Description

Taco Lasagna is a delicious fusion of traditional lasagna layered with bold, Tex-Mex flavors. This hearty casserole features layers of seasoned ground beef, black beans, enchilada sauce, salsa, ricotta cheese, and plenty of shredded cheddar, all baked to bubbly perfection. Perfect for a crowd or family dinner, it combines the comfort of Italian pasta with vibrant Mexican-inspired ingredients for a flavorful and satisfying meal.

Ingredients

Scale

Sauce and Meat Mixture

10 oz. red enchilada sauce
24 oz. salsa, thick and 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 (3 cups and 1 cup)

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Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the lasagna.
Cook Ground Beef: In a skillet over medium heat, brown the ground beef. Add diced onions halfway through cooking and minced garlic during the last minute. Drain any excess grease from the pan.
Season Meat Mixture: Add 2/3 cup water and taco seasoning to the cooked beef. Bring to a boil, then reduce heat to simmer until the mixture thickens. Stir in the rinsed black beans and set aside.
Prepare Sauce Layer: Combine the red enchilada sauce and thick chunky salsa in a bowl. Spoon a layer of this sauce mixture on the bottom of a 9 x 13 inch casserole dish.
Mix Ricotta Filling: In a separate bowl, combine ricotta cheese, dried oregano, and the egg. Mix until smooth and well incorporated.
Assemble First Layer: Place 4 uncooked lasagna noodles over the sauce layer. Spread one-third of the ricotta mixture, one-third of the meat mixture, one-third of the sauce mixture over the noodles. Sprinkle 1 cup of shredded cheddar cheese on top.
Assemble Second Layer: Repeat the first layer with the same amount of noodles, ricotta, meat, sauce, and cheese.
Assemble Third Layer: Top with the final 4 noodles, remaining ricotta, meat, and sauce mixture. Do not add cheese yet at this stage.
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 carefully, then sprinkle the remaining 2 cups of shredded cheddar cheese on top. Bake uncovered for an additional 15 minutes until bubbly and golden.
Rest and Serve: Remove the lasagna from the oven and let it rest for 15 minutes before serving. Garnish with parsley, sour cream, or green onions if desired.

Notes

You can prepare this dish up to 2 days ahead and refrigerate until ready to bake or freeze for up to 3 months. Thaw frozen lasagna in the fridge for 24-48 hours before baking.
If baking from refrigerated or frozen state, add 10 minutes to the covered baking time and add the cheese layer afterward as instructed.
Leftover lasagna can be refrigerated for up to 3 days or frozen up to 3 months.
If you don't have enchilada sauce, use two 15.5 oz. jars of salsa—preferably a combination of thinner and chunky styles.
Sour cream or cottage cheese can substitute for ricotta cheese.
Mix different types of cheese like Cheddar Jack, Monterey Jack, or Jalapeno Jack to add variety.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 5 g
Sodium: 680 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0.3 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 28 g
Cholesterol: 80 mg