Taco Lasagna

Taco Lasagna

Course: Kid-Friendly, Mains


Prep time


Cooking time





Layered with lean ground beef, zesty taco seasoning, roasted green chilies, and onions, each bite bursts with flavor. Topped with creamy ricotta mixture, chunky salsa, and Mexican blend cheese, this dish bakes to perfection, offering a mouthwatering blend of textures and tastes.


  • 1 lb. pound lean ground beef

  • 1 c. water

  • 1¼ oz. taco seasoning mix

  • 4 oz. roasted diced green chilies

  • 1 c. frozen chopped onion

  • 16. oz. ricotta cheese

  • 2 eggs, lightly beaten

  • ¼ c. chopped fresh cilantro (plus more for garnish optional)

  • 28 oz. crushed tomatoes

  • 16 oz. chunky medium salsa

  • ¼ c. mild taco sauce

  • 12 taco shells

  • 3 c. Mexican blend shredded cheese


  • In medium skillet over medium-high heat, brown ground beef, stirring often. Drain fat. Add water, taco seasoning, green chilies and onion. Bring to a boil. Reduce heat and simmer for 5 minutes. In medium bowl, stir together ricotta cheese, eggs and cilantro. In second medium bowl, stir together tomatoes, salsa and taco sauce.
  • Preheat oven to 400°F. In a deep 9 x 13-inch baking dish, spread one-quarter of sauce on bottom of dish. Place layer of corn taco shells into pan. Top with one-half of ricotta mixture, one-half ground beef, 1 cup shredded cheese, one-quarter sauce and another tortilla. Repeat layers with remaining ingredients. Top final layer with shells, sauce and cheese. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes. Remove from oven and let stand 10 minutes before slicing. Serve hot, garnished with fresh cilantro.
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