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Beef Taco Lasagna Recipe

Beef Taco Lasagna Recipe

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 YIELD: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

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).

Nutritional Facts

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

Reviews for Beef Taco Lasagna

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MY REVIEW
Reviewed Apr. 8, 2016

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

MY REVIEW
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
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
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
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
Reviewed Nov. 20, 2014

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

MY REVIEW
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
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
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."

MY REVIEW
Reviewed Sep. 22, 2014

"Good! I only made one pan. Takes a while to get to the table. We added lettuce, sour cream, and salsa on top. Next time, I'm going to add refried beans to the layers and probably increase the meat."

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."

MY REVIEW
Reviewed Aug. 29, 2014

"I made this over the weekend and thought I would cheat and use regular lasagne noodles, knowing that you don't have to boil them for lasagne. Not so with this recipe, the filling was delicious but you really need the oven ready or boil them first noodles."

MY REVIEW
Reviewed Aug. 25, 2014

"Can someone answer me a question - when it says 1/2 beef mixture, do they mean 1/2 of 1 pound per lasagna or 1/2 meaning 1 pound? Do you really put all 1 pound on a single layer?"

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?"

MY REVIEW
Reviewed Aug. 15, 2014

"Great recipe, halved it since I didn't have double on certain things. Used a whole large egg instead of just whites. Also, didn't have any noodles, used flour tortillas instead, layering them two deep, and overlapping each other. I baked it a little longer than it said, too. Added black olives like a few suggested, with sour cream on the side for those that wanted it. I also served it on a bed of shredded lettuce. Every one loved it, it was gone in a half hour, next time will follow recipe amounts, so family can have seconds or thirds... as much as they want, :) lol."

MY REVIEW
Reviewed Aug. 15, 2014

"Sounds YUM...directions not confusing if you read them realizing that you are making 2 pans ."

MY REVIEW
Reviewed Aug. 15, 2014

"Keeping in mind this recipe makes 2 casseroles I have broken down the measurements for each pan and the layers. This is for EACH pan so needs to be done 2 times in 2 separate pans. Each pan has 12 noodles, 2-1/4 cup ricotta mixture, 4 cups cheese & 3 cups salsa.

Layer #1
Lay 4 noodles on bottom of each pan. Top with 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cup cheddar cheese.
Layer #2
Top with 4 noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese.
Layer #3
Top with 4 noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cup cheese. Then bake or store as directed for later use. Hope this helps with the confusion. If you would like to make just one casserole use 12 noodles,1 lb. ground beef, 1 taco seasoning envelope, 2 eggs whites, 1 - 15 oz. carton ricotta cheese, 4 cups cheddar cheese and 1 - 24 oz. jar chunky salsa. Use the Layer #1, #2 & #3 instructions listed above for each layer. Happy Cooking!!!!"

MY REVIEW
Reviewed Aug. 15, 2014

"As another reviewer suggested, I added some sour cream, and sliced olives...delicious!"

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!"

MY REVIEW
Reviewed May. 4, 2011

"This was so good I had to actually stop myself from eating half a pan of it. Delish! and easy to make."

MY REVIEW
Reviewed Feb. 22, 2010

"Incredibly tasty dish! I had rave reviews from my whole family. I didn't have lasagna noodles, though, so I just used egg noodles and it still came out amazing. I also chose to use two whole eggs instead of four egg whites. I don't mind the so-called extra cholesterol (it's good cholesterol anyway). I'll definitely make this again! Also, it's excellent when you add a layer of sour cream in there, too. This is the perfect kind of dish to experiment with!"

MY REVIEW
Reviewed Oct. 10, 2009

"My whole family loves this. I make it quite often. Very good!"

MY REVIEW
Reviewed Apr. 1, 2009

"The directions on this are very confusing. I agree with above comment. It is a delicious recipe though. But the directions need some tweaking."

MY REVIEW
Reviewed Aug. 4, 2008

"I love this recipe but I fail to see what to do with the other 1-1/2 cups of salsa for each pan. I end up putting 1-1/2 cups of salsa on top of the beef before the cheddar."

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