I’m sharing my Tortilla Lasagna, an easy Mexican lasagna made with tortillas, seasoned beef, and cheese that’s ideal for a straightforward weeknight dinner.

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I always loved noodley casseroles but this Easy Mexican Lasagna made me rethink comfort food. I layer flour tortillas with ground beef, it sounds simple but the textures play tricks on you.

It’s the kind of Tortilla Lasagna that looks like a cheat meal but can hide a smart weeknight trick. I kept thinking about how it sits between Mexican Casserole With Tortillas and something more familiar, like the kind of casserole you grew up with.

You will want to peek while it bakes and maybe taste a corner warm just to see if it lives up to the promise.

Ingredients

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Flour tortillas: Soft carbs that bulk the dish, add chew and a slight wheat flavor.
Ground beef or turkey: Main protein adds savory depth, choose lean turkey for fewer calories.
Black beans: Fiber and plant protein, earthy taste, makes it more filling and balanced.
Corn: Sweet pop, some fiber and carbs, brighten the texture and flavor.
Salsa: Tomato tang, spice and acidity keeps the lasagna lively and moist.
Cheese: Melty, salty fat that ties layers together, add richness and gooeyness.
Sour cream: Creamy, cooling tang that soothes spice and adds silky mouthfeel.
Cilantro: Fresh herbal lift, bright citrusy notes, optional if you like the taste.

Ingredient Quantities

10 flour tortillas, 8 inch

1 lb ground beef or ground turkey, your call

1 tbsp vegetable oil

1 small yellow onion, diced

2 cloves garlic, minced

1 packet taco seasoning, about 1 oz

1 can black beans, 15 oz, drained and rinsed

1 cup frozen corn, thawed or 1 can 15 oz drained

1 1/2 cups salsa, mild or medium

1 cup sour cream

2 cups shredded Mexican blend cheese or cheddar and monterey jack mixed

1/4 cup chopped fresh cilantro

2 green onions, sliced

Salt and pepper to taste

How to Make this

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1. Preheat oven to 375 F and lightly oil a 9 by 13 inch baking dish or a similar sized pan so the tortillas wont stick.

2. Heat 1 tbsp vegetable oil in a large skillet over medium high heat. Add the diced small yellow onion and cook until soft, about 3 to 4 minutes, then add 2 cloves minced garlic and cook 30 seconds.

3. Add 1 lb ground beef or ground turkey to the skillet, breaking it up as it browns. Season with the taco seasoning packet, salt and pepper to taste, and cook until no longer pink.

4. Stir in the drained and rinsed 15 oz can black beans, 1 cup frozen corn thawed or a drained 15 oz can corn, and 1 cup of the 1 and a half cups salsa. Let the mixture simmer for 3 to 5 minutes so the flavors meld, then take it off the heat and stir in the 1/4 cup chopped fresh cilantro.

5. In a small bowl mix the 1 cup sour cream with the remaining 1/2 cup salsa to make an easy creamy sauce. This tones down the heat and spreads easier. Taste and add a pinch of salt if needed.

6. Warm the 10 flour tortillas for 10 to 20 seconds in the microwave wrapped in a damp paper towel so they dont crack when you layer them.

7. Assemble the lasagna: put a single tortilla or overlapping torn pieces to cover the bottom of the dish, spread about one third of the meat and bean mixture, dollop and spread some of the sour cream salsa mix, and sprinkle a generous handful of the 2 cups shredded Mexican blend cheese. Repeat to make 2 more layers using all 10 tortillas as needed, tearing to fit and keeping things a little rustic.

8. Top with the remaining cheese, cover loosely with foil and bake at 375 F for 20 to 25 minutes until bubbly and cheese is melted. Remove foil for the last 5 minutes if you want a little color on top.

9. Let the lasagna rest 8 to 10 minutes so it sets, then garnish with the 2 sliced green onions and extra chopped cilantro. Slice and serve warm, maybe with extra sour cream or salsa on the side.

Equipment Needed

1. 9 by 13 inch baking dish, lightly oiled
2. large skillet (12 inch works) for browning the meat
3. colander for draining rinsed beans and corn
4. measuring cups and measuring spoons
5. mixing bowls (small for sour cream sauce, medium for meat mix)
6. chef’s knife and cutting board for onion, cilantro and green onions
7. spatula or wooden spoon for stirring and spreading
8. can opener and microwave safe plate (to warm tortillas)
9. oven mitts or potholders (dont burn your hands)

FAQ

Q: Can I use ground turkey instead of ground beef? A: Yes, totally. Turkey works great, just use a little extra oil since it is leaner, cook it until no pink remains and it hits 165°F, and taste for seasoning because turkey can need a bit more salt or taco mix.

