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Beef Taco Lasagna

By

STACEY COMPTON • Toledo, Ohio
This recipe makes two big pans. Prepare them when
you have time, and freeze one or both to enjoy later.

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Ingredients

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

Details

Servings 8

Preparation

Step 1

1. 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.

2. In each of two 13-in. x 9-in. baking dishes, layer four
noodles, 3/4 cup ricotta mixture, half of the beef mixture
and 1-1/3 cups cheddar cheese. Top each with four
noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and
1-1/3 cups cheese. Repeat.

3. Cover and freeze one casserole for up to 3 months.
Bake the second casserole, uncovered, at 350° for 35-40
minutes or until heated through. Let stand for 10 minutes
before cutting. To use frozen casserole: Thaw in the refrigerator for 8 hours.

Bake as directed.

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