BEEF TACO LASAGNA
This recipe makes two big pans. Freeze one or both to enjoy later. -Stacey Compton, Toledo, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (8 servings each).
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles., In each of two 13x9-in. baking dishes, layer 4 noodles, 2/3 cup ricotta mixture, half the beef mixture and 1-1/3 cups cheddar cheese. Top each with 4 noodles, 2/3 cup ricotta mixture, 1-1/3 cups salsa and 1-1/3 cups cheese. For final layer, top each with 4 noodles, 2/3 cup ricotta mixture, 1-1/3 cups salsa and 1-1/3 cups cheese., Bake, uncovered, 35-40 minutes or until heated through. Let stand for 10 minutes before cutting. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer to read 165°.
Nutrition Facts : Calories 545 calories, Fat 26g fat (17g saturated fat), Cholesterol 109mg cholesterol, Sodium 1198mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 1g fiber), Protein 35g protein.
TACO LASAGNA
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.
Provided by Joanna Cismaru
Categories Main Course
Time 50m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 536 kcal, Carbohydrate 35 g, Protein 32 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 121 mg, Sodium 837 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
TACO LASAGNA
If you like foods with southwestern flair, this just might become a new favorite. Loaded with cheese, meat and beans, the layered casserole comes together in a snap. There are never any leftovers when I take this dish to potlucks. -Terri Keena, Tuscaloosa, Alabama
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes., Place 2 tortillas in a greased 13x9-in. baking dish. Spread with half of the refried beans and half of the beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. , Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 448 calories, Fat 21g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1152mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 5g fiber), Protein 25g protein.
TACO LASAGNA
This is a fun recipe and I guarantee every one will love it. So try it and enjoy!
Provided by Crystal
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, then season with taco seasoning, garlic, cayenne pepper, chili powder and water. Simmer for 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Grease the bottom of a 9x13 inch baking dish.
- Place 6 tortillas into the prepared baking dish. Spread 1/3 of the salsa on top of the tortillas. Spread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions. Drop 1/2 of the sour cream randomly over the green onions. Top with 1/2 cup Cheddar and 1/2 cup Monterey Jack cheese. Repeat layers. Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese.
- Bake in a preheated oven for 30 to 45 minutes or until cheeses are melted.
Nutrition Facts : Calories 474.6 calories, Carbohydrate 28.2 g, Cholesterol 96.9 mg, Fat 28.5 g, Fiber 3.8 g, Protein 26.7 g, SaturatedFat 15.1 g, Sodium 1041.3 mg, Sugar 3.5 g
TACO LASAGNA
I can't remember where I originally got this recipe, but I have making it for years and people always ask for the recipe. If you love Mexican food, then this one is for you!!
Provided by Miss V
Categories Meat
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta and cool.
- Cook meat, onion and green pepper.
- Drain.
- Stir in taco seasoning, water and sauce; heat to boiling.
- Reduce heat- simmer 5 minutes.
- Heat oven to 350~.
- Pour 1/2 of meat sauce on bottom of 13X9X2 baking dish.
- Layer with noodles, meatsauce and cheeses.
- Top off with sauce and cheese.
- Cover with foil and bake 20 minutes.
- Remove foil; bake 10 minuites until bubbly.
- Let stand 10 minutes.
- Serve sprinkled with lettuce and tomato and black olives.
- Great when you have company OR fix in two smaller dishes and freeze one for later.
- Freeze before baking.
Nutrition Facts : Calories 568.2, Fat 30.5, SaturatedFat 16.1, Cholesterol 107.7, Sodium 946.6, Carbohydrate 37.6, Fiber 2, Sugar 6.9, Protein 34.3
TACO LASAGNA RECIPE BY TASTY
Here's what you need: olive oil, small green bell pepper, small yellow onion, ground turkey, water, McCormick® Original Taco Seasoning, black beans, frozen corn kernels, fire roasted diced tomatoes, flour tortillas, refried beans, mexican cheese blend
Provided by Jordan Kenna
Categories Dinner
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C) and grease a 9 x 13-inch (22x33 cm) baking dish with cooking spray.
