Taco Lasagne Recipes

TACO LASAGNA

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.

TACO LASAGNA

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.

TACO LASAGNA

Steps:

• Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
• Heat the oil in a large skillet over medium-high heat until shimmering but not smoking. Add the ground beef and sprinkle with the chili powder and 1 teaspoon salt. Cook, breaking apart chunks of meat with the back of a spoon, and stirring often, until meat is crumbled and browned, 5 to 6 minutes. Stir in the salsa and 1 cup of water, bring to a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and set aside.
• Spread a quarter of the meat sauce over the bottom of a 9- by 13-inch baking dish. Lay a third of the noodles over the sauce, overlapping slightly and breaking them to fit, if needed. Leave a 1/2-inch space around the edges of the baking dish. Top the noodles with another quarter of the meat sauce and a third of the mozzarella. Make another layer with a third of the noodles, a quarter of the meat sauce and a third of the mozzarella. Repeat, making a final layer with the remaining third of the pasta and quarter of the sauce, making sure that the top layer of noodles is completely covered in sauce. Top with the remaining third of the mozzarella.
• Cover loosely with foil and bake until the cheese is melted and bubbling and the noodles are tender when pierced with a knife, about 1 hour. Remove the foil and cook 15 minutes more. Let rest 10 minutes. Dollop with sour cream and sprinkle with lettuce, tomato, Cheddar and chips.

TACO LASAGNA

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.

MEXICAN LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa., In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. , Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through. , Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.

TACO LASAGNA

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.

MEXICAN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
• Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

FAVORITE TACO LASAGNA

Steps:

• In a large skillet brown the beef, green pepper and onion over medium heat until onions and peppers are soft and meat is no longer pink. Add water and taco seasoning and bring to a boil. Reduce heat and simmer for 5 minutes. stir in tomatoes and black beans (rinsed and drained). Simmer for 10 minutes.
• Use a greased 9 x 13 pan. Put 2 tortillas on the bottom overlapping as necessary. Spread with half of the refried beans, then half of the meat mixture and 1 cup of cheese. Repeat layers starting with tortilla shells. Top with remaining tortilla shells and cheese. Cover with foil and bake for 30 minutes at 350 or until cheese is melted . Garnish with fresh cilantro if desired and top with sour cream.