[X]

Home > Recipes > Beef Taco Lasagna

Beef Taco Lasagna Recipe

Beef Taco Lasagna Recipe photo by Taste of Home

Read reviews (10)

Rate recipe

"This recipe makes two big pans," writes Stacey Compton of Toledo, Ohio. "Freeze one or both to enjoy later."

[X]

Rate Beef Taco Lasagna Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Beef Taco Lasagna Recipe

Prep: 30 min. Bake: 35 min. + standing

Yield: 16 Servings

20 40 60

Ingredients

24 lasagna noodles
2 pounds lean ground beef (90% lean)
2 envelopes taco seasoning
4 egg whites
2 cartons (15 ounces each) ricotta cheese
8 cups (2 pounds) shredded cheddar cheese
2 jars (24 ounces each) chunky salsa

Directions

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.
In each of two 13-in. x 9-in. baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese. Repeat.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.
To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed. Yield: 2 casseroles (8 servings each).

To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.

Originally published as Beef Taco Lasagna in Taste of Home April/May 2005, p47

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Beef Taco Lasagna

Beef Taco Lasagna

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 10 reviews

Sort Reviews:

Reviewed on Feb. 18, 2013 by jechiatello

Great family loves it, easy to make. I used 2

Whole eggs instead of egg whites, also used a dairy free ricotta cheese, goat mozzarella cheese.

A soy based ricotta cheese,

Reviewed on Jul. 25, 2012 by katlaydee3

This is really good and a nice change from traditional lasagna.

Reviewed on Jul. 25, 2012 by MaggieQuigley

My family LOVED this recipe! It is so simple and easy to make! I will definitely make this again!

Reviewed on May. 04, 2011 by Wurthy

This was so good I had to actually stop myself from eating half a pan of it. Delish! and easy to make.

Reviewed on Feb. 22, 2010 by CuriousCook

Incredibly tasty dish! I had rave reviews from my whole family. I didn't have lasagna noodles, though, so I just used egg noodles and it still came out amazing. I also chose to use two whole eggs instead of four egg whites. I don't mind the so-called extra cholesterol (it's good cholesterol anyway). I'll definitely make this again! Also, it's excellent when you add a layer of sour cream in there, too. This is the perfect kind of dish to experiment with!

Reviewed on Oct. 10, 2009 by AMWmomofsix

My whole family loves this. I make it quite often. Very good!

Reviewed on May. 27, 2009 by kmalysheff

Reviewed on Apr. 03, 2009 by rdrakester

Read directions again. Each pans uses 12 noodles making 3 layers. The recipe says "repeat" after the 2nd layer of ingredients. If you use 1 1/2 c. salsa twice in each pan that equals 6 c. total which is the same as 2-24 oz. jars. Hope that helps.

Reviewed on Apr. 01, 2009 by pjscooby

The directions on this are very confusing. I agree with above comment. It is a delicious recipe though. But the directions need some tweaking.

Reviewed on Aug. 04, 2008 by khunt611

I love this recipe but I fail to see what to do with the other 1-1/2 cups of salsa for each pan. I end up putting 1-1/2 cups of salsa on top of the beef before the cheddar.