Prep: 15 Mins Cook: 45 Mins

An exciting South of the Border twist on a dinnertime favorite!

Taco Lasagna


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


In medium skillet over medium-high heat, brown ground beef, stirring often. Drain fat. Add 1 cup water, 40% less sodium taco seasoning, green chiles, and onion. Bring to a boil. Reduce heat and simmer for 5 minutes. In a medium bowl, stir together ricotta cheese, eggs, and cilantro. In a second medium bowl, stir together tomatoes, salsa, and taco sauce. Preheat oven to 400 degrees F. In a deep 9X13-inch baking dish, spread one-quarter of sauce on bottom of dish. Place layer of corn taco shells into pan. Top with one-half of ricotta mixture, one-half ground beef, 1 cup shredded cheese, one-quarter sauce, and another tortilla. Repeat layers with remaining ingredients. Top final layer with shells, sauce and cheese. 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.
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