Taco Lasagna
Taco night just got a delicious makeover! If you love the flavors of tacos but are looking for a hearty, comforting dish to feed the whole family, then Taco Lasagna is your answer. This recipe combines all the beloved elements of tacos—ground beef, cheese, and zesty sauces—layered between no-boil lasagna noodles for a satisfying dinner that’s as easy to prepare as it is to devour. Imagine each slice revealing layers of cheesy goodness, seasoned beef, and fresh toppings. It’s the perfect weeknight meal that’s sure to impress!
Why It Deserves a Spot
Taco Lasagna deserves a special place in your recipe repertoire for several reasons. First, it’s incredibly versatile, allowing you to customize flavors and ingredients based on what you have on hand. Second, it’s a crowd-pleaser; everyone loves tacos, and this dish elevates them to a new level. Lastly, it’s straightforward to prepare, making it an ideal choice for busy weeknights or cozy family gatherings. With its vibrant colors and tantalizing aroma, Taco Lasagna is not just a meal; it’s an experience that brings joy to your dining table.
What You’ll Gather
- 1 pound ground beef
- 1 large onion (chopped)
- 1 green bell pepper (chopped)
- 7 ounces taco sauce (I used Club House, 1 jar)
- 10 ounces enchilada sauce (1 can)
- 15 ounces ricotta cheese
- 1 egg
- 2 cups cheddar cheese (I used Mexican blend)
- 9 lasagna noodles (no-boil, about half a package)
- 1 cup cherry tomatoes (chopped)
- 2 green onions (chopped)
- 2 tablespoons fresh cilantro (chopped)
- 1 avocado (sliced)
Must-Have Equipment
- Large skillet: For browning the ground beef and sautéing vegetables.
- 9×13 inch baking dish: The perfect size for layering your lasagna.
- Mixing bowl: To combine the ricotta cheese and egg.
- Sharp knife: For chopping fresh ingredients.
- Measuring cups and spoons: For accurate ingredient measurements.
Cooking Taco Lasagna: The Process
Step 1: Prepare the Beef Mixture
Start by heating a large skillet over medium heat. Add the ground beef, chopped onion, and green bell pepper. Cook until the beef is browned and the vegetables are softened, about 5-7 minutes. Drain any excess fat if necessary.
Step 2: Add the Sauces
Stir in the taco sauce and enchilada sauce, ensuring the beef and veggies are well coated. Let this simmer for a few minutes to meld the flavors together.
Step 3: Mix the Ricotta
In a mixing bowl, combine the ricotta cheese and egg. This mixture will add creaminess to your lasagna layers. Stir until well combined and set aside.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C). In your baking dish, start with a layer of the beef mixture, followed by three lasagna noodles. Spread half of the ricotta mixture over the noodles, then sprinkle with 1 cup of cheddar cheese. Repeat this layering process: beef mixture, noodles, ricotta, and cheddar.
Step 5: Top It Off
Finish with a final layer of beef mixture, and top it with the remaining noodles and cheddar cheese. Cover the dish with aluminum foil (to prevent sticking, you can spray the foil with cooking spray). Bake in the preheated oven for 25 minutes.
Step 6: Add Fresh Toppings
After baking, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. Once out of the oven, let your Taco Lasagna cool for a few minutes. Top with chopped cherry tomatoes, green onions, fresh cilantro, and avocado slices before serving.
Spring to Winter: Ideas
- For a fresh spring twist, incorporate seasonal vegetables like zucchini or bell peppers.
- In the summer, serve with a side of fresh salsa and corn salad for a bright meal.
- In the fall, consider adding butternut squash to the beef mixture for a hint of sweetness.
- In winter, serve with a warm bowl of tortilla soup to complement the flavors.
Troubles You Can Avoid
- Ensure that the beef is well-drained to prevent a watery lasagna.
- Don’t skip letting the lasagna rest after baking; this helps the layers set and makes serving easier.
- Use no-boil noodles to save time—these will soften perfectly during baking.
- Feel free to adjust the spice level by adding jalapeños or using a spicier taco sauce.
Refrigerate, Freeze, Reheat
Taco Lasagna is a great make-ahead option! To refrigerate, cover tightly with plastic wrap or aluminum foil; it will keep well in the fridge for up to 3 days. For longer storage, you can freeze it before baking. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready to eat, let it thaw overnight in the fridge, then bake it as usual. Leftovers can be reheated in the oven or microwave. Just be sure to cover with foil to prevent drying out!
Taco Lasagna Q&A
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a great alternative that will still provide a delicious flavor. Just be sure to season it well, as turkey tends to be milder.
How can I make Taco Lasagna vegetarian?
Swap the ground beef for a mixture of sautéed mushrooms, black beans, and corn. You can also add more vegetables like spinach or zucchini to bulk it up.
What sauces can I use if I can’t find taco or enchilada sauce?
You can substitute with a homemade taco seasoning mixed with tomato sauce or use salsa as a base for your layers. Just ensure the flavors complement each other.
Can Taco Lasagna be made ahead of time?
Yes! You can assemble Taco Lasagna a day in advance and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
Reader Favorites
- Cheesy Beef Lasagna by Sally’s Baking Addiction
- Easy Vegan Lasagna by Pinch of Yum
- Vegan Lasagna by Minimalist Baker
Bring It to the Table
Gather your family around the table and serve this Taco Lasagna with a side of crispy tortilla chips and a fresh salad. The vibrant colors and aromatic spices will surely spark joy and excitement at the dinner table. Enjoy every cheesy, meaty bite, and don’t forget to encourage everyone to customize their slices with their favorite toppings. This dish is not just a meal; it’s a delightful celebration of flavors, perfect for any occasion!
Whether it’s Taco Tuesday or just a cozy night in, Taco Lasagna is sure to become a staple in your kitchen. It’s easy, delicious, and packed with all your favorite taco flavors in a comforting lasagna form. Dig in, and enjoy!
Taco Lasagna
Ingredients
Equipment
Method
- Start by heating a large skillet over medium heat. Add the ground beef, chopped onion, and green bell pepper. Cook until the beef is browned and the vegetables are softened, about 5-7 minutes. Drain any excess fat if necessary.
- Stir in the taco sauce and enchilada sauce, ensuring the beef and veggies are well coated. Let this simmer for a few minutes to meld the flavors together.
- In a mixing bowl, combine the ricotta cheese and egg. This mixture will add creaminess to your lasagna layers. Stir until well combined and set aside.
- Preheat your oven to 375°F (190°C). In your baking dish, start with a layer of the beef mixture, followed by three lasagna noodles. Spread half of the ricotta mixture over the noodles, then sprinkle with 1 cup of cheddar cheese. Repeat this layering process: beef mixture, noodles, ricotta, and cheddar.
- Finish with a final layer of beef mixture, and top it with the remaining noodles and cheddar cheese. Cover the dish with aluminum foil (to prevent sticking, you can spray the foil with cooking spray). Bake in the preheated oven for 25 minutes.
- After baking, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. Once out of the oven, let your Taco Lasagna cool for a few minutes. Top with chopped cherry tomatoes, green onions, fresh cilantro, and avocado slices before serving.
Notes
- For a fresh spring twist, incorporate seasonal vegetables like zucchini or bell peppers.
- Let the lasagna rest after baking to help the layers set and make serving easier.
- Use no-boil noodles to save time—these will soften perfectly during baking.
