Taco Lasagna
Taco Lasagna brings a south-of-the-border kinda’ twist to a classic lasagna recipe! All the best parts of a ground beef taco are layered with lasagna noodles to create one colorfully layered entrée! Serve with your favorite toppings like sour cream, pico de gallo, or a dollop of the best guacamole. For this taco lasagna (made with noodles), start with the tomato sauce on the bottom of the casserole dish. This keeps the noodles from sticking to the bottom of the pan and makes the portions come out easier! The standard layering technique is sauce, noodles, sauce, noodles, cheese, noodles, sauce. Just remember to put a layer of noodles between each cheese and sauce layer to keep everything in place!
Surprise your friends and family with a Mexican twist on an Italian classic! Take this easy taco lasagna to a potluck or an office luncheon! Make it even easier by assembling and baking it earlier! Just reheat it when you reach your destination! Just like a traditional Italian lasagna, this cheesy taco lasagna lends itself to simple sides like a crunchy tossed salad, a tray of fresh cut veggies with Buttermilk Ranch Dip, or even some tortilla chips for scooping!
Ingredients:
- 2 cups mozzarella cheese divided
- 2 cups cheddar cheese divided
- 9 lasagna noodles cooked and cooled
- Sauce
- 1 pound ground beef or turkey
- 1 onion finely diced
- 2 cloves garlic minced
- 2 packages taco seasoning low sodium or homemade
- 1 green bell pepper finely diced
- 28 oz low sodium diced canned tomatoes undrained
- 1 cup corn
- 15 oz black beans drained and rinsed
- Cheese Layer
- 1 cup cottage cheese
- 1 cup sour cream
- 1/2 teaspoon cumin
- 1 egg