Taco Cake

Taco Cake is a delicious and satisfying dish that offers a twist on the usual Friday night tacos. It brings together all the classic taco flavors we love – seasoned ground meat, vegetables, cheese, and spices – in a layered format. Perfect for a cozy night in or a buffet. Serve it warm, straight from the oven, with guacamole, salsa, crème fraiche and jalapenos for a true flavor explosion.

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You will need

Butter (for frying)

Canola oil

1.1 lbs (500 g) ground turkey

2 cups + 1 tbsp (500 ml) yellow onion, finely chopped

1 ½ tbsp (22 ½ ml) garlic, finely chopped

¾ cup + 1 tbsp (200 ml) red bell pepper, diced

¾ cup + 1 tbsp (200 ml) yellow bell pepper, diced

¾ cup + 1 tbsp (200 ml) green bell pepper, diced

8 ½ cups (2000 ml) Cremini mushrooms (or button mushrooms), thinly sliced

Salt, to taste

5 tbsp (75 ml) taco seasoning (see mix recipe below)

2/3 cup (150 ml) water

6 large flour tortillas

2 cups + 1 tbsp (500 ml) salsa (store-bought or homemade)

1¼ cups (300 ml) crème fraiche

1⅔ cups (400 ml) mozzarella, shredded

Taco Seasoning Mix

4 tbsp (60 ml) pul biber (Aleppo pepper or substitute with mild chili flakes)

2 tbsp (30 ml) ground cumin

1½ tbsp (22 ½ ml) sea salt

4 tsp (20 ml) freshly ground black pepper

2 tbsp (30 ml) sweet paprika

1 tsp (5 ml) garlic powder

1 tsp (5 ml) onion powder

1 tsp (5 ml) peperoncino chili flakes

1 tsp (5 ml) dried oregano

2 tbsp (30 ml) chicken or vegetable bouillon powder

3 tbsp (45 ml) dark muscovado sugar (or substitute with brown sugar)

Cheese Sauce

2 tbsp (30 ml) butter

4 tsp (20 ml) garlic, finely chopped

⅓ cup + 1 tbsp (100 ml) shallots, finely chopped

⅓ cup + 1 tbsp (100 ml) jalapeños, finely chopped

1¼ cups (300 ml) tomatoes, finely chopped

2 tbsp (30 ml) cornstarch

2 cans (13 fl oz each / 385 ml) unsweetened evaporated milk

4¼ cups (1000 ml) cheddar cheese or another sharp aged cheese, shredded

1 tsp (5 ml) onion powder

1 tsp (5 ml) garlic powder

½ tsp (2 ½ ml) ground cumin

1 tsp (5 ml) Old Bay seasoning

1½ tsp (7 ½ ml) salt

Freshly ground black pepper, to taste

2 tsp (10 ml) honey

⅓ cup + 1 tbsp (100 ml) cilantro, finely chopped

⅓ cup + 1 tbsp (100 ml) scallions, thinly sliced

Guacamole

1 – 1 ½ finely chopped fresh jalapeño

1 ½ tbsp finely chopped yellow onion

2 tbsp finely chopped tomato

2 tbsp chopped fresh cilantro

1 pinch of sea salt

3 ripe avocados

Topping

Guacamole

¾ cup + 1 tbsp (200 ml) Crème fraiche

Salsa

Canned sliced jalapenos

How to make it

Taco spice mix

1. Mix all the taco spice ingredients together and pour into a glass jar with a lid.

4 tbsp (60 ml) pul biber (Aleppo pepper or substitute with mild chili flakes)

2 tbsp (30 ml) ground cumin

1½ tbsp (22 ½ ml) sea salt

4 tsp (20 ml) freshly ground black pepper

2 tbsp (30 ml) sweet paprika

1 tsp (5 ml) garlic powder

1 tsp (5 ml) onion powder

1 tsp (5 ml) peperoncino chili flakes

1 tsp (5 ml) dried oregano

2 tbsp (30 ml) chicken or vegetable bouillon powder

3 tbsp (45 ml) dark muscovado sugar (or substitute with brown sugar)

Ground Meat and Vegetable Filling

2. Prepare all the vegetables for the ground meat mixture.

2 cups + 1 tbsp (500 ml) yellow onion, finely chopped

1 ½ tbsp (22 ½ ml) garlic, finely chopped

¾ cup + 1 tbsp (200 ml) red bell pepper, diced

¾ cup + 1 tbsp (200 ml) yellow bell pepper, diced

¾ cup + 1 tbsp (200 ml) green bell pepper, diced

8 ½ cups (2000 ml) Cremini mushrooms (or button mushrooms), thinly sliced

3. Heat a large deep skillet or sauté pan with butter and oil. Add the onion and sauté until golden, stirring occasionally.

Butter (for frying)

Canola oil

2 cups + 1 tbsp (500 ml) yellow onion, finely chopped

4. Add the bell pepper and garlic and cook until the pepper softens. Lightly season with salt. Transfer the vegetable mixture to a bowl and set aside.

