Need an easy recipe to feed a crowd? Taco Lasagna is layered casserole with tortillas, taco seasoned ground beef, pico de gallo sauce or salsa and cheese. Perfect for busy nights!
Course Main Course, Side Dish
Cuisine Mexican
Keyword Chicken, Game Day, Tortilla
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Servings 6
Author Sarah Kozowski
Ingredients
10-126 inch tortillassoft
Beef Taco Mixture
1 1/2poundsground beef or turkey
1pockettaco seasoning
Pico de gallo layer
1ripe tomatodiced
1/2red oniondiced
1green pepper or jalapenofinely chopped
1bunchfresh cilantrofinely chopped
Cheese sauce
1 pintheavy cream
2 cupsColby jack, Monterey Jack or mild chedder or mexican blend cheese shredded, i used cheddar and jack
4tbspbutter
Cajun season
Garnish
chopped scallions
sour cream
Instructions
In a large skillet brown meat and drain grease, add taco seasoning and mix until combined.
Melt butter add heavy cream in a small saucepan. Bring to a soft boil and slowly add shredded cheese until melted. Remove from heat and let cool slightly until thickens. Add a pinch of Cajun season to spice.
Make pico de gallo with red onion, green pepper/jalapeno, tomato and cilantro and season to taste.
In a greased baking dish or aluminium pan add a layer of soft tortilla shells, you may need to cut one or two in half to fit properly. Top with ground beef mixture. Layer with pico de gallo, cheese sauce and continue for 1-2 layers.
On the top finish with the last of the tortilla, meat mixture, pico de gallo and cheese sauce. Bake in oven for 20 mins on 400 once finish let cool down and top with sour cream and diced scallions.
Notes
* - Make sure your tortillas are at room temperature before you roll them so they are nice and flexible.* - I prefer to use flour tortillas but you could also use corn tortillas or large flour tortillas and use a pair of kitchen scissors to make them fit!* - If time is an issue, you can skip the slicing job and use a store bought salsa, which makes these even easier!