Layered with all your favorite taco ingredients and piled high with
lettuce and tomato, Taco Lasagna will bring Taco Tuesdays to a whole new
level.
Ingredients :
Taco Meat :
1 pound ground beef
3 tablespoons homemade taco seasoning, or 1 package store-bought
Cheese Sauce :
1 cup whole milk, divided
4 teaspoons flour
1/2 teaspoons salt
2/3 cup shredded cheese
1/4 teaspoon ground black pepper
Lasagna :
12 soft 6-inch tortillas, 3 of them into cut into fourths
1 cup salsa, divided
3 cups Mexican cheese blend, divided
1 cup shredded lettuce
1 medium tomato, diced
1 small jalapeno, diced
1 cup sour cream
Instructions :
Preheat oven to 400°F
Taco Meat :
1 pound ground beef
3 tablespoons homemade taco seasoning, or 1 package store-bought
Cheese Sauce :
1 cup whole milk, divided
4 teaspoons flour
1/2 teaspoons salt
2/3 cup shredded cheese
1/4 teaspoon ground black pepper
Lasagna :
12 soft 6-inch tortillas, 3 of them into cut into fourths
1 cup salsa, divided
3 cups Mexican cheese blend, divided
1 cup shredded lettuce
1 medium tomato, diced
1 small jalapeno, diced
1 cup sour cream
Instructions :
Preheat oven to 400°F
Taco Meat :
In a large skillet, brown ground beef until it is no longer pink. Add taco seasoning, stir to combine. Set aside.
Cheese Sauce :
In a medium saucepan, whisk together 1/4 cup of milk and the flour.
Pour in the remaining milk and salt, bringing it to a boil over medium heat. Stir frequently.
Reduce heat to low and simmer for 2 minutes, stirring constantly. The mixture will start to thicken.
Remove from heat, and stir in the cheese and pepper until the cheese melts.
Set aside.
Lasagna Assembly :
Grease a 9 x 13 pan.
To create an even layer of tortillas, set two whole tortillas in the pan, being careful to cover as much of the pan as possible. Use the smaller cut pieces of tortilla to fill in any empty spaces.
Top with half of the taco meat, half of the cheese sauce, and half of the salsa.
Add another even layer of tortillas. Top with 2 cups of shredded Mexican cheese.
Add another even layer of tortillas, top with remaining meat and cheese sauce.
Add another even layer of tortillas, top with remaining cheese.
Cover the dish with foil and cook for 20 minutes. Remove foil. Cook an additional 10 minutes.
Top with lettuce, tomatoes, jalapenos, and sour cream. Serve immediately.
In a large skillet, brown ground beef until it is no longer pink. Add taco seasoning, stir to combine. Set aside.
Cheese Sauce :
In a medium saucepan, whisk together 1/4 cup of milk and the flour.
Pour in the remaining milk and salt, bringing it to a boil over medium heat. Stir frequently.
Reduce heat to low and simmer for 2 minutes, stirring constantly. The mixture will start to thicken.
Remove from heat, and stir in the cheese and pepper until the cheese melts.
Set aside.
Lasagna Assembly :
Grease a 9 x 13 pan.
To create an even layer of tortillas, set two whole tortillas in the pan, being careful to cover as much of the pan as possible. Use the smaller cut pieces of tortilla to fill in any empty spaces.
Top with half of the taco meat, half of the cheese sauce, and half of the salsa.
Add another even layer of tortillas. Top with 2 cups of shredded Mexican cheese.
Add another even layer of tortillas, top with remaining meat and cheese sauce.
Add another even layer of tortillas, top with remaining cheese.
Cover the dish with foil and cook for 20 minutes. Remove foil. Cook an additional 10 minutes.
Top with lettuce, tomatoes, jalapenos, and sour cream. Serve immediately.
