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

1. Preheat oven to 350 degrees F.
2. 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.
3. 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.