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or 1/2 pound (1 package of taco-sized flour tortillas; 12 tortillas are needed for this recipe). Lean meat
1. Taco seasoning packet
alternately, two cups of pico de gallo
o Two cups of full-fat milk
o Three cups of Mexican shredded cheese, split
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1/4 cup of butter
as a dressing ingredient, sour cream and sliced scallions are optional.
The New York Times’ Cheese Taco Lasagna
Cheese Taco Lasagna Recipe Instructions
Grease a 9×11 baking dish and set oven temperature to 400°. After frying the burger, remove excess fat.
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Follow the directions on the packaging to add the taco seasoning to the meat. In a separate bowl, melt the butter.
is cooking in a pot on low heat.
Whisk in the cream as you slowly stir.Melt 2 cups of grated cheese.
Line the baking dish with half of the tortillas. Thirds of the taco meat should be layered onto the lasagna before assembly.
wrappers, then layer on one-third of the cheese mixture. After two additional rounds of cheese, top with pico de gallo.
several times.
After 20 minutes in the oven, top with the remaining 1/4 cup of grated cheese.
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