Tortilla Lasagna Recipe
Tortilla Lasagna Recipe photo by Taste of Home

Tortilla Lasagna Recipe

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“I found a similar recipe on-line and when I finished adjusting it, this was the result," notes Lynn Smith of Warrensburg, Missouri. "It was an instant hit with my family! They love spicy food, and this simple lasagna has become a new favorite.”
TOTAL TIME: Prep: 25 min. Bake: 50 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min. + standing
MAKES: 8 servings

Ingredients

  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1 cup water
  • 1 envelope taco seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 cups (12 ounces) sour cream
  • 1-1/2 teaspoons chili powder
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 tablespoon cornmeal
  • 10 flour tortillas (6 inches)
  • 1 cup salsa
  • 1 small onion, sliced

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, taco seasoning, garlic powder and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Meanwhile, in a small bowl, combine sour cream and chili powder. In a large bowl, combine cheeses; set aside. Sprinkle cornmeal into a greased 13-in. x 9-in. baking dish.
  3. Arrange five tortillas, overlapping, in the bottom of prepared dish; spread with 1/2 cup salsa. Layer with half of the meat mixture, onion and sour cream mixture. Sprinkle with 1-1/2 cups cheese mixture. Repeat layers.
  4. Bake, uncovered, at 375° for 40 minutes. Sprinkle with remaining cheese mixture. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 8 servings.
Originally published as Tortilla Lasagna in Simple & Delicious January/February 2008, p33

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Tortilla Lasagna

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 24, 2014

My family gave it 5 thumbs up! Even my foreign exchange student from Mexico thought it was great!

MY REVIEW
Reviewed Jan. 19, 2014

This would probably be good; would definitely ditch chili powder, and use only small amt. taco seasoning. Instead of salsa would use mild Pace picante sauce. Some folks may say *what's point of making if not following directions*.

MY REVIEW
Reviewed Jul. 25, 2012

This was really good! I made a few adjustments. I didn't have corn meal, so I sprayed the baking dish with pam--no problems. As a matter of fact, the bottom tortilla layer browned and got crispy--very good! I added an onion and minced garlic to the meat while it was cooking (didn't add the garlic powder or fresh onion to the casserole layer), and I added a can of whole pinto beans and a small can of chopped green chilies to the meat mixture after it was cooked.

MY REVIEW
Reviewed Jul. 5, 2012

This was a very popular dish even with my 7 picky eaters!

MY REVIEW
Reviewed Jun. 19, 2012

sooo good!!

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