Show Subscription Form




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

Beef Taco Lasagna Recipe

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 ground beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 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

  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 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.
  3. Bake, uncovered, 35-40 minutes or until heated through. Let stand for 10 minutes before cutting. 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.

Reviews for Beef Taco Lasagna

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (4)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 30, 2014

This recipe is SOOO good! I only made one lasagna so I halved the ingredients. I also subbed the noodles for oven ready noodles and used about half a box. I served this with black bean and cheese quesadillas. My boys really enjoyed it.

MY REVIEW
Reviewed Aug. 30, 2014

It calls for 2 pounds of ground beef when you make two 13x9 dishes. That's one pound for one 13x9 dish. If you only want to make one dish then cut the recipe in half.

MY REVIEW
Reviewed Aug. 30, 2014

I made this recipe and cut it in half to see how it turned out...followed the instructions and it was so dry..I think when adding the taco seasoning should have added water like you make it for regular tacos and let is simmer for a few min.Think it may have worked better...will not make it again...

MY REVIEW
Reviewed Aug. 29, 2014

I know a number of people say the directions confused them so I will join the group by asking are we supposed to add any water when we add the taco seasoning to the ground beef? Seems logical but might it become too watered down? If we don't then wouldn't the beef mixture be too seasoning heavy? Just asking before I make it...

MY REVIEW
Reviewed Aug. 29, 2014

I would guess they mean 1/2-pound of ground beef since the recipe says in "each" of the 2 pans, layer half. I take that to mean half of the 1 pound for each pan.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT