Mexican Lasagna with Tortillas + Video

Make Mexican Lasagna with ground beef, tortillas, veggies, beans, and cheese layered into one mouthwatering casserole. This easy taco lasagna recipe is bursting with south-of-the-border flavors. Prep it in just 15 minutes! 

 

Mexican Lasagna

I may be the Slow Roasted Italian, but I sure do love me some Mexican food!

So when I found a way to combine spectacular south-of-the-border flavors with my favorite baked dish, the taco lasagna was born!

This recipe is like getting the best parts of tacos, burritos, and enchiladas all in one scrumptious bite.

And the best part? You’ll have it on the table in 30 minutes or less!!

For more of our favorite Mexican recipes, try tender barbacoa or this cilantro lime rice. Both are favorites of ours from Chipotle Mexican Grill, and you are going to love our copycat versions!

Craving more casseroles? This chicken enchilada version has all the delicious taste you love from your favorite chicken enchilada recipe without all of the work.

Or, start with a base of Mexican rice for a simple skillet recipe that comes together in just 30 minutes.

Ingredient Notes and Substitutions

• Meat – Seasoned ground beef is a classic taco ingredient, but feel free to change up the protein if you want to.
  
  Ground turkey, chicken, or even venison are all leaner options that would be tasty. Or, use sautéed mushrooms, shredded tofu, or protein crumbles for a vegetarian option.
  
• Tortillas – I used large flour tortillas, but you can use whichever size you prefer. Even corn tortillas would work!
  
• Beans and Veggies – Here’s where you can really make this recipe your own. Swap black beans for pinto beans, or replace the diced green chiles for bell peppers.
  
  Don’t like olives? Substitute pickled jalapeno slices or leave them out altogether.
  
• Cheese – Pepper Jack and Colby Jack create a balance of spicy, creamy flavor.
  
  Sharp cheddar or your favorite Mexican blend would be just as delicious in taco lasagna with tortillas!
  
• Enchilada Sauce – Whip up a batch of our homemade recipe or grab your favorite from the store.

Tips for Assembling Taco Lasagna with Tortillas

• Measure and divide the ingredients.

Having everything measured out ahead of time will make assembly go faster and smoother!

• Drain, drain, drain!!

The more liquid that’s in the dish, the soggier it will be! First, strain out any grease when browning the ground beef before adding the beans and veggies.

You’ll also need to drain (and rinse!) the black beans, fire-roasted diced tomatoes, and sliced black olives.

Leave the liquid from the green chiles, though — that’s just extra flavor!

• Time saving tip:

I often have portions of seasoned ground beef stored in my freezer.

If you make yours with onions, all you need to do is warm it in the pan with the beans and veggies for a few minutes!

Prep Ahead

• Shred cheese and onion
• Open all the canned items
• Chop scallions and cilantro
• Preheat oven to 425°F

Kitchen Tools You Will Need

• Large Skillet – A wide, deep skillet is best to ensure everything cooks evenly.
• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Wooden Spoon – Use this to break up the ground beef and stir everything together. It’s much better at scraping the tasty bits off the bottom of the pan than plastic utensils.
• Can Opener – It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well!

Serving Suggestions

Allow taco lasagna with tortillas to rest for about 10 minutes before serving. Much like traditional lasagna, this makes it easier to slice and serve!

Feel free to add your favorite taco toppings such as sour cream, guacamole, or salsa.

Enjoy a slice on its own or add a side of Mexican rice and beans. Even a fresh green salad would be welcome!

Storing and Reheating Mexican Lasagna

Allow the dish to cool, then store leftovers tightly covered or in an airtight container. Refrigerate for 2 to 3 days.

Warm individual portions in the microwave. Or, place the dish back in the oven at 350°F for 15 minutes.

Just be sure to let the pan sit on the counter while you preheat the oven so it doesn’t crack!

Want to freeze Mexican lasagna with tortillas?

Assemble as directed in an aluminum baking dish, then wrap tightly with plastic wrap and foil. Freeze for up to 3 months.

When you’re ready to bake, remove the plastic and foil and bake from frozen! Simply add 10 to 15 minutes to the baking time.

Taco Lasagna Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Casserole Recipes

Mexican Lasagna with Tortillas + Video

Donna Elick

Mexican Lasagna with beef, tortillas, veggies, and cheese puts a unique twist on the popular pasta dish. This taco lasagna recipe is SO good!

5 stars from 8 reviews

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Tried this recipe?Please comment and review!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main

Cuisine Mexican

Method Oven

Servings 8

Ingredients

 

1x2x3x

• ▢ 1 pound lean ground beef
• ▢ 1 tablespoon olive oil
• ▢ 1/2 small yellow onion, grated or finely chopped
• ▢ 2 teaspoon smoked paprika
• ▢ 1 teaspoon cumin
• ▢ 1 tablespoon New Mexico chile powder
• ▢ 1 teaspoon kosher salt
• ▢ 1/2 teaspoon black pepper
• ▢ 14.5 ounces fire roasted diced tomatoes, 1 14.5-ounce can
• ▢ 15 ounces black beans, 1 15-ounce can, rinsed and drained
• ▢ 1 1/2 cups frozen sweet corn
• ▢ 4 ounces fire roasted diced green chiles, 1 4-ounce can
• ▢ 10 ounces enchilada sauce (or our homemade enchilada sauce), 1 10-ounce can
• ▢ 12 8” large flour tortillas
• ▢ 8 ounces shredded pepper jack cheese
• ▢ 4 ounces shredded Colby Jack cheese
• ▢ 6 ounces sliced black olives, if from a can, drained
• ▢ 2 scallions, finely chopped
• ▢ 2 tablespoons chopped cilantro

Instructions

 

• Preheat oven to 425°F.
• Drizzle olive oil into a large skillet, over medium high heat. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add tomatoes, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan.
• Smooth about 1/3 of the enchilada sauce over the bottom of a 9×13 baking pan. Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).
• Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth about 1/3 of the enchilada sauce over the tortillas. Sprinkle 1/2 of each of the cheeses on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.
• Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.
• Serve and enjoy!

Video

Nutrition

Serving: 1 | Calories: 559cal | Carbohydrates: 50g | Protein: 34g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 1708mg | Sugar: 7g | Fiber: 10g | Calcium: 438mg | Iron: 6mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published September 2012, updated and republished March 2024

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