Taco Lasagna Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of lasagna noodles, taco-seasoned ground beef, enchilada sauce, and melted cheddar and Monterey Jack cheese. A fun fusion of Italian and Mexican flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 8- 12 lasagna sheets
- 1 tablespoon olive oil
- 1 red pepper (finely diced, about 1 cup)
- 1 yellow onion (finely diced, about 1 cup)
- 1 tablespoon minced garlic
- 1 ounce taco seasoning (or homemade—see note 1)
- 1 teaspoon beef bouillon powder (see note 2)
- 2 tablespoons tomato paste
- 1 pound lean ground beef (93/7)
- Salt and pepper
- 14.5 ounces crushed tomatoes (or petite-diced tomatoes)
- 10 ounces mild red enchilada sauce
- 2 cups freshly shredded sharp Cheddar cheese (pack to measure)
- 2 cups freshly shredded Monterey Jack cheese (pack to measure)
- Cooking spray
- Toppings as desired (see note 3)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 1755mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 613mg
- Calcium
- 418mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1755MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.