Good morning and happy Sunday! Currently I’m at our local football field supporting my honey’s flag football team. Go Orange! ๐Ÿ˜Š 

Since the game hasn’t started, I figured it’s the perfect time to wrap up the recipes from my Friday Cinco de Mayo dinner, which you can link to here for guacamole and here for margaritas. Now, I know Taco Lasagna is not traditional at all, but it’s cheesy goodness makes it a nice comfort food to indulge in, and that’s what life’s all about. 

I’m going to share the recipe that I used to make this; however, if I make it again I think I’ll use red enchilada sauce on some of the layers to balance the richness of the cheese. I’m the type of person that always likes to use tomato sauce with my Alfredo on spaghetti, so if you’re like me you’ll probably agree with the addition of the enchilada sauce. But if you’re down with the cheese, this recipe will be a big hit. 

Taco Lasagna
Serves 4
Cheesy, comforting taco lasagna made with flour tortillas instead of noodles.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the cheese sauce
  1. 1 cup heavy cream
  2. 2 tbsp butter
  3. 1/2 cup shredded cheddar cheese
  4. 3/4 cup shredded Monterrey jack cheese
For the Lasagna
  1. Flour tortillas (I used 7 of the taco sized tortillas)
  2. 1 lb lean ground beef
  3. 1/2 cup sofrito
  4. 1 tsp adobo (or any seasoning salt)
  5. 1 tsp garlic powder
  6. 1/2 tsp onion powder
  7. 1/2 tsp chili powder
  8. 1/2 tsp cumin
  9. 1 tbsp water
  10. 1 can traditional refried beans
  11. Shredded Cheddar cheese
  12. Shredded Monterrey Jack cheese
For the toppings (optional)
  1. Diced tomatoes
  2. Sour cream
  3. Shredded lettuce
  4. Hot sauce
  5. Guacamole
Instructions
  1. Preheat oven to 375 degrees
  2. Heat 1 Tbsp olive oil in your frying pan over medium high heat and brown the ground beef
  3. While your ground beef is cooking, make the cheese sauce
  4. Bring ย the heavy cream and butter to a low rolling boil.
  5. Add the cheeses in and stir until creamy
  6. Take off the heat and set aside
  7. Once the ground beef is browned, drain the oil and put back on the burner.
  8. Add the sofrito, adobo, garlic, onion and chili powders, and the cumin and stir to combine
  9. Stir in 1tbsp of water and cook for 3 more minutes. Remove from heat
  10. Now to assemble the layers!
  11. Ladle a light layer of cheese sauce on the bottom of a 9x9 inch pan
  12. Lay down a tortilla, and cover with cheese sauce and some beef
  13. Top with another tortilla, and cover with refried beans and some shredded cheese
  14. Add the next tortilla and repeat the layers until your meat and cheese is all used
  15. Top with shredded cheese and put in the oven until bubbly- about thirty minutes
  16. Remove for the oven, slice, and add your desired toppings
  17. Enjoy!
Notes
  1. For more sturdy and crisp layers, toast your tortillas first before layering!
Olive Out of the Jar http://www.oliveoutofthejar.com/

Let Me Know What You Think!

2 thoughts on “Taco Lasagna

  1. Looks so good…going t make it..thanks๐Ÿ˜‰

    Posted on May 8, 2017 at 11:28 am
    1. Thank you, Miss Marijane! Let me know how it turns out! ๐Ÿ˜Š

      Posted on May 8, 2017 at 4:43 pm