Taco Lasagna

5 from 6 votes

Taco lasagna blends the flavors of Mexican and Italian cuisine into one delicious dish. With layers of pasta, taco-seasoned beef, black beans, enchilada sauce and cheese, it's perfect for any weeknight meal.

Prep Time15

Cook Time55

Resting Time15

Course: Main Dishes

Cuisine: Mexican

Keyword: Mexican taco lasagna, taco lasagna

Servings: servings

Author: Gina Matsoukas

Ingredients

1 teaspoon olive oil
1 pound ground beef
½ teaspoon sea salt
½ teaspoon ground black pepper
1 small onion minced
1 tablespoon minced garlic
2 tablespoons taco seasoning
14 ounce can enchilada sauce
14 ounce can salsa
1 cup black beans drained and rinsed
12 lasagna sheets uncooked
2 cups ricotta cheese
1 egg
2 ½ cups shredded cheddar cheese

Instructions

Preheat the oven to 350°F. Grease a 9x13 inch baking dish.
Heat a large pot with oil and medium heat. Season beef with salt and pepper. Brown beef in the skillet for 3 minutes. Drain the grease.
Add onion, garlic and taco seasoning. Cook for 2 more minutes. Turn off the heat.
Add enchilada sauce, salsa sauce and black beans. Stir and remove from the stove. Spread ¼ cup of the sauce at the bottom of the baking dish.
In a bowl, combine the ricotta and egg.
For the first layer, place 4 lasagna sheets, ⅓ of the ricotta, ⅓ of the meat sauce and ½ cup of the cheese. Repeat the same for the second layer.
For the third layer, lay 4 lasagna sheets, the rest of the ricotta and meat sauce. Cover with a foil and bake in the oven for 45 minutes.
Remove the foil and sprinkle the rest of the cheese. Bake for another 10 minutes at 400°F.
Open the oven and let rest for 10-15 minutes before serving.
Cut in 6-8 pieces. Garnish with parsley or cilantro and serve.

Notes

Nutrition