Taco Lasagna

Taco Lasagna

Taco Lasagna


12 oven ready lasagna noodles

1 pound lean ground beef

1 (1-oz.) package Old El Paso taco seasoning

1 egg

1 (15-oz.) carton ricotta cheese

4 cups (1 lb.) shredded cheddar cheese

1 (24-oz.) jar chunky salsa

Toppings: sour cream, green onions, diced tomatoes


Preheat oven to 350 degrees.

In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.

In a small bowl, add the egg and ricotta and stir until combined.

In a 9x13 baking dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer ⅓ of the ricotta, ⅓ of the beef mixture, ⅓ of the salsa, and ⅓ of the cheese. Repeat the layers 2 more times.

Bake uncovered for 30-40 minutes or until the casserole has heated through and is bubbly. Let casserole stand 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes.

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