The Pioneer Woman Tasty Kitchen
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Beef Taco Lasagna

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Level: Easy

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Description

My former boss used to make this upon request for our staff meetings. It is very delicious with a nice big green salad on the side. This recipe makes two 13×9 pans of lasagna.

Ingredients

  • 24 pieces Lasagna Noodles
  • 2 pounds Lean Ground Meat
  • 2 envelopes (1 Oz. Envelope) Taco Seasoning
  • 4 whole Egg Whites
  • 30 ounces, weight Ricotta Cheese
  • 2 pounds (or 8 Cups) Shredded Cheddar Cheese
  • 48 ounces, weight (or 2 Jars) Chunky Salsa

Preparation

Preheat oven to 350 F.

Cook noodles and drain. Cook beef. Stir in taco seasoning.
In a small bowl, combine egg whites and ricotta cheese.

Layer four noodles and 3/4 cup ricotta mix. Next, layer in 1/3 of the meat mix and 1 1/3 cups cheddar cheese. Top with 4 noodles, 3/4 cup ricotta mix, 1 1/2 cups salsa and 1 1/3 cups cheese.

Repeat layers twice.

Cover and bake for 35 to 40 minutes. Let stand for 10 minutes.

This can be frozen for up to 3 months. Defrost in the fridge for 8 hours before baking.

One Comment

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Profile photo of swanny

swanny on 12.13.2009

I made this tonight for dinner, it was great!

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