This taco dish deserves a STAR on the Hollywood walk of fame!

Looking to try out you favorite salsa?  Add a bowl of salsa to the table for your family to add on top as desired. In fact, go ahead and add a bowl of sour cream as well.

Serve this with some refried beans and a green salad to round out this easy-peazy-cheezy meal!

Taco Lasagna Casserole
Ingredients:

• 1 lb ground beef Coupons
• 1 large onion chopped
• 1 green bell pepper chopped
• 7 oz jar of taco sauce
• 10 oz can enchilada sauce
• 15 oz ricotta cheese
• 1 egg
• 2 1/2 cups cheddar cheese, I used Mexican blend
• 9 no boil lasagna noodles, about half a package

Toppings

• 1/2 cup cherry tomatoes chopped
• 2 green onions chopped
• 2 tbsp fresh cilantro chopped
• 1 avocado sliced

Instructions

1. Preheat oven to 375 F degrees.
2. Add the ground beef to a large skillet and brown it over medium-high heat until it’s no longer pink, breaking it up as you go along.
3. Add the chopped onion and bell pepper to the skillet and let it cook for about 3 minutes, until the onion is translucent and the pepper is tender.
4. Stir in the taco sauce and enchilada sauce and bring to a boil.
5. Remove from heat.
6. In another medium size bowl, whisk together the ricotta cheese, egg and 1/2 cup of the cheddar cheese.
7. Start layering the lasagna in a 9×13-inch baking dish.
8. Start with a layer of 3 lasagna noodles, then add 1/2 of the meat sauce over the noodles. Next add 3 more lasagna noodles, then spread the ricotta mixture over the noodles. Add 3 more lasagna noodles, then the remaining meat sauce. Top with the remaining 2 cups of cheese.
9. Bake uncovered for 30 minutes or until the cheese melts and gets bubbly and the noodles are cooked through.
10. Let cool for about 10 minutes before slicing it then top with tomatoes, onions, cilantro and avocados.

    Quick tip: I love Ortega chilies. Go ahead and spice things up to your taste.

To freeze leftover lasagna, it’s best to cut it up into individual servings first, then wrap each serving in plastic wrap. Make sure each piece is wrapped tightly. Place all the individual wrapped pieces in a large freezer-safe plastic bag.

Photo and recipe courtesy of Jo and Jo Cooks.