This is my original recipe for a very special casserole. Taco Lasagna Casserole is a casserole that’s filled with layers of taco meat, cheese, and Pico de Gallo sauce, sandwiched between my flourless tortillas and topped by a creamy jalapeno popper layer. The whole delicious casserole is smothered in loads of melted cheddar cheese and is sure to become one of your new favorites on taco night!
Yield: 12 servings
Serving size: 1 piece
Ingredients:
- 2 tbsp. extra virgin olive oil
- 2 lb (907.18g) ground meat (turkey, chicken, beef or pork)
- 1 tbsp. (9.7g) garlic powder
- 1 tbsp. (6.9g) onion powder
- 1 tbsp. (3g) dried cilantro
- 1 tbsp. (14.18) smoked paprika
- 1 tsp. (2g) ground cumin
- 1/2 tsp. (0.25g) Ancho Chile powder
- salt and pepper to taste
- 1/3 (78.21g) cup of water
- 16 oz. (566.99g) cream cheese, softened
- 4 tbsp. (60g) heavy whipping cream
- 1/4 cup (6g) fresh cilantro leaves, torn
- 1/4 cup (17.75g) green onion tops, chopped
- 2 jalapeño peppers, seeded and chopped
- 3 cups (680.4g) Pico de Gallo, Click here for the recipe
- 10 flourless tortillas, Click here for the recipe
- 16 oz. (453.59g) cheddar cheese, shredded
- optional: cilantro for garnish
Directions:
- Preheat the oven to 350 °F (180 °C) and grab a large, lidded Sautee pan.
- Add the oil to the pan and heat it on medium. If you’re using beef or pork, you can omit the oil and just add the meat to the pan once it’s hot.
- Add the ground meat to the pan.
- Cook the meat stirring regularly until it has browned and has cooked through.
- Once the meat has cooked, turn off the heat and drain any liquid from the pan.
- Add the garlic powder, onion powder, dried cilantro, smoked paprika, ground cumin, and the Ancho Chile powder to the pan. Season with salt & pepper to taste.
- Give a good mix and pour in the water.
- Mix well, place the lid on the pan, turn the stove back on and cook the meat over medium-high for 5 or 10 minutes to allow the flavor to develop.
- Remove the lid and continue cooking and stirring until the liquid has cooked out.
- Remove from the heat and set the mixture on the side for now.
- Place the softened cream cheese into a large bowl. Using an electric mixer, whip until creamy.
- Add the heavy whipping cream to the bowl of cream cheese, and whip until fluffy, scraping down the sides of the bowl as needed.
- Add the torn cilantro leaves, chopped green onions, and the seeded, chopped jalapeno peppers to the cream cheese mixture.
- Using a rubber spatula or a large spoon, fold the mixture together until everything is well combined. Set aside for now.
- Coat the bottom of a 9 inch by 13-inch lasagna pan with some of the Pico de Gallo sauce. Save the rest of the sauce for the upcoming layers of the casserole.
- Lay two flourless tortillas across the bottom of the pan, on top of the sauce.
- Tear a third tortilla into pieces and use it to fill in any uncovered spaces in the pan.
- Spoon all of the taco meat that we made earlier over the top of the tortillas.
- Sprinkle a layer of cheese over the meat, reserving the rest for the next layers of the casserole.
- Add another layer of tortillas on top of the cheese.
- Using two large spoons, place dollops of the previously reserved cream cheese mixture evenly over the top of the tortillas.
- Use a butter knife to spread the mixture, as you would a frosting, across the top of the casserole.
- Sprinkle on another layer of cheese, saving about half of it for the very top of the casserole.
- Add on the last of the tortillas as before, and top them with the remaining Pico de Gallo sauce, paying special attention to the edges before filling in the center to cover the casserole in sauce.
- Top the casserole with the rest of the cheese.
- Cover the pan tightly with foil, and bake in the preheated oven for an hour, until bubbly.
- Remove the foil and continue to bake for another 10 to 15 minutes to melt the cheese.
- Garnish the top with fresh cilantro, if you like.
- Cut the casserole into 12 equal pieces and serve with your favorite toppings such as sour cream, diced tomatoes, or avocado chunks.
