A Mexican twist on an Italian favorite, this lasagna will be a hit with the whole family.
1 pound lean ground beef
1 cup water
1 packet (1.25 ounces) 40% less sodium taco seasoning mix
1 can (4 ounces) fire roasted diced green chiles
1 cup frozen chopped onion
1 container (16 ounces) ricotta cheese
2 eggs, lightly beaten
1/4 cup chopped fresh cilantro (plus more for garnish)
1 can (28 ounces) crushed tomatoes
1 jar (16 ounces) thick and chunky medium salsa
1/4 cup thick and smooth mild taco sauce
1 box (12 count) yellow or whole grain corn taco shells, broken into halves
3 cups Mexican blend shredded cheese
In medium skillet over medium-high heat, brown ground beef, stirring often. Drain fat.
Add water, taco seasoning, green chiles and onion. Bring to a boil. Reduce heat and simmer for 5 minutes.
In medium bowl, stir together ricotta cheese, eggs and cilantro.
In another medium bowl, stir together tomatoes, salsa and taco sauce.
Preheat oven to 400°F.
In deep 9-by-13-inch baking dish, spread 1/4 of sauce mixture on bottom. Layer 1/3 of the taco shells. Top with half the ricotta mixture, half the beef mixture, 1 cup shredded cheese.
Repeat layers: 1/4 of the sauce, 1/3 of taco shells, remaining ricotta mixture, remaining beef mixture, 1 cup cheese. Top with remaining shells, remaining sauce mixture and remaining cheese. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes. Remove from oven and let stand 10 minutes before slicing. Serve hot, garnished with additional fresh cilantro. Yields 4 to 6 servings.
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