Directions:

• In a medium skillet cook ground beef on medium high heat until no longer pink.
• Drain and add in taco seasoning packet, diced onion, and garlic. Cook for another 3-4 minutes to allow spices to toast and onion soften. Set aside.
• In a separate saucepan make cheese sauce. On medium heat whisk flour and ¼ cup of milk to make a rue.
• Add in salt and paprika. Mix until a dough-like consistency forms.
• Add in the remaining 1 cup of milk and stir until thickened.
• Add in shredded Mexican cheese and stir until the cheese has completely melted. Set aside.
• Preheat your oven to 400 degrees.
• In an 9X13 aluminum pan begin assembling the lasagna.
• First lay down four tortillas. You can tear them to fit the pan.
• Next layer is the beef and onion mixture, layer 1 cup of mixture on tortillas.
• Next add ½ cheese sauce and ½ cup of fresh salsa. Top with more tortillas.
• Repeat these layers until the ingredients are gone and end with tortillas.
• Top with shredded cheese and cover with foil.
• Bake for 20 minutes.
• Once done remove foil and bake for another 10 minutes.
• Top with shredded lettuce, diced tomato, cilantro, and sour cream.