A fusion dish combining Mexican taco flavors with Italian lasagna layers, featuring ground beef, black beans, ricotta cheese, and enchilada sauce baked between lasagna noodles.

american

mexican

Nutrition

Provides moderate protein from ground beef and ricotta cheese with significant carbohydrates from noodles and moderate fat from cheese, though high in sodium from processed sauces and seasonings.

Calories	285 kcal
Energy	1193 kJ
Protein	16 g
Total Fat	13 g
Saturated Fat	7 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	5 g
Cholesterol	40 mg
Carbohydrate	24 g
Sugars	4 g
Dietary Fibre	2 g
Sodium	404 mg

*per serving

Peanut FreeSesame FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnermeal prepmain coursecasseroletacosoven and roastingfamily friendly

Taco Lasagna

The Cozy Cook (Stephanie)

12

Name: Taco Lasagna — Tasty Bites
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 12 servings
Ingredients: 10 oz Red Enchilada Sauce; 24 oz Salsa (I used thick & chunky); 12 pieces Lasagna Noodles (uncooked); 1 lb Ground Beef; 1 small Onion (diced); 2 cloves Garlic (minced); 1 oz Taco Seasoning (packet); 15 oz Black Beans (drained and rinsed); 15 oz Ricotta Cheese; 1 Tablespoon Dried Oregano; 1 Egg; 4 cups Shredded Cheddar Cheese (separated)

servings

0

per serve

0

minutes

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Ingredients

10 oz Red Enchilada Sauce

24 oz Salsa I used thick & chunky

12 pieces Lasagna Noodles uncooked

1 lb Ground Beef

1 small Onion diced

2 cloves Garlic minced

1 oz Taco Seasoning packet

15 oz Black Beans drained and rinsed

15 oz Ricotta Cheese

1 Tablespoon Dried Oregano

1 Egg

4 cups Shredded Cheddar Cheese separated

Equipment

Large skillet

9x13 inch casserole dish

Aluminum Foil

Mixing Bowls

Instructions

Preheat oven to 350 degrees.

Brown the ground beef over medium heat. Add the diced onions halfway through and the garlic during the last minute. Drain grease.

Add 2/3 cups water to the meat and mx in the taco seasoning. Bring to a boil, reduce to a simmer. Cook until thickened. Mix in the black beans and set aside.

Combine the enchilada sauce and the salsa. Spoon a layer over the bottom of a 9 x 13 inch casserole dish. Top with 4 uncooked lasagna noodles.

Combine the Ricotta cheese, oregano, and egg.

First Layer: 4 Noodles, 1/3 of the Ricotta, 1/3 of the Meat, 1/3 of the Sauce, 1 cup Cheese.

Second Layer: Repeat the first layer again.

Third Layer: 4 Noodles, remaining Ricotta, Meat, and Sauce. (NO cheese yet.)

Cover tightly with foil to seal in the steam so that it can cook the noodles.

Bake for 45 minutes. Remove foil. Add remaining 2 cups of cheese. Bake for 15 more minutes.

Let rest for 15 minutes prior to serving. Feel free to garnish with parsley, sour cream, and/or green onions.