- Heat the olive oil in a medium pan over medium-high heat. Add the green pepper and onion and sauté until soft and the onion is translucent, about 6 minutes.
- Add the ground turkey and break up with a wooden spoon. Cook for another 4 minutes, or until it is no longer pink. Add the water and taco seasoning and bring to a boil. Reduce the heat to medium-low and simmer for 2 minutes.
- Stir in the black beans, corn and fire-roasted tomatoes. Continue to simmer, uncovered, for 10 minutes, until thickened, then remove the pan from the heat.
- Place 2 tortillas in the prepared baking dish. Spread half of the refried beans and half of the turkey mixture over the tortillas and sprinkle with 1 cup cheese. Repeat to make another layer, then top with remaining 2 tortillas and 1 cup cheese.
- Cover the baking dish with foil and bake for 25-30 minutes, or until the lasagna is warmed through and the cheese is melted and bubbling. Broil on high for 2-3 minutes, until dark golden brown and bubbling.
- Enjoy!
Nutrition Facts : Calories 535 calories, Carbohydrate 47 grams, Fat 25 grams, Fiber 8 grams, Protein 30 grams, Sugar 5 grams
TACO CASSEROLE (MEXICAN LASAGNA)
Delicious tex mex flavors without the mess of making burritos, tacos, or cooking lasagna noodles. It is also very hearty - one recipe lasts for three meals with my family of three. I can't eat a lot of tomatoes so I don't add many to the recipe - you could certainly use a second jar of salsa if you like. If you don't have the cooking creme you can substitute 1 pack of cream cheese, softened, with 1/4 cup salsa and 1 tsp cumin mixed well. I make my own taco seasoning using cumin, garlic, salt, and pepper.
Provided by Random Rachel
Categories < 60 Mins
Time 55m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in skillet over medium heat. Add onion and saute for a few minutes until soft. Add ground beef and brown. Drain fat and return skillet to heat, add taco seasoning 1/4 cup salsa (you can use more salsa if you like.).
- While the beef is cooking, prepare the other ingredients: Preheat the oven to 350*F; Grease your 9"x13" glass baking dish; cut the corn tortillas in half; and open all the canned beans.
- After the beef is done, layer the corn tortilla halves around your baking dish. I put two on each long side, one on each short side, and three in the center - it is ok if there are a few gaps. Spread the ground beef over top of the tortillas.
- Make another layer of tortilla halves, followed by the remaining salsa. (If you want to omit most of the tomatoes you could substitute 2 sauted onions and 1/2 cup salsa on this layer.).
- Add another layer of tortillas halves, and then a layer of black beans. I drained the beans but left a little liquid. If you want a finer layer you can pulse them in your food processor.
- Add another layer of tortilla halves, followed by the cooking creme (see the description for a substitution.) Sprinkle 1 1/2 cups of cheese over the cooking creme.
- Add a final layer of tortilla halves. Spread the refried beans over the top of the dish, and coat with remaining cheese.
- Bake at 350*F for 25-30 minutes until the cheese is golden and bubbly. Allow the dish to set for 5 minutes before serving. Serve with a large dollop of sour cream and sprinkle with diced tomato and sliced olives.
- I serve this as a meal by itself - you could certainly add rice, corn, or chips as a side dish if desired.
Nutrition Facts : Calories 469.7, Fat 20, SaturatedFat 8.7, Cholesterol 52.5, Sodium 795.6, Carbohydrate 48.1, Fiber 11.3, Sugar 2.2, Protein 26.2
MEXICAN LASAGNA WITH NOODLES
A different twist on lasagna! Easy to make!
Provided by POPCKLGAL
Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder.
- Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all.
- Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.
- In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted.
Nutrition Facts : Calories 558.9 calories, Carbohydrate 72.3 g, Cholesterol 59.5 mg, Fat 19.1 g, Fiber 5.3 g, Protein 25.6 g, SaturatedFat 9.8 g, Sodium 605.9 mg, Sugar 3 g
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