Taco LasagnaRecipe preview on Faxo
Recipe

Description
This is a Mexican take on Italian lasagna. It's a satisfying meal with ground beef, black beans, lasagna noodles, enchilada sauce and salsa seasoned with your favorite taco seasoning.
Ingredients
- 10 oz. red enchilada sauce
- 24 oz. salsa, your favorite
- 12 lasagna noodles, uncooked
- 1 lb. lean ground beef
- 2/3 c. water
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 oz. packet taco seasoning, your favorite
- 15 oz. can black beans, drained and rinsed
- 15 oz. Ricotta cheese
- 1 T. dried oregano
- 1 egg
- 4 c. shredded Cheddar cheese, divided
- fresh parsley, sour cream, and/or green onions, for serving
Steps
- Preheat oven to 350 degrees F.
- In a skillet, brown the ground beef over medium heat; discard excess grease. Add the onions halfway through; add the garlic the last minute. Add 2/3 c. water; stir in the taco seasoning; bring to a boil, reduce to a simmer. Cook until thickened. Stir in the beans; set aside.
- In a bowl, stir together 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.
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