This Taco Lasagna recipe is so easy and is a casserole that freezes well. When Mexican food meets Italian you get layers of pasta, salsa, seasoned taco meat and lots and lots of cheese.
HOW TO MAKE TACO LASAGNA
12oven ready lasagna noodles(see note)
1poundlean ground beef
1 1-oz.package Old El Paso taco seasoning
1 15-oz.carton ricotta cheese
4cups1 lb. shredded cheddar cheese
1 24-oz.jar chunky salsa
Optional toppings: sour cream, green onions, diced tomatoes
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 9×13 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 covered 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.