Garnish and Serve: Once out of the oven, let the lasagna cool for 5-10 minutes before slicing. Garnish with freshly chopped cilantro, and serve with a side of sour cream, guacamole, or a crisp green salad.
Tips for Serving and Storing:
Serving: This taco lasagna pairs wonderfully with a side of Mexican rice or a tangy salsa verde. You can also add a dollop of guacamole or fresh pico de gallo for extra flavor. For a well-rounded meal, serve it with a side of tortilla chips or a simple avocado salad.
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place individual portions in the microwave or reheat the entire dish in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Freezing: Taco lasagna freezes well! After baking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to 3 months. To reheat, bake it from frozen at 375°F (190°C) for 45-50 minutes, or until hot and bubbly.
Variants:
Vegetarian Taco Lasagna: To make a meatless version, replace the ground beef with a combination of black beans and corn or sautéed vegetables like zucchini, bell peppers, and mushrooms. Add extra seasoning for a flavorful alternative.
Gluten-Free Option: Use corn tortillas or gluten-free flour tortillas to make this dish suitable for those following a gluten-free diet.
Spicy Taco Lasagna: For a spicy kick, add diced jalapeños to the beef mixture or sprinkle some chili flakes on top before baking. You can also opt for a hot salsa to bring the heat.
Slow Cooker Taco Lasagna: If you prefer to use a slow cooker, layer the ingredients in the same way, then cook on low for 4-5 hours, or until the cheese is melted and the dish is heated through.
Taco Lasagna with Chicken: Swap out the ground beef for shredded cooked chicken for a lighter, leaner version of this dish. You can use rotisserie chicken for convenience or cook your own chicken breasts.
FAQ:
1. Can I make this taco lasagna ahead of time?
Yes! You can prepare the lasagna a day in advance. Simply assemble the layers, cover with foil, and refrigerate. When ready to bake, preheat the oven and bake as instructed, adding a few extra minutes if the dish is cold from the fridge.
2. Can I substitute the ground beef with another protein?
Absolutely! You can use ground turkey, chicken, or even ground pork in place of beef. Alternatively, try using plant-based meat substitutes for a vegetarian or vegan option.
3. Can I freeze taco lasagna?
Yes! Taco lasagna freezes really well. After baking, allow it to cool, then wrap tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Reheat in the oven at 375°F (190°C) for 45 minutes to an hour from frozen.
4. How can I make this taco lasagna spicier?
If you like things spicy, add extra jalapeños or chili peppers to the beef mixture. You can also opt for a spicy salsa or add some hot sauce into the layers for an extra kick.
5. Can I make this dish without tortillas?
While tortillas are key to the “lasagna” concept, you can try using thinly sliced zucchini or sweet potatoes as a low-carb substitute for the tortillas if you want to lighten up the dish or make it gluten-free.
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