Description

Taco Lasagna is a delicious fusion dish combining the zesty flavors of Mexican tacos with the comforting layers of classic Italian lasagna. This easy-to-make casserole features layers of seasoned ground beef, black beans, tangy enchilada sauce, ricotta cheese, and shredded cheddar cheese baked to perfection. Perfect for a crowd, it’s a family-friendly dinner that’s hearty, flavorful, and sure to become a new favorite.

Ingredients

Scale

Sauce and Meat Mixture

10 oz. red enchilada sauce
24 oz. salsa (thick & chunky)
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 Layers

12 lasagna noodles, uncooked
15 oz. Ricotta cheese
1 tablespoon dried oregano
1 egg
4 cups shredded cheddar cheese, divided

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the lasagna.
Cook Meat Mixture: Brown the ground beef over medium heat in a skillet. Halfway through cooking, add the diced onions. In the last minute, add the minced garlic. Drain any excess grease from the skillet.
Simmer Meat with Seasoning: Add 2/3 cup water and the taco seasoning to the cooked meat. Bring the mixture to a boil, then reduce heat to a simmer and cook until thickened. Stir in the rinsed black beans and set aside the meat mixture.
Prepare Sauce Layer: Combine the red enchilada sauce and salsa in a bowl. Spoon a layer of this sauce mixture over the bottom of a 9 x 13 inch casserole dish, spreading evenly.
Mix Ricotta Filling: In a separate bowl, combine the ricotta cheese with dried oregano and the egg. Mix until well incorporated.
Assemble First Layer: Layer 4 uncooked lasagna noodles over the sauce in the casserole dish. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the meat mixture, one-third of the sauce mixture, and then top with 1 cup of shredded cheddar cheese.
Assemble Second Layer: Repeat the process of the first layer: 4 noodles, one-third of ricotta mixture, one-third of meat, one-third of sauce, and 1 cup cheddar cheese.
Assemble Third Layer: Arrange the remaining 4 noodles and spread the remaining ricotta, meat, and sauce mixture on top. Do not add cheese on this layer yet.
Cover and Bake: Cover the casserole tightly with foil to seal in steam, which will 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 on top. Return the dish to the oven and bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
Rest: Remove the lasagna from the oven and let it rest for 15 minutes before serving to allow it to set and make slicing easier.
Serve and Garnish: Serve warm, optionally garnished with parsley, sour cream, and/or green onions according to your preference.

Notes

Make Ahead: This casserole can be prepared up to 2 days in advance and refrigerated until ready to bake. It also freezes well for up to 3 months; thaw in the refrigerator 24-48 hours before baking.
Covered Baking Time: When baking from frozen or make-ahead, add 10 extra minutes to the covered baking time and add the top cheese layer after the covered cooking.
Storage: Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
Ingredient Substitutions: Use 2 (15.5 oz.) jars of salsa (a mix of thinner restaurant-style and chunky salsa) if you don’t have enchilada sauce. Sour cream or cottage cheese can substitute ricotta cheese. For cheese varieties, mix cheddar jack, Monterey jack, or jalapeño jack with cheddar for more flavor.

Nutrition

Serving Size: 1 serving
Calories: 400 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 6 g
Protein: 25 g
Cholesterol: 65 mg