Lasagna "Taco"
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 723, total fat 32 G., saturated fats 17 G., proteins 50 G., carbohydrates 58 G., fiber 5 G., cholesterol 126 mg, sodium 1624 mg, sugar 9 G.
Calories 723, total fat 32 G., saturated fats 17 G., proteins 50 G., carbohydrates 58 G., fiber 5 G., cholesterol 126 mg, sodium 1624 mg, sugar 9 G.
Taco-flavored lasagna is two delights in one! Layers of classic taco meat filling alternate with tender noodles and layers of gooey mozzarella. When making the sauce, you can use either a spicy salsa for a bolder flavor or a milder one for a family-friendly version. The finished lasagna is topped with classic taco toppings: shredded lettuce, tomato slices, shredded cheddar, crisp tortilla chips, and a drizzle of sour cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tsp rapeseed oil (canola)
- 450 g of ground beef sirloin
- 2 tbsp. chili powder
- 2 jars of salsa (450 grams each)
- 450 g no-boil lasagna
- 2 x 450g packages semi-skimmed mozzarella, cut into 1cm pieces.
- 0.5 cup sour cream
- Half a small head of iceberg lettuce, shredded
- 1 large ox heart tomato, diced
- 0.5 cups grated sharp cheddar
- 0.5 cup crushed tortilla chips
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Recipes with similar ingredients: ground beef, pasta lasagna, salsa sauce, mozzarella cheese, cheddar cheese, iceberg lettuce, salad tomatoes, chili seasoning
Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 175°C.
- In a large skillet, heat the oil over medium-high heat until shimmering but not smoking. Add the ground beef, sprinkle with chili powder and 1 teaspoon of salt.
- Cook, breaking up the ground beef with the back of a spoon and stirring frequently, until the meat is crumbly and browned, 5-6 minutes. Add the salsa and 1 cup of water, bring to a boil, and simmer until the sauce thickens slightly, about 4 minutes. Remove from heat and set aside.
- Spread a quarter of the meat sauce over the bottom of a 22x32cm baking dish. Place a third of the lasagna noodles on top of the sauce, overlapping them slightly and breaking them as needed to fit. Leave a 1cm (0.5in) gap around the edges of the dish.
- Top with another quarter of the meat sauce and a third of the mozzarella. Make another layer with a third of the lasagna noodles, a quarter of the meat sauce, and a third of the mozzarella. Repeat, making a final layer with the remaining third of the pasta and a quarter of the sauce, making sure the top layer of noodles is completely covered with sauce. Top with the remaining third of the mozzarella.
- Cover loosely with foil and bake until the cheese is melted and bubbly and the noodles are tender when pierced with a knife, about 1 hour. Remove the foil and bake for an additional 15 minutes. Let the lasagna rest for 10 minutes.
- Drizzle with sour cream and top with lettuce, tomatoes, cheddar and chips.
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