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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
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    With Johnsonville Italian Sausage.

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  • 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
   (24)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 22, 2014

Sounds good. The layering numbers don't add up. If you follow the directions you would need 16 noodles and 5 1/3 cups Cheddar cheese for each pan. If you only repeat the 3rd layer you have not used the other half of the beef mixture. If you use only 3 noodles for each layer and only 1 cup of Cheddar where called for and repeat all layers you should come out ok.

MY REVIEW
Reviewed Aug. 19, 2014

This was really quite good. Used whole wheat noodles. Next time I may put the salsa in the food processor just to make it smooth. Will make again.

MY REVIEW
Reviewed Aug. 18, 2014

I made this a few nights ago and it was absolutely delicious! I had to hold back the ricotta cheese,as I have a picky hubby.I added olives and he added sour cream and salsa to his on his plate.I cut the recipe in half,as it is only the two of us.I would do it again! Thank you for sharing this recipe.

MY REVIEW
Reviewed Aug. 15, 2014

@ suezmike: yes, absolutely, you can make ahead and keep in the fridge overnight- just bake as directed- that is exactly what I did. This was surprisingly delicious, I used whole eggs (from my own chickens) and my homemade salsa. Maybe next time I'll take a tip from BethenyW and use flour tortillas instead of noodles. My son wants this on regular rotation in my recipe box.

MY REVIEW
Reviewed Aug. 15, 2014

Can I make this a day ahead of time and just keep in the fridge over night or should I put it in the freezer over night?

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