Taco Lasagna Recipe

One of my favorite foods are tacos, well pretty much anything Mexican. I would say it’s probably all the cheese, but really, there is not one thing about Mexican food, at least what I’ve tried so far that I don’t like. Another one of my favorite foods is lasagna, so putting these two together is a no brainer. 

INGREDIENTS:

1 lb ground beef

1 large onion chopped

1 green bell pepper chopped

7 oz taco sauce I used Club House (1 jar)

10 oz enchilada sauce (1 can)

15 oz ricotta cheese

1 egg

2 1/2 cups cheddar cheese I used Mexican blend

9 lasagna noodles no boil, (about half a package)

Toppings

1/2 cup cherry tomatoes chopped

2 green onions chopped

2 tbsp fresh cilantro chopped

1 avocado sliced

INSTRUCTIONS:

Preheat oven to 375 F degrees.

Add the ground beef to a large skillet and brown it over medium-high heat until it's no longer pink, breaking it up as you go along. 

Add the chopped onion and bell pepper to the skillet and let it cook for about 3 minutes, until the onion is translucent and the pepper is tender.

Stir in the taco sauce and enchilada sauce and bring to a boil. Remove from heat.

In another medium size bowl, whisk together the ricotta cheese, egg and 1/2 cup of the cheddar cheese.

Start layering the lasagna in a 9x13-inch baking dish. Start with a layer of 3 lasagna noodles, then add 1/2 of the meat sauce over the noodles. Next add 3 more lasagna noodles, then spread the ricotta mixture over the noodles. Add 3 more lasagna noodles, then the remaining meat sauce. Top with the remaining 2 cups of cheese. 

Bake uncovered for 30 minutes or until the cheese melts and gets bubbly and the noodles are cooked through. 

Let cool for about 10 minutes before slicing it then top with tomatoes, onions, cilantro and avocados.