Instant Pot Taco Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick pressure-cooker lasagna layered with ground beef seasoned with taco spices, enchilada sauce, cottage cheese mixture, and cheddar. A Tex-Mex take on the Italian classic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound 85/15 ground beef
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 (10 oz) can red enchilada sauce (I used mild)
- 1 (14.5 oz) can crushed tomatoes
- 1 cup cottage cheese or ricotta cheese
- ½ cup sour cream
- 1 egg
- 6 lasagna noodles
- 1-2 cups shredded cheddar cheese
At a glance
PER SERVING · TIME 42M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 22m
- Sodium
- 1884mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1039mg
- Calcium
- 433mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1884MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.