Family-Favorite Mexican Lasagna with Tortillas
This Mexican lasagna with tortillas layers seasoned beef, black beans, corn, and plenty of cheese between soft flour tortillas for a baked casserole that tastes like your favorite tacos in lasagna form.
It comes together with simple pantry ingredients and bakes into a bubbly, golden-crusted dinner that both kids and adults devour.
Why This Mexican Lasagna Works
The seasoned beef, black beans, and corn give it a satisfying heartiness that feels like a complete meal.
The salsa and enchilada sauce soak into the tortillas just enough to make them pliable and flavorful, never soggy.
Because everything bakes in one dish, there’s minimal cleanup for a weeknight dinner that still tastes like you spent hours on it.
Ingredients
- 1 lb ground beef: 80/20 lean-to-fat ratio works best for flavor without being greasy
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp taco seasoning: use your favorite store-bought blend or homemade
- 1 cup salsa: your favorite red or green salsa, medium heat
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed: or canned, drained
- 1 can (10 oz) red enchilada sauce
- 12 small flour tortillas: 6-inch size works perfectly for layering
- 2 cups shredded Mexican blend cheese: or a mix of sharp cheddar and Monterey Jack
- Optional toppings: sour cream, chopped cilantro, sliced jalapeños, avocado (for serving)
Variations / Substitutions
- Make it vegetarian: swap the beef for an extra can of black beans or a can of pinto beans, and use vegetable-based taco seasoning.
- Use a different protein: ground turkey or shredded rotisserie chicken both work great; cook with the same seasonings.
- Spice level: use medium or hot salsa and enchilada sauce, and add a diced jalapeño to the beef mixture if you like more heat.
- Tortilla swap: corn tortillas can replace flour ones; just dip them in a little enchilada sauce before layering to prevent cracking, and note the texture will be slightly softer.
- Dairy-free option: use your favorite dairy-free shredded cheese, and skip sour cream or use a dairy-free version.
Crispy Fish Tacos are next on our list if this lasagna is your kind of dinner.
How to Make Mexican Lasagna with Tortillas
Step 1: Brown the Beef
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. While the oven heats, cook the 1 lb ground beef in a large skillet over medium-high heat, breaking it up with a spoon, until no longer pink, about 6 to 8 minutes. Add the diced onion and cook until softened, about 3 minutes. Stir in the 2 cloves minced garlic and cook for 30 seconds until fragrant.
You’ll know the beef is ready when it’s evenly browned and the onion is translucent. Drain any excess fat to keep the casserole from getting greasy.
Step 2: Mix the Filling
Stir in the 2 tbsp taco seasoning, 1 cup salsa, the drained black beans, and the 1 cup corn. Pour in the 10 oz can of enchilada sauce and bring the mixture to a simmer. Let it cook for 2 to 3 minutes, stirring occasionally, until everything is hot and the flavors meld.
The filling should be saucy but not soupy; if it seems dry, add a splash of water. Taste and adjust the seasoning with a pinch of salt if needed, though the taco seasoning and salsa already bring plenty.
Step 3: Layer the Lasagna
Spread a thin layer of the meat filling (about ½ cup) in the bottom of the prepared baking dish. Place 4 tortillas in an even layer, overlapping slightly if needed. Top with one-third of the remaining filling and ½ cup of the shredded cheese. Repeat the layers two more times: tortillas, filling, cheese, ending with a final layer of tortillas and all the remaining cheese sprinkled on top. You’ll use all 12 tortillas and all 2 cups of cheese.
Press down gently on each layer as you go to compact the casserole and help the tortillas absorb the sauce. The dish will look very full, but it settles as it bakes.
Step 4: Slice and Serve
Bake the lasagna uncovered for 25 to 30 minutes, until the cheese on top is melted and bubbly and the edges are golden and crisp. Let it rest for 5 minutes out of the oven so the layers set and slice cleanly.
Cut into squares and serve hot, spooning on sour cream, chopped cilantro, and sliced jalapeños if you like. The tortillas will be tender like pasta, and the top will have irresistible crispy bits.
Tips for the Best Tortilla Lasagna
- Use a deep casserole dish, at least 2 inches deep, to hold all the layers without overflowing.
- Warm thick tortillas: slightly in the microwave for 15 seconds so they’re more pliable and easier to arrange without tearing.
- Shred your own cheese: from a block for the best melt; pre-shredded cheese has anti-caking agents that can make the top less creamy.
- Leftover filling: can be spooned over nachos or stuffed into a quesadilla the next day.
Bake times by your dish material:
| Dish Material | Bake Time | Note |
|---|---|---|
| Glass | 25 to 30 mins | Edges brown nicely; start checking at 25 |
| Metal (nonstick) | 22 to 25 mins | Cheese may brown faster; check at 22 |
Storing Leftover Mexican Lasagna
- Refrigerate: store leftovers in an airtight container for up to 3 days.
- Reheating: warm individual portions in the microwave or in a 350°F oven until heated through; the oven will help re-crisp the top.
What To Serve With Mexican Lasagna
A crisp green salad with a lime vinaigrette cuts through the richness of the cheese and beef. A scoop of guacamole and tortilla chips on the side makes it feel like a full fiesta. Pico de gallo adds fresh crunch and bright acidity right on top of each slice.
Frequently Asked Questions
Can I make this Mexican lasagna ahead of time?
Yes. Assemble the whole dish, cover, and refrigerate for up to 24 hours, then bake as directed, adding 5 to 10 minutes to the bake time.
Can I freeze this casserole?
Yes. Assemble it without baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed.
What can I use instead of flour tortillas?
Corn tortillas work; just dip them lightly in enchilada sauce before layering to keep them from cracking and add a slightly softer bite.
Can I halve the recipe?
Yes. Use an 8×8-inch pan, half of all ingredients, and reduce the bake time to 20 to 25 minutes.
Family-Favorite Mexican Lasagna with Tortillas Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C) and grease a 9×13-inch dish. Brown the ground beef in a skillet over medium-high heat, 6 to 8 minutes. Add onion and cook 3 minutes, then garlic for 30 seconds. Drain fat.
- Stir in taco seasoning, salsa, beans, corn, and enchilada sauce. Simmer 2 to 3 minutes until hot.
- Spread a thin layer of filling in the dish. Layer 4 tortillas, one-third of the filling, and ½ cup cheese. Repeat twice more, ending with tortillas and all remaining cheese on top.
- Bake uncovered 25 to 30 minutes until bubbly and golden. Rest 5 minutes, then slice and serve with desired toppings.
Notes
