A winner of a dinner

I'm pretty sure my family could eat tacos every week and not get tired of them. I like to mix it up a little bit and have them in different forms, this time we mixed up some Mexican with some Italian style... enter in Taco Lasagna! This was actually pretty easy to make, the most difficult part was I kept dropping things and spilling them. I kept telling myself to slow down, for the first Wednesday night in 9 or 10 months - we had nothing on the docket - nothing. It was glorious. Of course I filled it up with yard work tasks to get done, but it was wonderful to be able to make a new recipe on a Wednesday night. This came together quickly and everyone seemed to like it. The cheese sauce was likely the most complicated part here - but it was well worth it. We served the lettuce and tomato on the side so people could serve their own to themselves if they wanted it. Served with our first watermelon of the season and a winner of a dinner.

Taco Lasagna
Taco Meat
1 pound ground beef
3 tablespoons homemade taco seasoning, or 1 package store-bought

Cheese Sauce
1 cup whole milk, divided
4 teaspoons flour
½ teaspoons salt
⅔ cup shredded cheese
¼ teaspoon ground black pepper

Lasagna
12 soft 6-inch tortillas, 3 of them into cut into fourths
1 cup salsa, divided
3 cups Mexican cheese blend, divided
1 cup shredded lettuce
1 medium tomato, diced
1 cup sour cream

Instructions
Preheat oven to 400°F
Taco Meat
In a large skillet, brown ground beef until it is no longer pink. Add taco seasoning, stir to combine. Set aside.
Cheese Sauce
In a medium saucepan, whisk together 1/4 cup of milk and the flour.
Pour in the remaining milk and salt, bringing it to a boil over medium heat. Stir frequently.
Reduce heat to low and simmer for 2 minutes, stirring constantly. The mixture will start to thicken.
Remove from heat, and stir in the cheese and pepper until the cheese melts.
Set aside.
Lasagna Assembly
Prepare a 9x13-inch baking dish with cooking spray.
To create an even layer of tortillas, set two whole tortillas in the pan, being careful to cover as much of the pan as possible. Use the smaller cut pieces of tortilla to fill in any empty spaces.
Top with half of the taco meat, half of the cheese sauce, and half of the salsa.
Add another even layer of tortillas. Top with 2 cups of shredded Mexican cheese.
Add another even layer of tortillas, top with remaining meat, salsa, and cheese sauce.
Add another even layer of tortillas, top with remaining cheese.
Cover the dish with foil and cook for 20 minutes. Remove foil. Cook an additional 10 minutes.
Top with lettuce, tomatoes, and sour cream. Serve immediately.