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Taco Lasagna is the perfect way to liven up Taco Tuesday, Cinqo de Mayo or any fun family dinner! A few simple swaps to a more traditional lasagna recipe and you have a tasty Mexican-inspired recipe that’s perfect for family dinners, potlucks and entertaining!
I love lasagna, and make it in a few different ways. With Cinco de Mayo happening later this week, I thought it would be fun to make a lasagna with a Mexican twist. Taco lasagna is a very simple recipe to make. It’s flavorful, getting a bit of zip from the salsa and the taco seasoning. I used a mild salsa and taco seasoning. If you want to kick things up a notch, use a medium or hot salsa and taco seasonibng. You could even add a touch of hot sauce if you really like heat. Hubby said this is his favorite new way to eat lasagna. Here’s how I make Taco Lasagna.
- 1.5 lbs ground beef
- 9 no-bake lasagna noodles (I used Ronzoni)
- 12 oz frozen sweet corn
- 4-6 oz shredded mozzarella
- 32 oz ricotta cheese
- 1x 14.5 oz can petite diced tomatoes, drained
- 24 oz thick and chunky salsa
- 1x 1.25 oz packet taco seasoning
- 6 oz shredded taco cheese
Place the ground beef into a large skillet and brown it until it’s not pink.
Place a thin layer of salsa into the bottom of the baking dish.
Place three lasagna noodles into the baking dish.
Drain the cooked ground beef and put it into a large mixing bowl.
Add the corn, diced tomatoes and taco seasoning to the bowl and mix well.
Place the ricotta cheese and mozzarella cheese into a medium sized mixing bowl and combine thoroughly.
Place the meat mixture on top of the lasagna noodles and distribute evenly across all three noodles, smoothing and flattening a little with a spoon.
Place three lasagna noodles on top of the meat layer.
Put the cheese mixture on top of the second layer of lasagna noodles and distribute evenly across all of them, smoothing with the spoon.
Place the last three lasagna noodles on top of the cheese layer.
Put the remainder of the salsa on top of the third layer of lasagna noodles.
Sprinkle the shredded taco cheese on top of everything.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the lasagna from the oven and let cool for about 5 minutes.
Garnish with a dollop of sour cream when serving.