Description
This taco lasagna recipe with tortillas is a hearty, bubbling casserole packed with favorite taco flavors, perfect for an easy, family-friendly weeknight dinner. It transforms simple ingredients into a satisfying feast with crispy edges and a creamy center.
Ingredients
- 3 dried ancho chilies (about 20 g)
- 240 ml (1 cup) hot vegetable broth, plus more if needed
- 2 cloves garlic, divided
- 120 ml (0.5 cup) full-fat sour cream, divided (for chili cream and lime crema)
- 680 g (1.5 lbs) lean ground beef
- 1 tablespoon (15 ml) vegetable oil
- 1 large yellow onion, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 1 tablespoon (15 ml) tomato paste
- 1 x 400 g (14.5 oz) can diced tomatoes, undrained
- 12 corn tortillas (20 cm / 8 inch), preferably fresh
- 240 ml (1 cup) full-fat sour cream (for layering)
- 450 g (1 lb) shredded Monterey Jack and cheddar cheese blend (microbial rennet)
- 2 tablespoons (30 ml) fresh lime juice
- 1 teaspoon lime zest
- 0.5 teaspoon fine sea salt, plus more to taste
- 0.25 cup (60 ml) fresh cilantro, finely chopped, for garnish
Instructions
- Make Smoky Ancho Chili Cream: Rehydrate dried ancho chilies in hot vegetable broth. Once softened, remove chilies and blend them with 1 clove of garlic, 60 ml (0.25 cup) of the full-fat sour cream (divided), and a splash of the broth until smooth. Set aside.
- Prepare Beef Filling: In a large skillet or Dutch oven, heat vegetable oil over medium-high heat. Add ground beef and cook for 5-7 minutes until browned, breaking it apart. Drain any excess fat. Add chopped onion and the remaining 1 clove of minced garlic; cook for 5-7 minutes until softened. Stir in ground cumin, chili powder, smoked paprika, and dried oregano; cook for 1 minute until fragrant. Add tomato paste and cook for another minute. Pour in undrained diced tomatoes and the remaining 180 ml (0.75 cup) vegetable broth. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing flavors to meld and sauce to thicken. Season with 0.5 teaspoon fine sea salt, adjusting to taste.
- Preheat Oven and Prep Dish: Preheat oven to 190°C (375°F). Lightly grease a 23×33 cm (9×13 inch) baking dish.
- Assemble First Layer: Spread about 120 ml (0.5 cup) of the beef mixture evenly over the bottom of the prepared dish. Arrange 4 corn tortillas over the beef, overlapping slightly. (Optionally, warm tortillas in a dry skillet beforehand for pliability). Spoon half of the remaining beef mixture over the tortillas. Evenly spread half of the 240 ml (1 cup) layering sour cream over the beef. Sprinkle with one-third (about 150 g / 0.33 lb) of the shredded cheese blend. Drizzle about half of the prepared Smoky Ancho Chili Cream over the cheese layer.
- Assemble Second Layer: Repeat the layering: another 4 tortillas, the remaining beef mixture, the rest of the 240 ml (1 cup) layering sour cream, another one-third (about 150 g / 0.33 lb) of the shredded cheese blend, and the remaining Smoky Ancho Chili Cream.
- Top with Tortillas and Cheese: Top with the final 4 tortillas, then sprinkle generously with the remaining cheese blend. Gently press down layers if they seem too tall.
- Bake to Golden Perfection: Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Uncover the dish and bake for another 15-20 minutes, or until the cheese is beautifully melted, bubbly, and lightly browned on top. If desired, broil for 1-2 minutes for extra crispiness, watching carefully to prevent burning.
- Rest and Garnish: Remove from oven and let rest for 10-15 minutes before slicing; this allows the layers to set for clean portions. Meanwhile, make the Lime Crema by mixing the remaining 60 ml (0.25 cup) full-fat sour cream, fresh lime juice, and lime zest. Garnish the lasagna with fresh cilantro before serving.
Notes
To save time, use pre-minced garlic and pre-shredded cheese. For extra heat, add a pinch of red pepper flakes or a dash of hot sauce to the beef mixture. Use oven-ready or corn tortillas to minimize sogginess, and ensure beef filling is adequately saucy and excess fat is completely drained. Always rest the lasagna for 10-15 minutes before serving for cleaner slices.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 square (200 g)
- Calories: 450 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg