Description
Mexican-inspired Taco Lasagna combines layers of tortillas, seasoned ground beef, and melted cheese for a hearty fusion dish. Comfort meets creativity in this crowd-pleasing meal you’ll crave again and again.
Ingredients
Scale
- 1 lb premium ground beef
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 12 uncooked lasagna noodles
- 15 oz high-quality ricotta cheese
- 4 cups premium shredded cheddar cheese (separated)
- 15 oz can black beans (drained and rinsed)
- 10 oz red enchilada sauce
- 24 oz thick & chunky salsa
- 1 oz packet taco seasoning
- 1 fresh egg
- 1 tbsp dried oregano
Instructions
- Preheat the oven to 350°F, preparing a 9 x 13-inch baking dish for the taco lasagna assembly.
- In a skillet, brown the ground beef over medium heat, then add diced onions midway through cooking. Introduce minced garlic during the final minute of browning. Drain excess grease thoroughly.
- Stir taco seasoning and water into the meat mixture, bringing to a boil. Reduce heat and simmer until the sauce thickens. Fold in black beans and set aside.
- Whisk enchilada sauce and salsa together in a separate bowl. Spread a thin sauce layer across the baking dish bottom, then arrange the first set of uncooked lasagna noodles.
- Mix ricotta cheese with dried oregano and egg until smooth and well-integrated.
- Create the first layer by spreading 1/3 of the ricotta mixture, meat mixture, and sauce over the noodles. Sprinkle 1 cup of cheddar cheese evenly.
- Repeat the layering process for the second level, maintaining the same proportions of ingredients.
- For the final layer, position the remaining lasagna noodles, ricotta mixture, meat mixture, and sauce. Omit cheese at this stage.
- Securely cover the dish with aluminum foil to ensure proper noodle cooking.
- Bake for 45 minutes. Remove foil, distribute the remaining 2 cups of cheddar cheese across the top, and bake an additional 15 minutes.
- Allow the lasagna to rest for 15 minutes after removing from the oven. Optionally garnish with chopped parsley, sour cream, or green onions before serving.
Notes
- Customize the heat level by adjusting the taco seasoning or adding diced jalapeños for extra spiciness.
- Replace ground beef with ground turkey or plant-based meat alternatives for a leaner or vegetarian version.
- Rinse black beans thoroughly to reduce sodium content and improve digestibility.
- Make ahead and refrigerate the assembled lasagna for up to 24 hours before baking, allowing flavors to meld and intensify.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 8
- Calories: 479 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 33 g
- Cholesterol: 110 mg