Description
Taco Lasagna is a fusion of classic lasagna and bold Tex-Mex flavors, combining layers of noodles, taco-seasoned beef, beans, salsa, and cheese for a hearty and satisfying meal.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 2/3 cup water
- 9 lasagna noodles, cooked
- 1 can (16 oz) refried beans
- 2 cups salsa
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup sliced black olives
- 1/2 cup diced tomatoes
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, cook the ground beef until browned; drain the fat.
- Stir in taco seasoning and water, simmer for about 5 minutes.
- Spread a thin layer of salsa in the bottom of a 9×13-inch baking dish.
- Place a layer of lasagna noodles over the salsa.
- Spread half of the refried beans over the noodles.
- Spoon half of the taco meat over the beans.
- Sprinkle a mixture of cheddar and mozzarella cheese over the meat.
- Repeat layers: noodles, beans, meat, and cheese.
- Add a final layer of noodles, top with salsa and remaining cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10 minutes, until cheese is bubbly.
- Let rest for 10 minutes before slicing.
- Top with sour cream, green onions, black olives, and diced tomatoes before serving.
Notes
- Use ground turkey or shredded chicken for a leaner version.
- Black or pinto beans can replace refried beans.
- Adjust spice level with salsa or jalapeños.
- Make it vegetarian with sautéed vegetables instead of meat.
- Freezes well both before and after baking.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg
