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Taco Lasagna Recipe

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4.3 from 1 review

This Taco Lasagna is a delicious fusion of classic lasagna and Tex-Mex flavors, combining layers of seasoned ground beef, refried beans, lasagna noodles, cheese, and salsa. Baked to perfection and topped with sour cream, black olives, and fresh vegetables, this hearty casserole serves 12 and is perfect for family dinners or gatherings.

Ingredients

Main Ingredients

  • 2 pounds lean ground beef
  • 16 ounces refried beans
  • 4 ounces chopped green chilies
  • 1 envelope taco seasoning (2 tablespoons)
  • 16 ounces mild salsa (divided)
  • 2 cups water
  • 2 cups sour cream
  • 12 ounces uncooked lasagna noodles
  • 4 cups shredded Mexican-style cheese (divided)
  • 2 ounces sliced black olives

Toppings (Optional)

  • Diced tomatoes
  • Chopped green onions

Instructions

  1. Prepare the baking dish: Preheat your oven to 350℉ (175℃). Lightly spray a 9 x 13-inch baking dish with non-stick cooking spray to prevent sticking and set it aside.
  2. Cook the ground beef: In a large skillet over medium heat, add the lean ground beef. Cook while breaking the meat apart with a spoon until fully browned. Once cooked through, drain any excess grease from the skillet.
  3. Make the beef mixture: To the cooked ground beef, add the refried beans, chopped green chilies, taco seasoning, and 2 tablespoons of the mild salsa. Stir everything together thoroughly to combine the flavors. Keep the remaining salsa for later layering.
  4. Layer the lasagna: Begin layering in the prepared baking dish by covering the bottom with a single layer of uncooked lasagna noodles, breaking pieces as needed to fit. Spread one-third of the beef and bean mixture evenly over the noodles, then sprinkle 1 cup of shredded Mexican-style cheese on top. Repeat this layering process two more times, finishing with a layer of cheese on top.
  5. Add salsa and water: In a medium bowl or measuring cup, mix 2 cups of water with the remaining salsa. Pour this mixture evenly over the entire lasagna. This adds moisture to help the noodles cook through and infuses additional flavor.
  6. Bake covered: Cover the dish tightly with aluminum foil. Bake in the preheated oven for 1 hour. This slow baking allows the noodles to soften and the flavors to meld beautifully.
  7. Add final toppings and finish baking: After 1 hour, remove the foil. Spread the sour cream evenly over the top, then sprinkle sliced black olives and the remaining 1 cup of shredded cheese over the lasagna. Return to the oven uncovered and bake for another 5 to 10 minutes, until the cheese is melted and bubbly.
  8. Rest and garnish: Let the taco lasagna rest for 10 minutes after removing it from the oven to set. Before serving, optionally garnish with diced tomatoes and chopped green onions for added freshness and vibrant color.

Notes

  • Use lean ground beef to reduce excess grease and make the dish healthier.
  • The uncooked lasagna noodles cook perfectly in the salsa and water mixture during baking, eliminating the need to boil them first.
  • Feel free to customize the toppings with jalapeños or avocado slices for extra flavor.
  • If desired, substitute sour cream with a dairy-free alternative to suit dietary preferences.
  • This recipe can be made ahead and refrigerated; simply extend baking time by 10-15 minutes if baking from cold.

Find it online: https://flavorspath.com/taco-lasagna-recipe/