Taco Lasagna

• Meat

  • 1 lb Ground beef, lean

• Refrigerated

  • 1 Egg

• Condiments

  • 1 (24-oz. jar Salsa, chunky

• Pasta & Grains

  • 12 Oven ready lasagna noodles

• Baking & Spices

  • 1 (1-oz. package El paso taco seasoning, Old

• Dairy

  • 4 cups Cheddar cheese
  • 1 (15-oz. carton Ricotta cheese

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Ingredients

• 12 oven ready lasagna noodles (see note)
• 1 pound lean ground beef
• 1 (1-oz.) package Old El Paso taco seasoning
• 1 egg
• 1 (15-oz.) carton ricotta cheese
• 4 cups (1 lb.) shredded cheddar cheese
• 1 (24-oz.) jar chunky salsa
• Optional toppings: sour cream, green onions, diced tomatoes

Directions

• Preheat oven to 350 degrees.
• In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.
• In a small bowl, add the egg and ricotta and stir until combined.
• In a 9x13 baking dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer ⅓ of the ricotta, ⅓ of the beef mixture, ⅓ of the salsa, and ⅓ of the cheese. Repeat the layers 2 more times.
• Bake covered for 30-40 minutes or until the casserole has heated through and is bubbly. Let casserole stand 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes if desired.