Mexican Lasagna
Mexican Lasagna is like a taco but wayyy better. There are so many layers of taco goodness, oozing with a melty cheese sauce that's so rich and creamy. This dish will be sure to switch up your average taco night.
What you'll need: Serves 6
6 soft tortillas
1 pound ground beef
2 Tbl taco seasoning
1 tsp cajun seasoning
3 cups Colby Jack block cheese, shredded, divided 2:1
2 cups heavy cream (1 pint)
4 Tbl butter
3/4 cup pico de gallo
1/2 cup refried beans
Optional toppings:
Avocado slices
dollop of guac
dollop of sour cream
cilantro
shredded lettuce
How to make it:
Cook up the ground beef with add taco seasoning. Set aside.
Make the cheese sauce. In a small saucepan over medium heat, melt the butter, whisk in the heavy cream, then and 2 cups shredded Colby Jack cheese. Add Cajun seasoning and stir until melted. Turn off heat and set aside.
Cut the tortillas in half. Layer the bottom of a small baking dish (I used a Pyrex 9x7) with 4 half tortillas. If you're using a 9x13, fill the bottom with a couple more. The wider dish you have, the less tall/thick the lasagna will be. Spread a thin layer of refried beans down; sprinkle 1/3 of the taco meat down; pour 1/3 cheese sauce over the meat; then sprinkle pico de gallo across the top. Repeat layers. For the top, add the last of the tortillas then sprinkle over the remaining shredded cheese.
Bake at 400° F for 12-15 mins, or until the cheese is slightly browned and you see bubbles throughout.
Serve hot and enjoy!
