sour cream, hot sauce, fresh limeoptional, for serving
Instructions
In a large high-sided saute pan with a 3-quart capacity and a lid, toast the tortillas over medium-low-heat one at a time until lightly browned, about 45 seconds per side. Transfer them to a cutting board and cut into strips about 10inch wide. Set aside.
Add oil to the pan and heat over medium heat. Add the onions and garlic and cook, stirring occassionally, until softened, about 6 minutes. Raise the heat to medium-high and add the beef, cumin, chili powder and cayenne. Season with sat and pepper and cook, stirring often and breaking up the meat, until the beef is browned, about 4 minutes.
Add the tomatoes, then fill the empty can about one-third with water, swish it around, and stir it into the meat sauce. Bring the mixture to a simmer, then reduce the heat to medium-low and check the seasonings (it should taste a little salty).
Lay half of the reserved tortilla strips evenly across the pan, pushing them under the sauce with the back of a wooden spoon.
Scatter half of the chedder cheese on top, then lay the remaining tortilla strips evenly across the pan, pushing them under the sauce again.
Cover the pan and gently simmer until the sauce has thickened slightly, about 8 minutes.
Dollup the cream cheese over the lasagna and submerge it into the sauce. Scatter remaining cheddar cheese on top and gently simmer, covered, until the cheese is melted, about 2 minutes. Let the lasagna rest, uncovered, for about 10 minutes, then top with scallions, if you like, before serving with sour cream, hot sauce and fresh limes, optional.