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Beef Taco Lasagna
"This recipe makes two big pans," writes Stacey Compton of Toledo, Ohio. "Freeze one or both to enjoy later."
16 Servings
Prep: 30 min. Bake: 35 min. + standing
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).
© Taste of Home 2013
2 of 2
Beef Taco Lasagna
(continued)
To use frozen casserole:
Thaw in the refrigerator for 8 hours. Bake as directed.
Wine:
Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as
Chianti
,
Sangiovese
,
Malbec
or
Zinfandel
.
© Taste of Home 2013