Equal parts lasagna and taco, this dish is comfort central, with layers of classic taco meat and toppings nestled between tender lasagna noodles and melty cheese. Use your favorite salsa to build the sauce — milder to keep it kid-friendly or spicier to liven it up.
| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 1 teaspoon canola oil
- 1 pound ground beef sirloin
- 2 tablespoons chili powder
- Kosher salt
- Two 16-ounce jars salsa
- 1 pound no-boil lasagna noodles
- Two 16-ounce packages part skim mozzarella, cut into 1/2-inch pieces
- 1/2 cup sour cream
- 1/2 small head iceberg lettuce, shredded
- 1 large beefsteak tomato, diced
- 1/2 cup shredded sharp Cheddar
- 1/2 cup crushed tortilla chips
Instructions
- Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
- Heat the oil in a large skillet over medium-high heat until shimmering but not smoking. Add the ground beef and sprinkle with the chili powder and 1 teaspoon salt. Cook, breaking apart chunks of meat with the back of a spoon, and stirring often, until meat is crumbled and browned, 5 to 6 minutes. Stir in the salsa and 1 cup of water, bring to a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and set aside.
- Spread a quarter of the meat sauce over the bottom of a 9- by 13-inch baking dish. Lay a third of the noodles over the sauce, overlapping slightly and breaking them to fit, if needed. Leave a 1/2-inch space around the edges of the baking dish. Top the noodles with another quarter of the meat sauce and a third of the mozzarella. Make another layer with a third of the noodles, a quarter of the meat sauce and a third of the mozzarella. Repeat, making a final layer with the remaining third of the pasta and quarter of the sauce, making sure that the top layer of noodles is completely covered in sauce. Top with the remaining third of the mozzarella.
- Cover loosely with foil and bake until the cheese is melted and bubbling and the noodles are tender when pierced with a knife, about 1 hour. Remove the foil and cook 15 minutes more. Let rest 10 minutes. Dollop with sour cream and sprinkle with lettuce, tomato, Cheddar and chips.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 723 |
| Total Fat | 32 g |
| Saturated Fat | 17 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 50 g |
| Cholesterol | 126 mg |
| Sodium | 1624 mg |
Reviews
I don’t eat red meat but everyone seems to love this at my place.
Everyone loves this, I add taco seasoning to the meat. Also add a can of Rotel to make it a bit spicier but tweak it how you like!! Definitely not an every week meal but a once in a while treat!!
This was a hit and I’ll make it again but 1 lb of pasta is way too much – you only need 8 oz to do what is shown in the video. I dithered between using the whole 16 oz or what seemed more reasonable and went with 8 oz., which was perfect.
I made this recipe tonight and it was so great! I did one spicy salsa and one medium spice salsa, added extra chile powder and also added in some garlic powder at the meat cooking stage. Overall this is a good base recipe to start with. Next time I think I will add jalapeños, red onion, cilantro, and avocado. Im even considering a bean and rice layer 🙂