The Scoop
Taco Night and Lasagna Night had a meeting, and honestly? They understood the assignment!
This Taco Lasagna layers seasoned beef, black beans, corn, tangy, creamy filling, and plenty of melty cheese between lasagna noodles.
It’s cozy, crowd-friendly, and basically impossible to serve without someone going back for seconds.
Ingredients
For the sauce:
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 pound ground beef or turkey
- 2 (2 ounce) packages taco seasoning
- 1 green bell pepper, finely diced
- 1 cup water
- 1 (28 ounce) can low-sodium diced tomatoes, undrained
- 1 cup corn
- 1 (15 ounce) can black beans, drained and rinsed
For the filling:
- 1 cup cottage cheese
- 1 cup sour cream
- 1/2 teaspoon cumin
- 1 egg
- 9 lasagna noodles, cooked and cooled
- 2 cups mozzarella cheese, divided
- 2 cups cheddar cheese, shredded, divided
Directions
- Preheat the oven to 350 degrees F.
- In a saucepan over medium heat, cook the onion, garlic, and ground beef until browned while breaking it up with a wooden spoon, about 5 minutes.
- Safely drain the excess liquid from the pan.
- Add the taco seasoning to the pan and coat everything well.
- Add 1 cup of water and allow to cook until the water has evaporated from the pan.
- Add the green pepper, the tomatoes and their juices, the corn, and the black beans.
- Simmer the mixture until thickened slightly, about 5 minutes.
- Remove the saucepan from the heat.
- Combine the cottage cheese, sour cream, cumin, and egg in a mixing bowl.
- In a casserole dish, layer the first 3 lasagna noodles.
- Layer on 1 cup of the meat sauce, 3 of the noodles, all of the cottage cheese mixture, 1 cup each of the cheddar and mozzarella cheese, the remaining lasagna noodles, the remaining meat sauce, and the remaining cheddar and mozzarella cheese.
- Cover the casserole dish with aluminum foil and bake for about 40 minutes.
- Remove the foil and bake until bubbly, about 10-15 minutes.
- If you want a little crispness, turn on the broiler for the last 3 minutes, watching carefully so it doesn't burn.
- Allow the lasagna to cool for about 10 minutes before slicing and serving.
- Serve with any additional desired toppings.
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