Loaded Taco Lasagna Recipes

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TACO LASAGNA



Taco Lasagna image

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

1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups shredded Mexican cheese blend

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



Taco Lasagna image

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

2 pounds lean ground beef
2 (1.25 ounce) packages taco seasoning mix
4 cloves garlic, minced
½ teaspoon cayenne pepper
1 tablespoon chili powder
½ cup water
18 (6 inch) corn tortillas
1 (24 ounce) jar salsa
1 cup sliced green onion
1 (16 ounce) container sour cream
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded Monterey Jack cheese

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 RECIPE BY TASTY



Taco Lasagna Recipe by Tasty image

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

2 tablespoons olive oil
1 small green bell pepper, diced
1 small yellow onion, diced
1 lb ground turkey
⅔ cup water
1 package McCormick® Original Taco Seasoning
1 can black beans, drained, and rinsed
1 cup frozen corn kernels, thawed
1 can fire roasted diced tomatoes, undrained
6 flour tortillas, 8 in (20 cm)
1 can refried beans
3 cups mexican cheese blend, shredded

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

BEEF TACO LASAGNA



Beef Taco Lasagna image

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

24 lasagna noodles
2 pounds lean ground beef (90% lean)
2 envelopes taco seasoning
4 large egg whites
2 cartons (15 ounces each) ricotta cheese
8 cups shredded cheddar cheese
2 jars (24 ounces each) chunky salsa

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.

BAKED NACHO LASAGNA



Baked Nacho Lasagna image

From potluck to game day hit, this dish is sure to please! Use as much salsa as you like on each layer. Top with sour cream and guacamole if you choose.

Provided by oldfashionfusion

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 12

Number Of Ingredients 8

1 pound ground beef
1 (1.25 ounce) package taco seasoning
1 (16 ounce) can refried beans
1 (16 ounce) jar salsa
1 (10 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
1 (15.25 ounce) can corn kernels, drained
1 (6 ounce) can sliced black olives
1 ½ cups shredded Cheddar cheese, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine beef and taco seasoning in a large skillet. Cook and stir over medium heat until beef is browned and crumbly, 5 to 7 minutes.
  • Place refried beans in a small saucepan and heat over low heat, covered, until warmed through, about 5 minutes.
  • Spread a thin layer of salsa on the bottom of a 9x13-inch casserole dish. Layer half of the crushed chips, seasoned beef, beans, corn, olives, and cheese on top. Repeat layers with remaining ingredients, starting with salsa and ending with cheese.
  • Bake nacho lasagna in the oven until bubbly and cheese is melted, about 30 minutes.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 32.1 g, Cholesterol 41 mg, Fat 19.6 g, Fiber 4.5 g, Protein 15.1 g, SaturatedFat 7 g, Sodium 1040.7 mg, Sugar 3.7 g

LOADED TACO LASAGNA



Loaded Taco Lasagna image

Make and share this Loaded Taco Lasagna recipe from Food.com.

Provided by AmyZoe

Categories     < 30 Mins

Time 30m

Yield 45 serving(s)

Number Of Ingredients 15

2 cups mozzarella cheese, divided
2 cups cheddar cheese, divided
9 lasagna noodles, cooked and cooled
1 lb ground beef or 1 lb ground turkey
1 onion, finely diced
2 garlic cloves, minced
2 (1 ounce) packages taco seasoning
1 green bell pepper, finely diced
28 ounces low sodium diced canned tomatoes, undrained
1 cup corn
15 ounces black beans, rinsed and drained
1 cup cottage cheese
1 cup sour cream
1/2 teaspoon cumin
1 egg

Steps:

  • Start by setting your oven to 350 degrees.
  • In a saucepan over medium heat, cook the onion, garlic, and ground beef until browned while breaking it up with a wooden spoon. Drain the excess liquid from the pan.
  • Add taco seasoning and coat everything well. Add 1 cup of water and allow it to cook until the water is evaporated from the pan.
  • Add green pepper, tomatoes in their juices, corn, and black beans. Simmer for 5 minutes. The sauce should thicken a bit. Remove from their saucepan from the heat.
  • Combine cottage cheese, sour cream, cumin, and egg in a mixing bowl.
  • In a casserole layer 1 cup of meat sauce and top with 3 noodles. Spread cottage cheese mixture over the top with a cup of cheddar and mozzarella. Continue layering and top with remaining sauce.
  • Cover with aluminum foil and bake for about 40 minutes.
  • Remove the foil, top dish with the remaining cheddar and mozzarella cheese, and bake until bubbly. If you want your cheese crispier, you can turn on the broiler for the last 3 minutes, watching carefully so it doesn't burn.
  • Once baked to your liking, remove the dish from the oven. Allow to cool for about 10 minutes before slicing and serving. Serve with any additional desired toppings.

Nutrition Facts : Calories 109.1, Fat 5.8, SaturatedFat 3, Cholesterol 23.6, Sodium 219.2, Carbohydrate 8, Fiber 1.3, Sugar 1.5, Protein 6.5

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