Taco Lasagna is a dish of soft-shell tortillas, filled with perfectly seasoned beef, cheese sauce and salsa. It is topped with lettuce, tomato and sour cream to make this Taco Lasagna your new favorite Tuesday taco recipe. If you like tacos, be sure to try my Taco Chili!
1 pound of ground meat
3 tablespoons of homemade taco seasoning, or 1 packet purchased at the store
1 cup of whole milk, divided
4 teaspoons of flour
1/2 teaspoon of salt
2/3 cup of grated cheese
1/4 teaspoon ground black pepper
12 soft tortillas of 6 inches, 3 of them cut in quarters.
1 cup salsa, divided
3 cups Mexican cheese blend, divided
1 cup of chopped lettuce
1 medium tomato, diced
1 small jalapeño, cut into cubes
1 cup of sour cream
Preheat the oven to 400°F
In a large frying pan, brown the ground meat until it stops being pink. Add taco seasoning, stir to combine. Set aside.
In a medium saucepan, whisk 1/4 cup milk and flour.
Pour in the rest of the 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 begin to thicken.
Remove from the heat and add the cheese and pepper until the cheese melts.
Assembly of the lasagna
Grease a 9 x 13 frying pan.
To create an even layer of tortillas, place two whole tortillas in the pan, taking care to cover as much of the pan as possible. Use the smaller tortilla pieces to fill the empty spaces.
Cover with half of the taco meat, half of the cheese sauce and half of the salsa.
Add another even layer of tortillas. Cover with 2 cups of grated Mexican cheese.
Add another uniform layer of tortillas, cover with the rest of the meat and the cheese sauce.
Add another even layer of tortillas, cover with remaining cheese.
Cover the dish with aluminum foil and cook for 20 minutes. Remove the aluminum foil. Cook for 10 more minutes.
Cover with lettuce, tomatoes, jalapeños and sour cream. Serve immediately.