Easy Mexican Taco Lasagna

Looking for a fun twist on traditional lasagna? This Easy Mexican Taco Lasagna layers classic taco ingredients with lasagna noodles to create a mouthwatering fusion dish. It’s hearty, cheesy, and loaded with bold Mexican flavors, making it perfect for weeknight dinners or family gatherings.

Ingredients

For the Meat Mixture

• 1 pound ground beef (or ground turkey)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 (1 oz) packet taco seasoning mix
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
• 1 (8 oz) can tomato sauce
• ½ cup water

For the Lasagna

• 9 lasagna noodles, cooked and drained
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 (15 oz) container ricotta cheese (or substitute sour cream)
• ½ cup fresh cilantro, chopped (optional)
• 1 cup salsa, for layering

Optional Toppings

• Sliced black olives
• Diced avocado
• Sliced jalapeños
• Chopped green onions
• Sour cream

Instructions

Step 1: Prepare the Meat Mixture

1. In a large skillet, cook the ground beef and diced onion over medium heat until the beef is browned and the onion is soft. Drain excess grease if necessary.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Stir in the taco seasoning, diced tomatoes with green chilies, tomato sauce, and water. Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat.

Step 2: Assemble the Lasagna

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of salsa on the bottom of a 9×13-inch baking dish to prevent sticking.
3. Lay 3 cooked lasagna noodles over the salsa. Spread a third of the meat mixture on top, followed by dollops of ricotta cheese. Sprinkle with a mix of cheddar and Monterey Jack cheese.
4. Repeat the layers twice more: noodles, meat mixture, ricotta, shredded cheese. End with a final layer of cheese on top.

Step 3: Bake

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
3. Let the lasagna rest for 10 minutes before slicing.

Tips for Success

• Use No-Boil Noodles: If you’re short on time, opt for no-boil lasagna noodles. They’ll cook perfectly in the sauce while baking.
• Drain the Tomatoes: If your canned tomatoes are watery, drain them slightly to prevent the lasagna from becoming too runny.
• Cheese Variations: Feel free to use Mexican blend cheese or pepper jack for an extra kick.

Variations

1. Vegetarian Version: Substitute the ground beef with black beans, corn, and sautéed bell peppers for a veggie-friendly option.
2. Chicken Taco Lasagna: Use shredded rotisserie chicken instead of ground beef for a lighter variation.
3. Low-Carb Option: Swap the lasagna noodles for thinly sliced zucchini or eggplant.

Serving Suggestions

Pair this Easy Mexican Taco Lasagna with:

• A side of Spanish rice or cilantro lime rice
• A refreshing Mexican corn salad
• Tortilla chips with guacamole or pico de gallo

This Easy Mexican Taco Lasagna is a deliciously creative way to enjoy the flavors of a taco in a comforting baked dish. It’s a crowd-pleaser that’s easy to make and even easier to devour. Make it your own with toppings and serve it up for a fun, flavorful dinner everyone will love