Taco Lasagna Casserole
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
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
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.