Ingredients:

  • 5 lb Lean Ground Beef (85/15)
  • 1 medium Yellow Onion, finely diced
  • 3 large Garlic Cloves, minced
  • 2 Tbsp Quality Taco Seasoning
  • 1 tsp Ground Cumin
  • 1 cup Beef Broth (low sodium)
  • Salt and Freshly Ground Black Pepper, to taste
  • 8 oz block Full-Fat Cream Cheese, softened
  • 1 cup Full-Fat Sour Cream
  • 4 oz can Diced Green Chiles, drained
  • 1 Tbsp Fresh Lime Juice
  • 9 Flour Tortillas (10-inch)
  • 15 oz can Red Enchilada Sauce (or Salsa Roja)
  • 2 cups Shredded Monterey Jack Cheese
  • 1 cup Shredded Medium Cheddar Cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly spray the 9x13 inch baking dish with cooking spray.
  2. Cook the Beef Filling: Brown the ground beef in a large skillet over medium-high heat. Drain thoroughly to remove all excess fat. Return beef to the skillet, add diced onion, and sauté until softened (3-4 minutes).
  3. Stir in the minced garlic, cumin, and taco seasoning. Cook for 1 minute until fragrant. Pour in the beef broth, bring to a simmer, and reduce the liquid until the mixture is moist but not runny (about 5 minutes). Season with salt and pepper. Remove from heat.
  4. Prepare the Creamy Layer: In a medium mixing bowl, combine the softened cream cheese, sour cream, drained green chiles, and lime juice. Whisk until completely smooth and lump-free.
  5. Assemble Layer 1: Spread about 1/2 cup of the enchilada sauce evenly over the bottom of the prepared dish. Arrange three flour tortillas over the sauce.
  6. Create Layers: Spread half of the seasoned beef filling evenly over the tortillas. Gently spread half of the sour cream mixture over the beef. Sprinkle 1 cup of the shredded cheese blend over the cream layer.
  7. Assemble Layer 2: Place the next three tortillas on top. Spread the remaining enchilada sauce (reserving a splash for the top) over the tortillas, followed by the remaining beef and the remaining cream mixture.
  8. Final Layer and Top: Place the final three tortillas on top. Spread the last splash of enchilada sauce over this final layer. Sprinkle the remaining 2 cups of cheese blend evenly over the top.
  9. Bake and Rest: Cover the dish tightly with aluminium foil. Bake for 30 minutes. Remove the foil and bake for an additional 5-7 minutes, until the cheese is melted, bubbly, and slightly golden brown. Allow the lasagna to rest, uncovered, for a minimum of 10 minutes before slicing and serving.