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Beef Taco Lasagna Recipe
Beef Taco Lasagna Recipe photo by Taste of Home
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Beef Taco Lasagna Recipe

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4.5 37 42
Publisher Photo
This recipe makes two big pans. Freeze one or both to enjoy later. —Stacey Compton, Toledo, Ohio
TOTAL TIME: Prep: 30 min. Bake: 35 min. + standing
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + standing
MAKES: 16 servings

Ingredients

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

Nutritional Facts

545 calories: 1 piece, 26g fat (17g saturated fat), 109mg cholesterol, 1198mg sodium, 42g carbohydrate (7g sugars, 1g fiber), 35g protein .

Directions

  1. Preheat oven to 350°. 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.
  2. In each of two 13x9-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.
  3. Bake, uncovered, 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.
    Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer to read 165°.
    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


Reviews for Beef Taco Lasagna

AVERAGE RATING
(42)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (7)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Hcksslr
Reviewed Aug. 17, 2016

"I made my usual lasagna recipe. Just used taco flavored meat, Mexican cheese and 2 large bottles of taco sauce. AWESOME! Family loved it!"

MY REVIEW
hesmith31
Reviewed Apr. 8, 2016

"This was great. A different play on tacos! I only made one pan. I will make this again!"

MY REVIEW
muffnette
Reviewed Oct. 20, 2015

"this was very good and will definitely make again - i halved the entire recipe for one pan as i didn't want to freeze one.... so while i cut all measurements in half i found my 13x9 pan could only hold 3 lasagna noodles at a time (on each layer) and i used 2 full jars (24 oz each) of the salsa (which in the recipe that would be total for 2 pans) but i felt 1 was NOT enough as the top layer i added the little that was left in the jar and knew it would dry out so opened another i had and added it to top and then baked - after 20 mns i took out and put more on top where i saw it dry - then added the cheese and fresh cilantro on top - also i used cheddar pepperjack cheese and next time i may add some black beans to the beef mixture to bulk it up more - otherwise its perfect! mmmmmmmmm"

MY REVIEW
235gbt
Reviewed Sep. 28, 2015 Edited Sep. 29, 2015

"I didn't have ne lasagna noodles or ricotta cheese - so I used penne noodles and cottage cheese & well it turned out looking a lot better than the photos here... seemed to have a better firmness and every1 loved it and NO leftovers... good thing I made 2!"

MY REVIEW
xxcskier
Reviewed Sep. 14, 2015

"My family enjoyed this dish and I liked that I can make it as spicy as I wanted with the type of salsa and seasonings I use. I would agree with other reviews that this would be better written using one pan measurements and simply stating it is easy to double.

Great overall!"

MY REVIEW
JGa2595176
Reviewed Feb. 25, 2015

"My family all ate this dish, but I didn't get any raves. I agree with the other reviewers that you need to use oven ready noodles or boil them as directed. I used 2 entire jars of salsa in one 13x9 dish, and I thought it may need another jar...it was a bit dry. All the flavors were there and I loved the concept of a Taco Lasagna, but this recipe was just ok."

MY REVIEW
tammyloyd
Reviewed Nov. 20, 2014

"Made this tonight!! Used cottage cheese instead of ricotta!! It was great."

MY REVIEW
duckmichelle
Reviewed Nov. 10, 2014

"Has anyone tried this using a small curd cottage cheese instead of the ricotta? I'm just not a big fan of ricotta."

MY REVIEW
doxiemox
Reviewed Oct. 28, 2014

"This is one of my favorites to make.A lot of steps but well worth it.We have this at least once a week."

MY REVIEW
angmclanc
Reviewed Oct. 24, 2014

"Anything with Taco and Lasagne in the name gets my attention. It was delicious!!. Made both batches for my army of a family, and the leftovers were even better."

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