Taco Lasagna Recipe

A Mexican twist on an Italian favorite, this lasagna will be a hit with the whole family.


| October 1, 2012


MAIN ARTICLE: 

Easy Mexican Meals

Taco Lasagna

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.





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