Taco Lasagna Fusion Dish (Print-Friendly Version)
Layered Mexican-Italian casserole featuring seasoned beef, cheese, and savory sauces topped with fresh avocado and tomatoes.
# What You'll Need:
01 -
1 pound ground beef
02 -
1 large onion, chopped
03 -
1 green bell pepper, chopped
04 -
7 ounces taco sauce (1 jar)
05 -
10 ounces enchilada sauce (1 can)
06 -
15 ounces ricotta cheese
07 -
1 egg
08 -
2½ cups cheddar cheese, Mexican blend preferred
09 -
9 lasagna noodles, no-boil (about half a package)
→ Toppings
10 -
½ cup cherry tomatoes, chopped
11 -
2 green onions, chopped
12 -
2 tablespoons fresh cilantro, chopped
13 -
1 avocado, sliced
# How to Make It:
01 -
Preheat oven to 375°F.
02 -
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.
03 -
Add the chopped onion and bell pepper to the skillet. Cook for approximately 3 minutes until the onion is translucent and the bell pepper is tender.
04 -
Stir in the taco sauce and enchilada sauce, bringing the mixture to a boil. Remove from heat.
05 -
In a medium bowl, whisk together ricotta cheese, egg, and ½ cup of cheddar cheese until smooth.
06 -
In a 9x13-inch casserole dish, layer 3 lasagna noodles. Spread half of the meat sauce over the noodles. Add another 3 noodles, spread the ricotta mixture over them, and then add another 3 noodles. Top with the remaining meat sauce and sprinkle the remaining 2 cups of cheddar cheese on top.
07 -
Bake uncovered for 30 minutes, or until the cheese is bubbly and golden and the noodles are cooked through.
08 -
Remove from the oven and let cool for 10 minutes. Top with cherry tomatoes, green onions, cilantro, and avocado before slicing and serving.
# Additional Tips:
01 -
For added spiciness, use hot taco and enchilada sauces. For milder options, use mild varieties.
02 -
Mix and match favorite cheeses like Monterey Jack for extra flavor.
03 -
To make it vegetarian, replace ground beef with plant-based meat or lentils.
04 -
If using regular lasagna noodles, pre-cook them according to package instructions.
05 -
Feel free to experiment with toppings like jalapeños, sour cream, or crumbled queso fresco.
06 -
Store leftovers in the refrigerator for up to 4 days, or freeze for up to 3 months.