Name: Taco Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
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

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

Scale

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

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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.