Ingredients
- 8 flour tortillas (or corn, based on preference)
- 1 lb ground beef (or turkey/chicken for a lighter version)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 cup tomato sauce
- 1 tbsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
- 2 cups shredded cheddar cheese (or Mexican blend)
- 1 cup sour cream (optional for layering)
- Fresh cilantro (for garnish, optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the ground meat: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onions and minced garlic, and sauté until softened. Add the ground meat and cook until browned, breaking it apart as it cooks.
- Prepare the sauce: Once the meat is browned, add the crushed tomatoes, tomato paste, and tomato sauce. Stir in the chili powder, cumin, salt, and pepper. Let the sauce simmer for about 10-15 minutes to allow the flavors to blend.
- Assemble the lasagna: In a baking dish, spread a thin layer of the meat sauce at the bottom. Place a layer of tortillas on top, followed by a layer of cheese, another layer of meat sauce, and then repeat the layers (tortillas, cheese, sauce) until all ingredients are used up, finishing with a top layer of cheese.
- Bake: Cover the lasagna with foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes to brown the cheese on top.
- Serve: Let the lasagna rest for about 10 minutes before slicing. Garnish with fresh cilantro and a dollop of sour cream, if desired.
Enjoy your hearty, comforting layered tortilla lasagna!