Taco Lasagna

Ingredients

• 1 pound lean ground beef
• 3/4 cup water
• 1 packet (1.25 ounces) Ortega 40% Less Sodium Taco Seasoning Mix
• 1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
• 1 cup frozen chopped onion
• 1 container (16 ounces) ricotta cheese
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh cilantro (plus more for garnish - optional)
• 1 can (28 ounces) crushed tomatoes
• 1 jar (16 ounces) Ortega Thick and Chunky Medium Salsa
• 1/4 cup Ortega Thick and Smooth Taco Sauce (mild, medium or hot)
• 1 box (12 count) Ortega Yellow Corn Taco Shells or Whole Grain Corn Taco Shells
• 3 cups Mexican blend shredded cheese

Preparation

1. In medium skillet over medium-high heat, brown ground beef, stirring often. Drain fat. Add water, taco seasoning, green chiles and onion. Bring to a boil. Reduce heat and simmer for 5 minutes.
2. In medium bowl, stir together ricotta cheese, eggs and cilantro.
3. In second medium bowl, stir together tomatoes, salsa and taco sauce.
4. Preheat oven to 400°F.
5. In a deep 9 x 13-inch baking dish, spread one-quarter of sauce on bottom of dish. Place layer of taco shells into pan. Top with one-half of ricotta mixture, one-half ground beef, 1 cup shredded cheese, one-quarter sauce, and another layer of taco shells. Repeat layers with remaining ingredients. Top final layer with shells, sauce and cheese.
6. Cover with foil and bake in preheated oven for 45 minutes. Remove foil and bake an additional 15 minutes. Remove from oven and let stand 10 minutes before slicing. Serve hot, garnished with fresh cilantro.

Cook Time

1 hour

Source
Ortega

Serves

Makes 12 servings