Mexican Lasagna with Tortillas + Video
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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!!
Recipe Video
To see us make Mexican lasagna from start to finish, watch the video in this post!
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
Only the name! Both feature layer upon layer of scrumptious south-of-the-border flavors with a little kick of heat to wake up your taste buds.
Flour or corn tortillas separate the layers rather than the traditional lasagna noodles, and the dish is packed with seasoned ground beef, beans, veggies, and plenty of cheese.
Mexican lasagna with tortillas is only as spicy as you want it to be!
I like to use New Mexico chili powder because it features an earthy, sweet flavor and subtle, spicy heat. It’s mildly hot, which means yo can use more or less to build just the right amount of heat.
If you’re afraid the heat will be too much, you can always use half New Mexico chili powder and half regular chili power.
Yes, you can definitely make this taco lasagna recipe with noodles.
Simply replace the tortillas with cooked lasagna noodles and follow the rest of the recipe as written.
Enjoy!
With love, from our simple kitchen to yours.
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Other Casserole Recipes
Mexican Lasagna with Tortillas + Video
Ingredients
- 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
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.
Originally published September 2012, updated and republished March 2024
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This sounds amazingly easy and delicious. What a beautiful casserole!
You know exactly how much my family loves a good Mexican Lasagna! With a scoop of sour cream on top, of course. Chad just doesn't know what he is missing. 😛
With school back in, I really need to take advantage of freeze ahead meals like this.
I wouldn't freeze it.. The enchilada's probably wouldn't turn out as well in the oven.
I think corn tortillas freeze quite well
If you baked it first then freeze it it will be delicious when you reheat it.
Yes you can freeze it and it will turn out I do all the time
I have made this recipe several times with corn tortillas. I baked it and then cut into 8 serving. Wrapped it in saran wrap and put into freezer bags. Thawed in the refrigerator and reheated in the microwave. It is just as delicious after reheating as it is the day it's first taken out of the oven. Serve with a mixed salad and there you have it…definitely a wonderful make ahead dinner!
I have frozen it cooked and uncooked using flour tortillas. Always works well either way.
wow, this is yummy and very well presented too!
I just found this on foodgawker. I'm so happy to have found your blog and am now your newest follower. When you get a chance come check out http://www.questfordelish.blogspot.com
i have done lasgna alot of ways- even rolls before- but never mexican! I must change that now
This looks amazing but my husband wouldn't eat it as he doesn't like anything Mexican… Maybe if I didn't say it was Mexican he would eat it. Thanks for sharing on Foodie Friends Friday and remember to come and vote on Sunday.
http://marlys-thisandthat.blogspot.com
Tell him it's slow roasted Italian lol
I love lasagna,I must try this…..
Can this Mexican Lasagna be made ahead of time and frozen?
Absolutely. I have prepared it and then frozen it. The assembled but uncooked lasagne can be frozen for up to 3 months. Wrap dish tightly in double layer of plastic and a layer of aluminum foil. Thaw overnight in fridge and cook as above.
Enjoy and let us know how it goes!
I would love nutritional values to be added to the recipes.
Can you suggest a NON GMO tortilla shell product to use with this recipe, please? Today's wheat GMO products produces an insulin spike and is NOT the wheat product of our ancestors that was so good for us. Thanks for your wonderful recipes.
Do you have a recommendation for a NON GMO tortilla product for this recipe? I try to steer clear of the "wheat products" of today as they are modified and now cause insulin spikes as the wheat of today is NOT the healthy grain of yesteryear. Thanks for the great recipes.
Use corn tortillas instead of flour..ease solution if you are avoiding wheat…
I remember many yrs ago (30??) Weight Watchers had a Mexican lasagna recipe very similar. I loved it. Can't wait to try this one.
Has anyone tried adding layers of refried beans on it?
how do I find the actual recipe. I have searched all over
It's right below the video
Family really liked this, great flavor. Only problem was bottom layer of tortillas stuck to the pan. Any suggestions to remedy this?
I am so happy you all liked it Julie. If you put a nice coating of enchilada sauce on the bottom it should not stick. I hope that helps!
Put a heavy layer of of the red enchelada sauce before to trtillas
Can I substitute actual lasagna noodles for the tortillas. I'm not fond of cooked/baked tortillas.
Thank you in advance, Win
Absolutely. Enjoy and let us know how it goes, Win!
Can you use salsa sauce, instead of enchilada sauce?
Tried this recipe. I was delicious.
We are so happy you enjoyed it!
One of the great ingredients in the recipe is New Mexico chili powder. Most can't find it easily but for those that can it will add a wonderful demention to this dish. It is definitely rich and flavorful.
I am going to make this today. I went to the grocery for the ingredients and couldn't find New Mexico chili powder, so I will have to use regular chili powder. How does New Mexico chili powder differ from regular chili powder?
I hope this helps. This is from finecooking.com "New Mexico chile powder is made up purely of dried chiles (as opposed to standard “chili powder,” which is actually a mix of ground chiles with several spices like oregano, garlic powder, and cumin. It has a moderate heat level with earthy and fruity undertones."
You could use ancho chile or california chile in its place. I sometimes will add a pinch of cayenne if I run out. Don't substitue 1 for 1, it may be too hot. Just a pinch at a time. Enjoy and let us know how it goes.
Amazon sell mexican chille, does make a difference,
Planning on making this tonight, do you cook your corn prior to adding it in? Or are you tossing it in uncooked? Would canned corn work? Thanks!
This taste so good and so simple to make. Going into our rotation for meal planning
Would it be awful to just use a taco seasoning packet to flavor the meat so I know my picky eaters would like the taste?
can you use lasagna noodles, in place of the tortillas. thet tend to get too soggy