Taco Lasagna Casserole
Recipes Beef Italian Main Dish Mexican Quick and Easy
Description
Not sure whether you're hungry for Italian or Mexican? You can have both with this delicious casserole in less than an hour.
Ingredients
12 oven-ready lasagna noodles*
1 lb. lean ground beef
1 oz. package taco seasoning
1 egg, beaten
15 oz. ricotta cheese
1 lb. shredded cheddar cheese, (4 c.)
24 oz. jar chunky salsa
topping choices: sour cream, guacamole, green onions, diced tomatoes
Directions
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Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
In a large skillet, brown beef until no longer pink; discard grease. Add taco seasoning; stir; set aside.
In a small bowl, add egg and ricotta cheese; stir until combined.
In the prepared baking dish, layer 4 lasagna noodles in the pan. Layer 1/3 of the ricotta mixture, 1/3 of the meat mixture, 1/3 of the salsa, and 1/3 of the cheese. Repeat the layers 2 more times.
Bake covered tightly for 30-40 minutes or until it is bubbly and heated through. Let casserole stand 10 minutes before cutting.
Serve, with sour cream, guacamole, sliced green onions, and/or diced tomatoes, if desired.
9 servings.
*Oven ready/no-boil lasagna noodles were used to save time, but regular lasagna noodles can be used too, just cook them before assembling casserole.
**If freezing, thaw in the refrigerator for 8 hours and then bake as directed.