Taco Lasagna Recipe

This Taco Lasagna is the perfect blend of taco flavour and lasagna's rich, hearty layers. The combination of two beloved dishes creates a delicious masterpiece that tantalises the taste buds and adds excitement to mealtime. 

1 pound ground beef 1 large onion 1 green bell pepper 7 ounce taco sauce 10 ounce enchilada sauce 15 ounce ricotta cheese 1 egg 2½ cups cheddar cheese 9 lasagna noodles ½ cup cherry tomatoes 2 green onions 2 tablespoons fresh cilantro 1 avocado 



Preheat oven to 375°F. Brown ground beef in a large skillet over medium-high heat, breaking it up, until no longer pink.  

Green Blob


When the onion is transparent and the pepper is soft, add the chopped onion and bell pepper to the skillet and cook for about 3 minutes. 

Green Blob


Bring the mixture to a boil after adding the enchilada and taco sauces. Take off the heat.  

Green Blob


Combine the ricotta cheese, egg, and ½ cup of cheddar cheese in a separate medium-sized bowl. 

Green Blob


Lasagna should be layered in a 9 x 13-inch baking dish. Place three lasagna noodles on the bottom, then cover the noodles with ½ of the meat sauce.  

Green Blob


After that, add three more lasagna noodles and cover them with the ricotta mixture.  

Green Blob


Next, add the remaining meat sauce and three more lasagna noodles. Add the final two cups of cheese on top. 

Green Blob


Bake, uncovered, for 30 minutes, or until the noodles are thoroughly cooked and the cheese is melted and bubbling.  

Green Blob


That's exactly what the Taco Lasagna is—an enticing balance of flavours and textures that leaves you wanting more.  

Green Blob


After allowing it to cool for ten minutes or so, slice and garnish with avocado, tomatoes, onions, and cilantro.  

Green Blob


One Pot Beef Stroganoff 

Also See