Ingredients:

  • For the Meat (or Protein) Filling:
  • 1 lb ground beef (450 g) — or ground turkey/chicken or crumbled tempeh
  • 1 tbsp olive oil (15 ml) — only if using lean meat or turkey
  • 1 medium yellow onion, finely diced (about 1 cup / 150 g)
  • 2 cloves garlic, minced (6 g)
  • 2 tbsp taco seasoning (store-bought) or homemade mix (see below)
  • - 2 tsp chili powder (4 g)
  • - 1 tsp ground cumin (2 g)
  • - 1 tsp smoked paprika (2 g)
  • - 1/2 tsp dried oregano (0.5 g)
  • - 1 tsp kosher salt (5 g) and 1/4 tsp black pepper (optional)
  • 1 (14–15 oz) can diced tomatoes, drained (400–425 g) OR 1 1/2 cups chunky salsa (360 ml)
  • 1 (15 oz) can black beans, drained and rinsed (425 g)
  • 1 cup frozen corn, thawed (165 g) — optional
  • For the Sauce & Cream Layer:
  • 1 cup enchilada sauce or salsa (240 ml)
  • 1 cup sour cream or Mexican crema (240 g) — or plain Greek yogurt
  • 1 (4 oz / 110 g) can chopped green chiles OR 1/4 cup chopped fresh cilantro (optional)
  • For Layers & Cheese:
  • 10–12 large flour tortillas (8-inch / 20 cm) OR 12–15 corn tortillas (toast if using corn)
  • 3 cups shredded Mexican blend cheese (12 oz / 340 g) — or cheddar + Monterey Jack
  • 1/2 cup grated Parmesan (optional, 50 g)
  • For Assembly & Garnish:
  • 2–3 scallions, sliced thin (optional)
  • 1/2 cup fresh cilantro, chopped (15 g)
  • 1–2 limes, cut into wedges
  • 1 avocado, sliced (optional)
  • Salt and pepper to taste

Instructions:

  1. Prepare ingredients: dice onion, mince garlic, drain and rinse beans and tomatoes, thaw corn, and shred cheese.
  2. Brown the protein: heat a large skillet over medium-high and add olive oil if using; sauté onion until translucent, 2–3 minutes, then add ground beef and cook 5–7 minutes until no longer pink and lightly browned; drain excess fat if needed.
  3. Season and simmer filling: stir in garlic and taco seasoning and cook 1 minute until fragrant; add drained diced tomatoes OR salsa, black beans, and corn; reduce heat to medium-low and simmer 6–8 minutes until mixture thickens and clings to a spatula; adjust salt and pepper.
  4. Make the cream layer: in a bowl stir together sour cream (or Greek yogurt) with chopped green chiles or cilantro and a pinch of salt until smooth.
  5. (Optional) Toast tortillas briefly in a dry skillet or in the oven 30–60 seconds per side to reduce sogginess and make layering easier.
  6. Assemble the lasagna: spread 1/2 cup enchilada sauce or salsa over the bottom of a 9x13-inch (23x33 cm) baking dish. Layer tortillas to cover the bottom (3–4 tortillas slightly overlapping). Spread one-third of the meat filling evenly, dollop and spread one-third of the sour cream mixture, and sprinkle about 3/4 cup (85 g) shredded cheese. Repeat two more times (tortillas → meat → sour cream → cheese). Finish with a final tortilla layer, remaining enchilada sauce/salsa, remaining cheese, and sprinkle Parmesan if using.
  7. Bake: cover loosely with foil and bake at 375°F (190°C) for 15 minutes. Remove foil and bake 8–12 minutes more until cheese is bubbly and edges are browned. Ensure internal temperature for poultry layers reaches at least 165°F (74°C).
  8. Rest and garnish: let the casserole rest 10–15 minutes so layers set. Top with chopped cilantro, sliced scallions, avocado, and lime wedges before serving.