Taco Lasagna Recipe - Allrecipes.com
Taco Lasagna Recipe
  • READY IN 25 mins

Taco Lasagna

Recipe by  

"This is an easy microwave recipe with a Mexican twist. Try it with some hot bread and a green salad for a filling meal, if desired."

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Original recipe makes 8 to 10 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, in a large skillet, brown beef over medium heat until no longer pink; drain. Add tomato sauce, water and taco seasoning. Lower heat and simmer for 5 minutes.
  3. In a 9x13 inch glass baking dish, layer noodles then meat mixture and cheese; repeat 2 more times. There will be 3 layers.
  4. Cover with plastic wrap and microwave for 10 minutes. Remove from microwave, uncover and let stand for 5 minutes.
  5. Sprinkle tortilla chips over the top; serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2005

Good recipie, easy to prepare but not as spicy as we would have liked. I substituted diced tomatoes for the tomato sauce and will do so again. Next time I'd follow others' advice and substitute taco sauce for the water, add a small can of green chilies, and a small, finely chopped onion. I may also use refried beans over each layer of noodles before layering the other ingredients. Following others' advice, I baked the lasagne in a 350 deg oven for 40 min, covered in aluminum foil to prevent it from drying out.

 
Most Helpful Critical Review
Jul 15, 2011

Ok i didnt actually eat it but i asked my 13 year old daughter how it was an she said it was just ok.I thought she would luv it because she loves tacos but it didnt wow her so i probably wont be making this again but thanks for sharing!!

 

38 Ratings

Dec 15, 2003

this recipe went over well with my party guests. i added a few things like salsa and ricotta mixed w egg. i also put crushed chips in each layer with a mixure of cheddar and taco cheese. it turned out great. i will make this again and again. i give you 4 stars.

 
Jul 28, 2009

Great recipe! I did reduce the tom sauce to 1 15oz can, added a large 17oz jar of med. salsa and left out the water. With the extra salsa and the hot taco mix, it added great zip. Also added some taco shredded cheese into it. Hint-taco chips don't reheat well. Left them off and added fresh ones each time we had it.

 
Oct 14, 2008

This is so good! My husband says this is his new favorite! I followed the recipe exactly, except I baked it in the oven on 350 for 30 minutes covered with foil. I just think microwaving something like this dish would come out soggy. I recommend the oven.

 
Jun 07, 2010

Easy to make - You definitely want to BAKE this recipe at 350 for 30 minutes, and don't leave out the crunched up taco shells! They're cheap, and really made the dish have some 'pop' besides cheesy taco meat. Remember you should have 3 layers (I only had two, oops) and also you might want to layer multiple noodles on top of each other, I had a lot left over and it was too late to go back and add them because I had already added my sauce and cheese.)

 
Apr 20, 2005

This was a great recipe. I did 4 noodles in each layer. Used spegghetti sauce along with the taco seasoning. I did not measure the cheese, so I just did a pound of it grated. Instead of chips, I use a box of tacos crushed. I cooked it at 350 in the oven for 40 minutes.

 
Oct 06, 2010

I love this recipe! I have made it several times, and it always turns out great. I definitely recommend baking it in the oven as several people have mentioned. The main other changes I have made are using 2 pounds of ground beef because I wanted it meatier, and using flour tortillas instead of lasagna noodles. The tortillas make it lighter and give it more of a mexican feel than the lasagna noodles, and they don't get soggy like the tortilla chips would if you are planning to make several meals out of it. I do crush tortilla chips or Doritos over the top when I serve it.

 

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Nutrition

  • Calories
  • 709 kcal
  • 35%
  • Carbohydrates
  • 35.8 g
  • 12%
  • Cholesterol
  • 143 mg
  • 48%
  • Fat
  • 45.4 g
  • 70%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 39.3 g
  • 79%
  • Sodium
  • 1304 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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