Ingredients:

  • 5 lb Ground Beef (85/15 blend)
  • 1 medium Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 1 (15 oz) can Crushed Tomatoes, undrained
  • 2 tbsp Chili Powder (medium heat)
  • 1 tbsp Ground Cumin
  • 1 tsp Dried Mexican Oregano
  • 1 cup Beef Broth (low sodium)
  • Salt and Black Pepper, To taste
  • 8 oz Cream Cheese, full fat, softened
  • 1 cup Sour Cream, full fat
  • 4 oz Mild Green Chilies, chopped and drained
  • 1 tbsp Taco Seasoning Mix
  • 8 count Flour Tortillas (10-inch)
  • 2 cups Shredded Monterey Jack Cheese
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1/4 cup Fresh Coriander (Cilantro), chopped (for garnish)

Instructions:

  1. Sauté Aromatics: In a large skillet over medium-high heat, brown the ground beef until cooked through. Drain off any excess fat thoroughly.
  2. Add Flavour Base: Stir in the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic, chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
  3. Simmer: Pour in the crushed tomatoes and beef broth. Season generously with salt and pepper. Bring to a simmer, then reduce heat and cook gently for 5-7 minutes, allowing the sauce to thicken slightly. Remove from heat.
  4. Combine Creamy Binder: In a large mixing bowl, combine the softened cream cheese, sour cream, drained green chilies, and taco seasoning. Mix vigorously until completely smooth and homogeneous. Set aside.
  5. Preheat and Prep: Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
  6. Lay the Base: Spread about 1/2 cup of the meat sauce evenly across the bottom of the prepared dish.
  7. First Layer (Tortillas): Lay three tortillas over the sauce, overlapping slightly to cover the base completely. Trim a fourth tortilla to fill any gaps.
  8. The Stack: Follow this layering pattern: spread half of the Creamy Binder mixture, top with one-third of the remaining Meat Sauce, then sprinkle with one cup of the shredded cheese blend, and top with a second layer of 3-4 tortillas.
  9. The Penultimate Layer: Spread the remaining half of the Creamy Binder mixture. Top with the second one-third of the remaining Meat Sauce.
  10. The Final Top: Add the third (and final) layer of 3-4 tortillas. Top evenly with the remaining Meat Sauce and then scatter the remaining 2 cups of shredded cheese over the top.
  11. Bake: Cover the dish tightly with aluminium foil and bake for 25 minutes.
  12. Brown the Top: Remove the foil and bake for another 10-12 minutes, until the cheese is bubbling, melted, and lightly golden brown around the edges.
  13. Rest: Allow the Taco Lasagna to rest on the counter for a crucial 10 minutes before slicing and serving. Garnish with fresh cilantro.