Description

This hearty Taco Lasagna combines the bold flavors of Mexican cuisine with the comforting layers of classic Italian lasagna. Featuring seasoned ground beef, black beans, enchilada sauce, and a blend of cheeses, this dish is perfect for a family dinner or potluck gathering. Layers of uncooked lasagna noodles cook perfectly in a rich sauce inside the oven, creating a delicious fusion meal everyone will love.

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, 3 cups for topping)

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Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the lasagna.
Cook Meat Mixture: Brown the ground beef over medium heat in a skillet. Add the diced onions halfway through cooking and the minced garlic during the last minute. Drain excess grease from the mixture. Next, stir in 2/3 cup of water and the taco seasoning packet. Bring the mixture to a boil, then reduce heat to simmer until thickened. Mix in the drained black beans and remove from heat.
Combine Sauces: In a bowl, combine the enchilada sauce and chunky salsa thoroughly. Spread a layer of this sauce mixture over the bottom of a 9 x 13 inch casserole dish.
Prepare Cheese Mixture: In a separate bowl, combine the ricotta cheese, dried oregano, and the egg, mixing well to create a creamy cheese layer.
Assemble First Layer: Place 4 uncooked lasagna noodles over the sauce in the casserole dish. Spread one-third of the ricotta mixture evenly over the noodles, followed by one-third of the meat mixture. Spoon one-third of the sauce over the meat, and sprinkle 1 cup of shredded cheddar cheese on top.
Assemble Second Layer: Repeat the first layer by adding 4 more noodles, then another third of ricotta, meat, sauce, and 1 cup of shredded cheddar cheese.
Assemble Third Layer: Add the last 4 noodles, followed by the remaining ricotta mixture, meat mixture, and sauce. Do not add cheese at this point.
Cover and Bake: Cover the casserole tightly with aluminum foil to trap steam and help cook the noodles. Bake in the preheated oven for 45 minutes.
Add Cheese and Continue Baking: Remove the foil carefully, sprinkle the remaining 2 cups of shredded cheddar cheese evenly over the top. Return to oven and bake uncovered for an additional 15 minutes, until cheese is melted and bubbly.
Rest and Serve: Allow the taco lasagna to rest for 15 minutes before serving. Garnish as desired with parsley, sour cream, and green onions for extra flavor.

Notes

Make Ahead Method: Prepare the lasagna up to 2 days in advance and refrigerate. For longer storage, freeze for up to 3 months and thaw in the fridge 24-48 hours before baking. Add 10 extra minutes to covered baking time when baking from chilled or frozen.
Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months to maintain freshness.
Substitutions: If you don’t have enchilada sauce, use 2 jars (15.5 oz each) of salsa combining thinner restaurant-style and chunky varieties for best results. Sour cream or cottage cheese can replace ricotta cheese. For the cheese topping, a mix of Cheddar Jack, Monterey Jack, or Jalapeno Jack can add variety to the flavor.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 30 g
Cholesterol: 85 mg