Preheat your oven to 400°F (200°C). Gather your ingredients for efficient assembling.

In a large skillet over medium heat, brown the ground beef or turkey, breaking it into crumbles, for about 7–10 minutes until no longer pink. Drain excess fat.

Stir in the taco seasoning per package instructions, allowing it to simmer for an additional 2–3 minutes.

In a medium saucepan, melt the butter over medium-low heat. Whisk in the heavy cream and blend until smooth, about 2 minutes.

Gradually mix in 2 cups of shredded cheese to the butter-cream mixture, stirring continuously until melted and smooth, about 3–5 minutes. Add Cajun seasoning if desired.

Lightly spray a 9x13 inch baking dish with non-stick cooking spray.

Cut the tortillas in half and layer them at the bottom of the dish.

Spread 1/3 of the taco meat mixture over the tortillas. Follow with 1/3 of the creamy cheese sauce and a layer of Pico de Gallo.

Repeat the layering process two more times: tortillas, taco meat, cheese sauce, and Pico de Gallo.

Top with any remaining shredded cheese.

Bake in the preheated oven for 20 minutes until bubbly and lightly golden.

Let the lasagna rest for a few minutes before slicing and serving.