Beef and Queso Lasagna

It’s time to use up some stale tortillas! I have a stack of fajita tortillas that continues to grow and grow in my fridge. I hold onto any Fajita night leftovers thinking one of the kids will make quesadillas or something and they never do. So the collection grows and eventually I make a tortilla soup or an enchilada casserole. This past weekend I made this Beef and Queso Lasagna not knowing if anyone would really like it. Let me tell you it was an absolute hit! Even Jon was crazy about it!
Seasoned beef and homemade queso sauce are layered up with tortillas and then baked until everything’s bubbly. You can add anything you’d like to this such as jalapeños, beans, corn, olives, etc. It’s a great chance to clean out that pantry and fridge!
Now grab some tortillas and let’s feed the kids!

  • 2lb ground beef
  • 1 onion, peeled and chopped
  • 1Tbsp garlic powder
  • 1Tbsp onion powder
  • 1Tbsp smoked paprika
  • 1Tbsp cumin
  • 1Tbsp Chili Powder
  • 1tsp salt
  • 1c salsa

For the Queso:

  • 4Tbsp butter
  • 3c cream
  • 3c shredded Mexican blend cheese
  • 1tsp smoked paprika
  • 1c salsa
  • 1tsp salt

Garlic Butter Steak and Potatoes Skillet – Best Steak

12-14 fajita sized tortilla, cut in half
10-12 oz fresh pico de gallo
1c shredded Mexican blend cheese
Scallions for topping, thinly sliced

Preheat the oven to 400 degrees and spray a 9X13 casserole dish with nonstick spray.
Brown the beef and onion in a skillet then drain off the grease. Stir in the garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and salsa. Or you can just use a couple of packs of taco seasoning and salsa!
In a saucepot combine the butter, cream, Mexican blend cheese (or use a combination of any cheese you have in the fridge) paprika, salsa, and salt over medium heat. Whisk and whisk and whisk some more until cheese melts and the sauce gets thick. It won’t be REAL thick like a dip, it’ll just be thicker than liquid!

We want it to be able to soak into the tortillas a bit. Just whisk vigorously until the cream and cheese combine together.
Put down a layer of tortillas in your casserole dish to cover the whole bottom. Spread out 1/3 of the beef mixture over them then ladle on about 1/3 of the cheese sauce and sprinkle on 1/3 of the pico. Another layer of tortillas goes down followed by more beef, cheese sauce, and pico. One more layer of tortillas and the remaining beef, cheese sauce, and pico. Top the whole thing with the remaining cheese and bake in the preheated oven for 20 minutes. Allow sitting at least 5 minutes before cutting so you aren’t serving a soupy mess. We got nice perfectly cut squares after letting it sit.
Serve it up with sour cream, hot sauce, lettuce, tomato, etc.