Taco Lasagna

Yeah. That’s no typo. Now, you can have your taco and lasagna all in one happy baking dish. And it’s only a few ingredients away. I’m going to show you how I made it, but you can always substitute ingredients that suit you and your fridge/pantry. I happened to have these ingredients at hand, and i’m glad I did, because this version of lasagne has become a staple and the spinach ricotta just went out the door.

Here’s what you need for one lasagna dish

1 pack oven ready lasagne noodles (who has time to boil them first nowadays?)

2 pounds ground beef

1 Tblspn minced garlic

2 Tblspn taco seasoning

1 can diced tomatoes or 1 1/2 cups pasta sauce

2 – 15.5 ounce jars of your favourite salsa

salt to taste

1 jalapeno, seeded and finely chopped

1 cup refried beans

3 Tblpn taco sauce

4-6 cups shredded cheese of your choice (I used a mixture of mozzarella and mexican blend)

1/2 cup sliced green onions

sour cream and crispy tortilla strips to serve

Start off by browning the ground beef with the garlic in 3 T oil over medium heat.


Once the meat is brown add in the taco seasoning and 1 can diced tomatoes and let it come to a simmer. Then add in 1 jar of salsa, the jalapeño and let it simmer on a low flame for at least 20 minutes. When the sauce has reduced a bit add in the refried beans. This will instantly thicken the sauce.


At this point take the sauce off the heat, add in the 3 T taco sauce and taste to see if any salt needs to be added. Let the sauce cool down a bit then add the remaining jar of salsa. If you feel that the sauce is too thick you can always dilute it with 1/2 cup water. Start layering your lasagne, beginning with the meat sauce, then lasagne sheets, more sauce, cheese, lasagne sheets, sauce, cheese etc. Once you’ve reached the top, sprinkle over some sliced green onions.


Bake covered at 350 F for 30 minutes, then uncovered till the cheese turns a light golden brown and the sides are bubbling. You also have to check if the lasagne sheets are cooked through. I find it helps if I make the lasagne a day before. Then the lasagne sheets absorb the liquid and soften, and I don’t have to worry about them not cooking through in the oven.

I had some leftover refried beans so I put some on top too

There you go! Taco lasagna! Serve with sour cream and crispy tortilla strips, but it’s delicious on it’s own as well!



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