This dish is actually really cool. Not only is it delicious, but it is pretty impressive, too! If you are planning to have dinner guests any time soon, serve this!
It is easy to make (almost like a casserole dish) and even easier to serve (you just have to slice it) and is so impressive as well! Guests will love how beautifully this turns out and you will be proud at how easy it was,
Check out what our friends over at The Girl Who Ate Everything had to say about this:
“This taco lasagna could not be more simple. I was skeptical that with such few ingredients that the flavor would be good but it came together nicely.”
This is easy, full of flavor and really impressive to the sight. You are going to love how easily this comes together.
12 oven-ready lasagna noodles (see note)
1 pound lean ground beef
1 (1-oz.) package Old El Paso taco seasoning
1 (15-oz.) carton ricotta cheese
4 cups (1 lb.) Kraft shredded cheddar cheese
1 (24-oz.) jar Old El Paso chunky salsa
Optional toppings: sour cream, green onions, diced tomatoes
Preheat oven to 350 degrees.
In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.
In a small bowl, add the egg and ricotta and stir until combined.
In a 9×13 baking dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer ⅓ of the ricotta, ⅓ of the beef mixture, ⅓ of the salsa, and ⅓ of the cheese. Repeat the layers 2 more times.
Bake covered for 30-40 minutes or until the casserole has heated through and is bubbly. Let casserole stand 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes if desired.
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Quick Tip: To serve from frozen, thaw in the fridge for 8 hours, then cook normally.
Thanks again to The Girl Who Ate Everything for this amazing recipe.