Description
This Taco Lasagna is a delicious Tex-Mex twist on traditional lasagna, featuring layers of seasoned ground beef, refried beans, lasagna noodles, salsa, and melted Mexican-style cheese. Perfect for a crowd, it combines hearty and flavorful ingredients baked to perfection with a creamy sour cream topping and optional fresh garnishes.
Ingredients
Meat Mixture
- 2 pounds lean ground beef
- 16 ounces refried beans
- 4 ounces chopped green chilies
- 1 envelope taco seasoning (2 Tablespoons)
- 2 Tablespoons salsa (from the 16 ounces)
Lasagna Assembly
- 16 ounces mild salsa (divided: 2 Tablespoons in meat, 14 ounces for topping)
- 12 ounces uncooked lasagna noodles
- 4 cups shredded Mexican-style cheese (divided: 3 cups for layers, 1 cup for topping)
- 2 cups water
Toppings and Garnishes
- 2 cups sour cream
- 2 ounces sliced black olives (optional)
- Diced tomatoes (optional)
- Chopped green onions (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350℉ (175℃). Lightly spray a 9 x 13-inch baking dish with non-stick cooking spray and set aside to prepare for layering.
- Cook Ground Beef: In a large skillet over medium heat, brown the lean ground beef thoroughly, breaking it up into small pieces as it cooks. Once cooked, drain off any excess grease to keep the dish from becoming too oily.
- Mix Meat Filling: Stir the cooked beef together with refried beans, chopped green chilies, taco seasoning, and 2 tablespoons of the salsa. This mixture forms the flavorful filling. Set aside the rest of the salsa for later use.
- Assemble Lasagna Layers: In the prepared baking dish, cover the bottom with a layer of uncooked lasagna noodles, breaking them to fit as needed. Spread one-third of the beef mixture evenly over the noodles, then sprinkle with 1 cup of shredded Mexican-style cheese. Repeat these layers two more times, so you have three layers of noodles, beef mixture, and cheese total.
- Add Salsa-Water Mixture: In a medium bowl or measuring cup, combine 2 cups of water with the remaining salsa. Pour this mixture evenly over the layered lasagna to help cook the noodles and infuse flavor during baking.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour. This will cook the noodles and meld the flavors.
- Add Final Toppings and Melt Cheese: Remove the lasagna from the oven, then spread sour cream evenly on top. Add sliced black olives and sprinkle the remaining 1 cup shredded cheese over the surface. Return the dish to the oven uncovered and bake for an additional 5-10 minutes, or until the cheese is melted and bubbling.
- Rest and Garnish: Let the lasagna stand for about 10 minutes after baking to set. Before serving, garnish with optional diced tomatoes and chopped green onions for a fresh, colorful finish.
Notes
- Breaking the uncooked lasagna noodles is normal to fit the dish, as they will soften during baking with the salsa-water liquid.
- Use lean ground beef to reduce excess fat and grease in the dish.
- The sour cream topping adds creaminess but can be substituted with Greek yogurt for a healthier option.
- Optional garnishes like olives, tomatoes, and green onions add color and freshness but can be omitted if preferred.
- For a spicier version, use medium or hot salsa and add extra chopped green chilies.
- Make sure to cover tightly with foil during baking to trap steam and cook the noodles properly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
