This tasty taco flavored lasagna is easy to put together with the help of no-boil lasagna noodles. Serve with a crisp green salad alongside for a complete meal.
12 sheets of no-boil lasagna noodles
1 tablespoon olive oil, plus more to oil the pan and foil
1 small onion, diced
1 pound lean ground beef
⅔ cup water
1 tablespoons chili powder
½ tablespoon cumin
½ teaspoon paprika
½ teaspoon dried oregano|
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon ground pepper
32 ounce jar salsa
8 ounces Cabot Vermont Sharp Cheddar, shredded
8 ounces Cabot Sour Cream
1 cup frozen corn
1 cup crushed tortilla chips
* Garnish suggestions: additional salsa, chopped fresh tomatoes, avocado, cilantro, etc.
Prep: 15 mins | Cook: 40 mins | Total: 55 mins
PREHEAT oven to 350°F.
HEAT olive oil in a large sauté pan over medium high heat and add diced onion. Cook for 3-4 minutes or until onion translucent. Add in ground beef and cook until no longer pink. Drain excess fat from pan.
RETURN sauté pan to stove on medium high heat. Add water and spices (chili powder, cumin, paprika, oregano, garlic powder, cayenne pepper, salt, ground pepper). Cook stirring occasionally until liquid has evaporated.
LAYER the lasagna in a lightly oiled 9x13 inch baking pan, starting with 3 lasagna noodles on the bottom, covered by ¼ of the salsa, ⅓ of the ground beef mixture, ⅓ cup corn, ⅓ of the sour cream, ⅓ of the shredded cheese. Repeat this layering pattern. For the final layer, after the sour cream, add an additional layer of lasagna noodles and spread the top of the noodles with the remaining salsa. Sprinkle remaining ⅓ shredded cheese on top. Lightly oil one side of a piece of aluminum foil and cover the baking dish with the foil, oiled side down so the cheese won’t stick to the foil during baking.
BAKE for 25 minutes, remove aluminum foil. Top with crushed tortilla chip and bake for another 15 minutes. Once cooked let sit for 10 minutes. Cut and serve topped with any of your favorite garnishes.