Cooktop Cove: Watch how to make a taco lasagna casserole (video)
By John Jasins
When I think of comfort food, two things come to mind: tacos and lasagna. Why not have the best of both worlds? This dish is literally a taco lasagna casserole. Ground beef is flavored with taco spices, layered tortillas act as the pasta sheets, and of course gooey cheese holds it all together. Your family will be begging you to make this mouthwatering casserole every night!
In this recipe, you'll need a large skillet to cook up the taco-spiced ground beef. I've added low-sodium beef broth for extra beef flavor, as well as canned chilies and tomatoes for a bit of sweet and spicy flavor. Tortillas act as the lasagna noodles, so no need for cooking any pasta! You'll also need to make a simple cheese sauce with flour, butter, milk and spicy pepper Jack cheese. Finally, shredded cheddar binds it all together! You will not be disappointed in this recipe. I'm getting hungry just writing this.
taco lasagna casserole
2 pounds ground beef
1 cup small-diced onions
2 packets taco seasoning
¼ cup low-sodium beef broth
2 10-ounce cans Ro-Tel diced tomatoes and green chilies, drained
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups whole milk
2 cups shredded pepper Jack cheese
3 cups shredded cheddar cheese
9 8-inch soft flour tortillas
1 tablespoon dried oregano
Preheat oven to 375 degrees Fahrenheit. Grease a casserole dish.
In a skillet set to medium-high heat, brown and crumble ground beef. Add onions and cook until translucent. Drain fat and add taco seasoning and beef broth. Cook for 5 minutes. Stir in Ro-Tel diced tomatoes and green chilies.
To make cheese sauce: In a medium pot set to medium-low heat, add butter. When butter is melted and starts to bubble, whisk in flour. Simmer on medium-low heat for 5 minutes. Gradually whisk in milk until smooth. Simmer for 5 minutes. Whisk in pepper Jack cheese.
Place three tortillas in the bottom of the casserole dish. Top with one-third of the taco meat mixture. Pour one-third of the cheese sauce over the taco meat. Cover with 1 cup of shredded cheddar cheese. Repeat the three layers. Top with dried oregano.
Bake in oven for 30 minutes.
Pro tip: If you are short on time or just don't feel comfortable making the cheese sauce, replace it with 2 cans of cheddar cheese or nacho cheese soup.