Mexican Lasagna with Tortillas

The first time I made Mexican lasagna was during a busy weeknight when I was craving something comforting but different. I had leftover tortillas from taco Tuesday and a package of ground beef that needed using, so I started layering them like traditional lasagna. My husband gave me this look that said "really?" but after one bite he was asking when I'd make it again.

Last summer I made this for our annual block party and three neighbors asked for the recipe before they even finished their plates. Watching everyone go back for seconds while the cheese was still bubbling hot made my day.

Ingredients

• 500 g (1 lb) ground beef: Ground turkey or chicken work wonderfully too for a lighter version.
• 1 medium onion, diced: I like to dice mine finely so they almost melt into the sauce.
• 2 cloves garlic, minced: Fresh garlic makes such a difference here and smells amazing while cooking.
• 1 red bell pepper, diced: Adds a lovely sweetness and pops of color throughout.
• 1 can (400 g/14 oz) black beans, drained and rinsed: These provide protein and make the dish extra hearty.
• 1 can (150 g/5 oz) corn, drained: Sweet corn kernels add little bursts of sweetness in every bite.
• 1 can (400 g/14 oz) diced tomatoes: Fire-roasted tomatoes add an extra layer of flavor if you can find them.
• 1 packet (30 g/1 oz) taco seasoning: Homemade seasoning works great too if you prefer controlling the salt.
• 1/2 tsp chili powder: Optional but recommended if you enjoy a little extra heat.
• Salt and pepper: Always taste your filling before assembling to adjust seasoning.
• 8 medium flour tortillas: Corn tortillas work too but flour ones are more pliable and less likely to crack.
• 300 g (3 cups) shredded Mexican cheese blend: A mix of cheddar and Monterey Jack melts beautifully.
• Fresh cilantro, chopped: For garnish and it adds a bright fresh finish.
• Sliced jalapeños: Perfect for those who want an extra kick on top.
• Sour cream: The cool creaminess balances all the spicy flavors perfectly.

Instructions

Preheat the oven:

Set your oven to 180°C (350°F) so it's ready when you are.

Brown the beef:

Cook the ground beef in a large skillet over medium heat until browned then drain any excess fat.

Sauté the vegetables:

Add the diced onion, garlic, and bell pepper to the skillet and cook for about 3 to 4 minutes until softened.

Add the seasonings and beans:

Stir in the taco seasoning, chili powder if using, black beans, corn, and diced tomatoes then let everything simmer for 5 minutes.

Season the filling:

Taste and add salt and pepper as needed then remove from heat.

Prepare the baking dish:

Lightly grease a 22x33 cm (9x13-inch) baking dish with cooking spray or a little oil.

Start layering:

Place two tortillas on the bottom, tearing them as needed to fit the dish completely.

Add filling and cheese:

Spread one-third of the meat mixture over the tortillas then sprinkle with one-fourth of the cheese.

Build the layers:

Repeat the tortilla, meat, and cheese layers two more times then finish with a final tortilla layer and remaining cheese on top.

Bake covered:

Cover loosely with foil and bake for 25 minutes.

Bake uncovered:

Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden brown on top.

Rest before serving:

Let the lasagna rest for 5 minutes before slicing to help the layers set.

Garnish and serve:

Top with fresh cilantro, sliced jalapeños, and a dollop of sour cream if desired.

Pin It

This recipe became our daughter's most requested birthday meal after she tried it at age eight. Something about all those layers makes it feel extra special.

Making It Ahead

You can assemble this lasagna up to 24 hours in advance and keep it covered in the refrigerator. Just add 5 to 10 minutes to the baking time if baking it cold from the fridge.

Freezing Instructions

This freezes beautifully either before or after baking. Wrap tightly in plastic wrap and aluminum foil then freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Serving Suggestions

A crisp green salad with a lime vinaigrette cuts through the richness perfectly. A glass of light-bodied red wine or cold beer pairs wonderfully.

• Warm some extra tortillas on the side for scooping up any filling that escapes.
• Keep hot sauce on the table for those who like to kick it up another notch.
• Serve with Spanish rice for a truly filling meal.

Pin It

This Tex-Mex lasagna has become a regular rotation in our house. There is something so satisfying about watching everyone dig into those cheesy layers with such enthusiasm.

Recipe FAQs

→ Can I make Mexican lasagna ahead of time?

Absolutely. Assemble the entire casserole up to 24 hours before baking, cover tightly, and refrigerate. You may need to add 5-10 minutes to the covered baking time since it will start cold.

→ What cheese works best in this dish?

A shredded Mexican blend featuring cheddar and Monterey Jack delivers excellent melt and flavor. You could also use pepper jack for extra heat, or mix in some queso fresco for a salty finish.

→ How do I prevent soggy tortillas?

The key is not over-saucing. The meat mixture should be thick, not soupy. Also, let the casserole rest for 5 minutes after baking before slicing—this allows the layers to set.

→ Can I use corn tortillas instead of flour?

Corn tortillas work beautifully and add authentic flavor. Fry them briefly in hot oil before layering to prevent them from becoming too soft during baking.

→ How long do leftovers keep?

Stored in an airtight container, leftovers stay fresh for 3-4 days in the refrigerator. Reheat individual portions in the microwave, or cover the entire dish with foil and warm at 180°C (350°F) until heated through.

→ Is this suitable for freezing?

Yes, freeze either before baking (wrap tightly) or after cooling completely. Thaw overnight in the refrigerator before reheating. Best quality within 3 months.