Taco Lasagna combines layers of seasoned meat, refried beans, cheese, and lasagna noodles with zesty salsa for a flavorful fusion of Mexican and Italian comfort food.
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Calories: 450kcal
Equipment
- Skillet
- 9x13 baking dish
- spatula
Ingredients
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 15 oz diced tomatoes (optional)
- 2 cups shredded Mexican blend cheese
- 15 oz refried beans (optional)
- 8–10 pieces lasagna noodles
- 2 cups salsa or taco sauce
- 1 cup sour cream
- to taste optional toppings: chopped lettuce, diced tomatoes, sliced olives, green onions, cilantro
Instructions
- Preheat oven to 350°F (175°C).
- Cook the ground beef or turkey in a skillet over medium heat until browned. Drain excess fat.
- Stir in taco seasoning and a splash of water; cook until combined. Optional: add diced tomatoes.
- Spread a thin layer of salsa or taco sauce on the bottom of a 9x13 baking dish.
- Layer lasagna noodles over the sauce, breaking to fit if needed.
- Spread half of the refried beans or additional salsa over the noodles.
- Add half of the cooked taco meat mixture.
- Sprinkle a layer of shredded cheese over the meat.
- Repeat layers with noodles, beans or salsa, meat, and cheese.
- Top with final noodles, remaining salsa, and cheese.
- Cover with foil and bake for 25–30 minutes. Remove foil for last 5–10 minutes to brown cheese.
- Let lasagna rest 5–10 minutes before slicing. Serve with sour cream and optional toppings.
Notes
This recipe is versatile and can be made ahead, frozen, or customized with different meats, vegetables, and toppings.
Nutrition
Calories: 450kcal | Carbohydrates: 35g | Protein: 28g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 80mg | Sodium: 950mg | Potassium: 700mg | Fiber: 6g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 12mg | Calcium: 350mg | Iron: 4mg