Taco lasagna
A creative twist on traditional lasagna, combining the flavors of tacos with the comfort of layered pasta.
Ingredients
Meat
- 1 pound ground beef
Pantry
- 1 packet taco seasoning
- 1/2 cup water
Produce
- 1/2 cup chopped green onions
- 1 cup sliced black olives
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
Dairy
- 2 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 cup sour cream
Canned Goods
- 1 can (15 oz) refried beans
Pantry
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Miscellaneous
- 12 lasagna noodles
- 1 cup salsa
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions. Drain and set aside.
- Brown ground beef in a skillet over medium heat. Add taco seasoning and water, stirring to combine. Bring to a simmer and let cook until thickened.
- In a 9x13-inch baking dish, spread a layer of refried beans. Arrange a layer of cooked lasagna noodles on top.
- Spread half of the taco beef mixture over the noodles, followed by half of the cheddar and mozzarella cheese. Repeat the layers.
- Top with sour cream, remaining cheese, and desired toppings. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10-15 minutes, until cheese is bubbly.
- Let the lasagna rest for 5-10 minutes before slicing and serving. Garnish with extra cilantro and a sprinkle of garlic and onion powder.
Notes
For an extra burst of flavor, top with diced tomatoes, shredded lettuce, or diced avocado before serving.