fresco.
06 -
Stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months.