Taco Lasagna
A delicious mashup of tacos and lasagna, featuring layers of seasoned meat, cheese, and tortillas.
Servings: 6 servings
Equipment
- Baking Dish
- Skillet
- Saucepan
Ingredients
Tortillas
- 1 package taco size flour tortillas (about 12 tortillas)
Meat
- 1.5 lbs ground beef or turkey
- 1 packet taco seasoning
Cream
- 2 cups heavy cream
Cheese
- 3 cups shredded Mexican cheese
- 4 tablespoons butter
Toppings
- to taste Cajun seasoning
- as needed Pico de Gallo (for topping)
- as needed Non-stick spray (for greasing your baking dish)
Instructions
- Preheat your oven to 375°F. Lightly coat your baking dish with non-stick spray so nothing sticks!
- In a large skillet, brown the ground beef or turkey over medium heat. Break it apart as it cooks, then drain off any excess fat.
- Add the taco seasoning to the meat, along with a splash of water as directed on the packet. Stir well and simmer for a couple of minutes until thickened and flavorful.
- Melt the butter in a saucepan. Add the heavy cream and a generous pinch of Cajun seasoning. Stir until the mixture begins to bubble, then slowly mix in 2 1/2 cups of the shredded cheese until melted and smooth. This will become your creamy cheese sauce.
- Begin layering: Lay 3 to 4 tortillas on the bottom of the prepared baking dish (tear them as needed for full coverage). Spoon over one third of the seasoned taco meat.
- Drizzle a third of the cheese sauce over the meat, spreading it evenly.
- Repeat the layers (tortillas, taco meat, cheese sauce) two more times, finishing with a final layer of tortillas on top.
- Sprinkle the remaining 1/2 cup of shredded cheese over the last layer for a beautiful bubbling finish.
- Bake for 25 to 30 minutes, until golden and bubbly.
- Let it cool for 5 to 10 minutes, then garnish with a generous helping of Pico de Gallo before serving.
Notes
Customize your toppings with olives, jalapeños, or fresh cilantro for extra pizzazz.