Last updated on May 7th, 2018 at 06:44 am
This Taco Lasagna is saucy, cheesy and delicious. Try this fun twist on your traditional lasagna with lots of Mexican flavors, yet still an easy weeknight and family-friendly meal.
One of my favorite foods are tacos, well pretty much anything Mexican. I would say it’s probably all the cheese, but really, there is not one thing about Mexican food, at least what I’ve tried so far that I don’t like. Another one of my favorite foods is lasagna, so putting these two together is a no brainer. It’s still cold here, and will be for so many more months to come, so I tend to steer towards comfort foods and a lasagna is about as comforting as you can get.
Ever since I discovered no boil noodles, I never looked back. Years ago, I used to shy away from making lasagna, as much as I love it, because it was such a pain to boil the noodles first, and I would always cook them too much until they broke or they would stick together. But I would make these elaborate lasagnas where the sauce would require half a day to cook because it had to be just right. No wonder I would only make lasagna once every couple of years. But not anymore.
You’re going to love the meaty sauce in this lasagna. I added an onion and a bell pepper, just so that I could say there are veggies in this, but I added taco sauce and enchilada sauce to the meat mixture to make it really saucy and super flavorful and it really worked. And because, to me, lasagna needs ricotta cheese, I created a ricotta cheese layer which of course makes this taco lasagna a bit more traditional but with a Mexican flare. Then because no lasagna is complete without a layer of cheese, I topped mine with a blend of Mexican cheese.
The end result, my friends, pure perfection. I may be biased here, but I’d say this was probably my favorite lasagna ever. And I did not slave over it for an entire day! Only took me a few minutes to make the sauce and half an hour in the oven. Did I mention I didn’t boil the noodles? Yeah, this lasagna will fool everyone into thinking you slaved all day in the kitchen, and let them think that! Care for a piece?
For more Mexican inspired recipes, give these a try:
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 1/2 cup cherry tomatoes chopped
- 2 green onions chopped
- 2 tbsp fresh cilantro chopped
- 1 avocado sliced
- Preheat oven to 375 F degrees.
- Add the ground beef to a large skillet and brown it over medium-high heat until it's no longer pink, breaking it up as you go along.
- Add the chopped onion and bell pepper to the skillet and let it cook for about 3 minutes, until the onion is translucent and the pepper is tender.
- Stir in the taco sauce and enchilada sauce and bring to a boil. Remove from heat.
- In another medium size bowl, whisk together the ricotta cheese, egg and 1/2 cup of the cheddar cheese.
- Start layering the lasagna in a 9x13-inch baking dish. Start with a layer of 3 lasagna noodles, then add 1/2 of the meat sauce over the noodles. Next add 3 more lasagna noodles, then spread the ricotta mixture over the noodles. Add 3 more lasagna noodles, then the remaining meat sauce. Top with the remaining 2 cups of cheese.
- Bake uncovered for 30 minutes or until the cheese melts and gets bubbly and the noodles are cooked through.
- Let cool for about 10 minutes before slicing it then top with tomatoes, onions, cilantro and avocados.