Description

Taco Lasagna is a flavorful and hearty fusion recipe combining classic Mexican taco ingredients with the comforting layered texture of traditional lasagna. This easy-to-make dish features layers of seasoned ground beef, black beans, ricotta cheese, enchilada sauce, salsa, and plenty of shredded cheddar cheese baked to bubbly perfection. Perfect for family dinners or gatherings, it offers a delicious twist on taco night with a cheesy, saucy, and satisfying casserole.

Ingredients

Scale

Sauce and Noodles

10 oz. red enchilada sauce
24 oz. salsa, thick & chunky
12 lasagna noodles, uncooked

Meat Mixture

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

Cheese Mixture

15 oz. ricotta cheese
1 tablespoon dried oregano
1 egg
4 cups shredded cheddar cheese, divided

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Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get ready for baking the lasagna.
Cook the Beef: In a skillet over medium heat, brown the ground beef. Add diced onion halfway through cooking and minced garlic during the last minute. Drain excess grease from the pan.
Add Seasoning: Stir in 2/3 cup water and the taco seasoning into the beef mixture. Bring to a boil, then reduce to a simmer and cook until the sauce thickens. Mix in the drained and rinsed black beans, then set the meat mixture aside.
Prepare Sauce Layer: Combine the red enchilada sauce and salsa in a bowl. Spoon a layer of this mixture evenly over the bottom of a 9 x 13 inch casserole dish. Place 4 uncooked lasagna noodles on top of this sauce layer.
Mix Cheese Filling: In a separate bowl, combine ricotta cheese, dried oregano, and egg until well blended.
Assemble First Layer: On top of the noodles, add 1/3 of the ricotta mixture, 1/3 of the meat mixture, 1/3 of the sauce mixture, and 1 cup of shredded cheddar cheese.
Assemble Second Layer: Repeat the same assembly: noodles, 1/3 ricotta, 1/3 meat, 1/3 sauce, and 1 cup cheddar cheese.
Assemble Third Layer: Place the final 4 noodles and top with the remaining ricotta, meat, and sauce mixture. Do not add cheese yet.
Cover and Bake: Cover the casserole dish tightly with foil to seal in steam and bake for 45 minutes to cook the noodles through.
Add Cheese Topping: Remove the foil, sprinkle the remaining 2 cups of shredded cheddar cheese evenly over the top, and bake uncovered for another 15 minutes until cheese is melted and bubbly.
Rest Before Serving: Let the lasagna rest for 15 minutes to set before serving. Garnish optionally with parsley, sour cream, and green onions to taste.

Notes

This dish can be prepared up to 2 days ahead and refrigerated until ready to bake; alternatively, freeze for up to 3 months. Thaw in the refrigerator 24-48 hours before baking.
If baking from refrigerated or frozen, add 10 minutes to the covered baking time and be sure to add the cheese topping after the covered bake.
Leftovers will keep well refrigerated for 3 days or frozen for 3 months.
If enchilada sauce is not available, use 2 jars (15.5 oz each) of salsa, combining thinner restaurant-style salsa with chunky salsa for best flavor.
Sour cream or cottage cheese can substitute ricotta cheese in the cheese mixture.
Cheese blends like Cheddar Jack, Monterey Jack, or Jalapeno Jack can be used alongside cheddar for more variety.

Nutrition

Serving Size: 1 serving
Calories: 410 kcal
Sugar: 5 g
Sodium: 620 mg
Fat: 23 g
Saturated Fat: 10 g
Unsaturated Fat: 11 g
Trans Fat: 0.3 g
Carbohydrates: 29 g
Fiber: 6 g
Protein: 26 g
Cholesterol: 85 mg