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," writes Stacey Compton of Toledo, Ohio. "Freeze one or both to enjoy later."
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
   (15)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
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 Apr. 14, 2014

Oh wow, yum, yum, yum. Next time I will put some black olives in it or on top just cause I love olives. Also, I used oven ready lasagna noodles. Turned out great. Could only use 3 noodles per layer. The directions are a little weird. The third layer didn't have beef and the first layer didn't have salsa. It's all good. It's a casserole. It all blends together. It really doesn't matter how you do it.

MY REVIEW
Reviewed Jan. 17, 2014

made it ate some the nabor next door ate the rest of it , when I came back to the kitchen I ask him WHY DID YOU EAT ALL MY SUPPER? he said YOU ASK ME TO COME OVER FOE SUPPER,

MY REVIEW
Reviewed Feb. 18, 2013

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,

MY REVIEW
Reviewed Jul. 25, 2012

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

MY REVIEW
Reviewed Jul. 25, 2012

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

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT