Taco Lasagna

I’ve been holding out on you with a super easy dinner recipe you’re going to want to add to your plans this week.  I apologize for this blogging negligence, and offer you a taco lasagna peace offering.  No more secrets here.

Taco lasagna - all the great flavours of taco in an easy weeknight meal perfect for making ahead, giving away, or just doubling for yourself!

The first time I made this I had some friends coming over and it was a last minute wrangle of pantry ingredients that I was uncertain would turn into anything.  As soon as we started eating it I knew we had a winner.  Carl wondered why I hadn’t thought of this sooner, and it immediately became a regular in our meal rotation, and I set about figuring out a consistent recipe I could guarantee would work.  

Taco lasagna - all the great flavours of taco in an easy weeknight meal perfect for making ahead, giving away, or just doubling for yourself!

After making it at least a dozen times for various occasions, I’m declaring this one of my favourite meals for feeding a crowd, bringing to someone in need of a meal, or doubling so you can have one tonight and one in the freezer for another night.  It comes together so easily, uses regular pantry ingredients, and doesn’t have tortillas.  I love tortillas, but the thing that bothers me about taco casseroles is the use of tortillas for the layers.  I find the tortillas always get a strange chewy texture that doesn’t appeal to me and they don’t cut easily with a fork.  I love lasagna noodles, so this has all the same flavours with lasagna noodles in place of strangely chewy tortillas.

Taco lasagna - all the great flavours of taco in an easy weeknight meal perfect for making ahead, giving away, or just doubling for yourself!

You can adjust this to make it as veggie packed or spicy as you like – we go minimal veggies and medium spice so the kids will eat it, but you can easily personalize this in the form of added onion, zucchini, corn, chili powder or some diced hot peppers if you want your eyes to water!

Taco Lasagna
 
Classic lasagna gets a Mexican twist with taco seasoning, peppers, and plenty of cheese. If you have diced chili tomatoes you can substitute 1½ cup (or 1 398 mL can) of those for the salsa and tomato sauce.
Author:
Recipe type: Dinner; Entree
Serves: 6
Ingredients
  • 1 lb ground beef
  • 125 g (1/2 a pkg) low fat cream cheese
  • 2 Tbsp sour cream
  • ¾ cup salsa
  • ½ cup tomato sauce, + a separate ⅓ cup
  • 1 red bell pepper, chopped
  • 3 green onions, chopped, + 1 for topping is desired
  • 1 35 g package taco or fajita seasoning, or 3-4 Tbsp homemade
  • 6 lasagna noodles
  • 2 cups shredded cheddar or Monterey Jack cheese
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8x11" baking dish and set aside.
  2. Cook lasagna noodles according to package directions.
  3. Meanwhile, brown beef in large skillet until no pink remains. Drain fat. Stir in cream cheese until melted, then add sour cream, salsa, ½ cup tomato sauce, pepper, green onion, and taco seasoning. Simmer for 10 minutes, or until peppers are softened.
  4. In prepared 8x11" pan, spread a thin layer of the meat mixture to just barely cover the bottom of the pan. Top with 3 of the cooked lasagna noodles. Top noodles with all the remaining meat mixture, then another layer of noodles. Finish with the remaining ⅓ cup of tomato sauce and the shredded cheese.
  5. Bake for 20-30 minutes, until heated through and cheese is bubbling. Let stand 5-10 minutes before slicing.
Notes
To freeze, prepare as directed but omit cheese and do not bake. Let cool at room temperature for 1-2 hours before wrapping well and freezing. To reheat, let stand in the fridge overnight, then top with cheese and bake as directed, increasing time by 10 minutes.

If you like lasagna, you also need to try these:

white lasagna

Chelsea’s White Cheese and Chicken Lasagna

classic lasagna

Mom’s Classic Lasagna

 

 

Comments

  1. Kathleen says

    Would it be ok to leave the cream cheese out or will it affect the recipe too much? We have a lactose intolerant in our house…anything else I could substitute it with?

    • says

      You could definitely leave it out, but you may want to add a bit more tomato sauce to make sure it is still saucy enough, or a can of tomato paste so the sauce thickens a little. You can also buy lactose free cream cheese, I know my sister substitutes it and can’t tell a difference :)

  2. says

    wow, it looks so good and that beautiful color that she have makes you go deep on that recipe and taste it, i must say i like it and i will try it ;)

  3. says

    Yay for a re-design! That’s so exciting! And this lasagna looks delicious – we are big fans of lasagna in our house and I love the mexican flavors you have going on in here!

  4. Michelle Englefield says

    I would like to try this with uncooked noodles, because that’s my preference (too lazy) and so how would I adjust the liquid for that?

    • says

      Hi Michelle – I have done it with the oven-ready noodles as well, you just need to really ensure they’re covered with sauce for them to cook right to the edges. I increased my sauce by only 1/2 cup to do it that way, but you could increase it by 1 full cup.

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