Roxy15
Well-known member
I haven’t made this. I haven’t made all the recipes I post, just so you know!
Taco Lasagna:
Ingredients:
12 oven ready lasagna noodles (see note)
1 pound lean ground beef
1 (1-oz.) package Old El Paso taco seasoning
1 egg
1 (15-oz.) carton ricotta cheese
4 cups (1 lb.) shredded cheddar cheese
1 (24-oz.) jar chunky salsa
Optional toppings: sour cream, green onions, diced tomatoes
Directions:
Preheat oven to 350 degrees.
In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.
In a small bowl, add the egg and ricotta and stir until combined.
In a 9x13-in.baking dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer 1/3 of the ricotta, 1/3 of the beef mixture, 1/3 of the salsa, and 1/3 of the cheese. Repeat the layers 2 more times.
Bake, uncovered, for 30-40 minutes or until the casserole has heated through and is bubbly.
Let casserole stand 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes if desired.
*****Notes*****
You can use oven ready or no-boil lasagna noodles to save time. You can use regular noodles as well, just boil them before assembling.
Freezing: This freezes great! To use frozen casserole: Thaw in the refrigerator for 8 hours and then bake as directed.
View attachment 15992
Taco Lasagna:
Ingredients:
12 oven ready lasagna noodles (see note)
1 pound lean ground beef
1 (1-oz.) package Old El Paso taco seasoning
1 egg
1 (15-oz.) carton ricotta cheese
4 cups (1 lb.) shredded cheddar cheese
1 (24-oz.) jar chunky salsa
Optional toppings: sour cream, green onions, diced tomatoes
Directions:
Preheat oven to 350 degrees.
In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.
In a small bowl, add the egg and ricotta and stir until combined.
In a 9x13-in.baking dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer 1/3 of the ricotta, 1/3 of the beef mixture, 1/3 of the salsa, and 1/3 of the cheese. Repeat the layers 2 more times.
Bake, uncovered, for 30-40 minutes or until the casserole has heated through and is bubbly.
Let casserole stand 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes if desired.
*****Notes*****
You can use oven ready or no-boil lasagna noodles to save time. You can use regular noodles as well, just boil them before assembling.
Freezing: This freezes great! To use frozen casserole: Thaw in the refrigerator for 8 hours and then bake as directed.
View attachment 15992