1 ½ tbsp (22 ½ ml) garlic, finely chopped

¾ cup + 1 tbsp (200 ml) red bell pepper, diced

¾ cup + 1 tbsp (200 ml) yellow bell pepper, diced

¾ cup + 1 tbsp (200 ml) green bell pepper, diced

Salt

5. Add the mushrooms to the same pan and let the liquid cook off. Add a bit of butter and season lightly with salt. Sauté until golden brown. Transfer to the same bowl as the onions and bell peppers.

8 ½ cups (2000 ml) Cremini mushrooms (or button mushrooms), thinly sliced

Butter (for frying)

Salt

6. Heat more butter and oil in the same pan and sauté the ground turkey meat until it is browned. Add taco seasoning and water, stirring and letting it cook together for about 5 minutes.

Butter (for frying)

Canola oil

1.1 lbs (500 g) ground turkey

5 tbsp (75 ml) taco seasoning (see mix recipe below)

2/3 cup (150 ml) water

7. Add the vegetable-mushroom mix back into the pan and stir well. Continue to cook for about 5 minutes, stirring occasionally. Taste and adjust seasoning if needed.

Cheese Sauce

8. Prepare all the ingredients that need to be chopped or grated.

4 tsp (20 ml) garlic, finely chopped

⅓ cup + 1 tbsp (100 ml) shallots, finely chopped

⅓ cup + 1 tbsp (100 ml) jalapeños, finely chopped

1¼ cups (300 ml) tomatoes, finely chopped

4¼ cups (1000 ml) cheddar cheese or another sharp aged cheese, shredded

⅓ cup + 1 tbsp (100 ml) cilantro, finely chopped

⅓ cup + 1 tbsp (100 ml) scallions, thinly sliced

9. In a saucepan, melt butter and sauté the shallots, garlic, and jalapeño until the onion softens (but doesn’t brown), stirring often.

2 tbsp (30 ml) butter

4 tsp (20 ml) garlic, finely chopped

⅓ cup + 1 tbsp (100 ml) shallots, finely chopped

⅓ cup + 1 tbsp (100 ml) jalapeños, finely chopped

10. Add the tomato and cook, stirring, until it softens.

1¼ cups (300 ml) tomatoes, finely chopped

11. Sprinkle in cornstarch and mix well.

2 tbsp (30 ml) cornstarch

12. Gradually add evaporated milk, followed by the cheese. Stir until fully combined and the cheese melts.

2 cans (13 fl oz each / 385 ml) unsweetened evaporated milk

4¼ cups (1000 ml) cheddar cheese or another sharp aged cheese, shredded

13. Add the dry spices and honey. Cook, stirring, until the sauce thickens slightly. Taste and adjust seasoning if needed.

1 tsp (5 ml) onion powder

1 tsp (5 ml) garlic powder

½ tsp (2 ½ ml) ground cumin

1 tsp (5 ml) Old Bay seasoning

1½ tsp (7 ½ ml) salt

Freshly ground black pepper, to taste

2 tsp (10 ml) honey

14. Stir in chopped cilantro and green onions, mixing well.

⅓ cup + 1 tbsp (100 ml) cilantro, finely chopped

⅓ cup + 1 tbsp (100 ml) scallions, thinly sliced

Assembly

15. Preheat oven to 437°F (225°C).

16. In a springform pan that fits the tortillas, place one tortilla at the bottom. Spread 1/5 of the cheese sauce, a little salsa, and then 1/5 of the meat filling. Add another tortilla and repeat the layers until all the tortillas are used. For the final top layer, spread crème fraiche and top with shredded mozzarella.

6 large flour tortillas

2 cups + 1 tbsp (500 ml) salsa (store-bought or homemade)

1¼ cups (300 ml) crème fraiche

1⅔ cups (400 ml) mozzarella, shredded

17. Bake in the oven for about 20 minutes, until the "cake" is golden and bubbly. While it is bakes, prepare the guacamole.

Guacamole

18. Place jalapeño, onion, tomato, cilantro, and sea salt in a large stone mortar and pond and grind it into a sauce-like mixture.

1 – 1 ½ finely chopped fresh jalapeño

1 ½ tbsp finely chopped yellow onion

2 tbsp finely chopped tomato

2 tbsp chopped fresh cilantro

1 pinch of sea salt

19. Peel the avocados and chop them directly into the mortar with a stiff spatula until the avocado is mixed with the ground sauce but still remains “chunky”.

3 ripe avocados

Topping

20. Decorate the taco cake by piping or spooning on guacamole and crème fraiche. Spread salsa in the spaces between the piped toppings. Finish by topping with sliced jalapeños.

Guacamole

¾ cup + 1 tbsp (200 ml) Crème fraiche

Salsa

Canned sliced jalapenos

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