I’m declaring it TACO THURSDAY…and today, we’re serving up TACO LASAGNA!
TACOS + LASAGNA?
Yup.
And it’s so simple too!
Ten years ago, I shared my ENCHILADA LASAGNA which is delish, but this version is even simpler. It’s extra extra easy if you use “oven ready” lasagna noodles. These noodles can also come gluten-free, so if you’re a gf family, make sure you look for those when making this dish.
Another bonus to this recipe is that you can make it in advance and just pop it in the oven about 45 minutes before you’re ready to eat.
Easy as that!
Enjoy! xx
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Taco Lasagna
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
Description
It’s my TACO LASAGNA! And it’s so simple too!
Ten years ago, I shared my ENCHILADA LASAGNA which is delish, but this version is even simpler. It’s extra extra easy if you use “oven ready” lasagna noodles. These noodles can also come gluten-free, so if you’re a gf family, make sure you look for those when making this dish. Another bonus to this recipe is that you can make it in advance and just pop it in the oven about 45 minutes before you’re ready to eat. Enjoy! xx
Ingredients
- 2 pounds of ground beef
- Extra Virgin Olive Oil (EVOO)
- salt and pepper
- 1 onion, chopped
- 3 tablespoons chili powder
- 1 (24 oz) jar of your favorite spaghetti sauce
- 1 cup of your favorite salsa
- 2 cups of a shredded Mexican blend cheese
- 1 box of oven ready lasagna noodles (you can also use gluten-free noodles)
- chopped green onions, sour cream and/or sliced avocados to garnish, optional
Instructions
- Preheat oven to 375 degrees.
- Grease (I use Pam) a 9×12 baking dish. Set aside.
- In a large pot over medium-high heat, brown your beef in a big drizzle of EVOO
- Once browned and crumbly, stir in your chopped onion along with a big pinch of both salt and pepper. Sauté about five minutes or until the chopped onion is tender.
- Next, stir in your chili powder, spaghetti sauce, and salsa. Reduce the heat to low and allow everything to simmer about 10 minutes. After that, you’re ready to assemble.
- Place a third of your meat mixture down across the bottom of your prepared baking dish. Next, sprinkle over a third of your shredded cheese followed by a row of lasagna noodles. Repeat once more. After that, spread the remaining third of your meat mixture down over the lasagna noodles followed by the rest of your cheese.
- Pop your lasagna in the oven and bake uncovered about 45 minutes or until the edges of your noodles brown up a bit and it’s nice and bubbly.
- Remove from oven and allow to sit about 5 minutes before cutting into squares.
- Serve with a garnish of chopped green onions, sour cream and/or sliced avocados.
Alison says
Two of my favorite foods combined into one? Yes, please!
Amanda says
Okay this sounds delish!
Stacey says
Shay, thank you and yum! I made this ahead for dinner guests and It was a huge hit! I ‘mixed and matched’ 1lb chorizo and 1lb ground beef…little bit of kick for a win! I really liked the lasagna noodles instead of corn tortillas, never would have thought of that-much less crumbly!
Mix and Match Mama says
Yay! Thank YOU so much for sharing! I’m so happy you made this recipe in your kitchen too!
Ashley says
I am making this for a local student group ahead of time, what would be the best reheating instructions?
Mix and Match Mama says
I would try and bake it before serving. Assemble, allow to cool, cover and keep in the fridge for up to two days (or freeze if longer). Bake when you’re ready to enjoy.