Q: How do I stop the tortillas from getting soggy? A: Don’t overload each layer with wet salsa, drain canned corn and beans well, warm tortillas briefly in a dry skillet or microwave so they bend instead of tearing, and bake uncovered the last 5 to 10 minutes so steam can escape.

Q: What size pan should I use and how do the 10 tortillas fit? A: A 9×13 works best. With 8 inch tortillas you’ll get about three layers from 10 tortillas, trimming a couple to fit the pan edges if needed.

Q: Can I make this ahead or freeze it? A: Yes. Assemble and refrigerate up to 24 hours before baking. For freezing wrap tightly and freeze up to 2 to 3 months. Thaw overnight then bake until hot, or bake from frozen covered at 350°F for about 60 to 75 minutes, uncover for 10 to 15 minutes to brown.

Q: What can I use instead of sour cream or regular cheese? A: Plain Greek yogurt is a great swap for sour cream. Use any melty cheese you like, such as cheddar, monterey jack, or a Mexican blend. For dairy free, try vegan yogurt and plant based shredded cheese.

Q: How do I make a vegetarian version that still feels hearty? A: Skip the meat and add an extra can of black beans, drained, or mix in pinto beans and sauteed veggies like bell pepper, zucchini, or mushrooms. Season well and maybe add a tablespoon of tomato paste or extra taco seasoning so it’s not bland.

Easy Mexican Lasagna Recipe Substitutions and Variations

Ground beef or ground turkey: try ground chicken, crumbled chorizo for more punch, or cooked lentils / crumbled firm tofu for a veg option. Use about the same weight and taste for salt.
Flour tortillas, 8 inch: swap with soft corn tortillas (warm them so they dont break), whole wheat or spinach wraps, or big lettuce leaves to cut carbs.
Sour cream: plain Greek yogurt 1:1 is the easiest sub, or Mexican crema, or a dairy free coconut or soy yogurt. If you only have cream cheese thin it with a little milk.
Black beans: pinto or kidney beans work great, canned refried beans will give creaminess, or skip beans and add extra corn plus diced sweet potato for bulk.

Pro Tips

– Warm and dry the tortillas first so they bend without tearing, then give them a quick toast in a hot dry skillet or oven sheet for 20 to 30 seconds a side so they hold up and dont turn to mush in the lasagna.

– Make the filling a little thicker than you think you need. Drain and even pat-dry the beans and corn, simmer the meat mix a bit longer so excess liquid cooks off, and taste for salt and acid. A squeeze of lime or a splash of vinegar will brighten it and stops the whole dish from tasting flat.

– Spread cheese smart: fold some cheese into the meat mixture so the layers stick together, but save a good amount of the best-melting/sharp cheese for the top so you get gooeyness and a nicely browned crust.

– Let it rest longer than you want. Cooling 10 to 15 minutes (or briefly chill 10 minutes) firms the layers and gives much cleaner slices. Leftovers reheat best covered in the oven at 325F until warmed through, not nuked, if you want the texture back.

Easy Mexican Lasagna Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m sharing my Tortilla Lasagna, an easy Mexican lasagna made with tortillas, seasoned beef, and cheese that’s ideal for a straightforward weeknight dinner.

Servings

servings

Calories

439

kcal

Equipment: 1. 9 by 13 inch baking dish, lightly oiled
2. large skillet (12 inch works) for browning the meat
3. colander for draining rinsed beans and corn
4. measuring cups and measuring spoons
5. mixing bowls (small for sour cream sauce, medium for meat mix)
6. chef’s knife and cutting board for onion, cilantro and green onions
7. spatula or wooden spoon for stirring and spreading
8. can opener and microwave safe plate (to warm tortillas)
9. oven mitts or potholders (dont burn your hands)

Ingredients

10 flour tortillas, 8 inch
1 lb ground beef or ground turkey, your call
1 tbsp vegetable oil
1 small yellow onion, diced
2 cloves garlic, minced
1 packet taco seasoning, about 1 oz
1 can black beans, 15 oz, drained and rinsed
1 cup frozen corn, thawed or 1 can 15 oz drained
1 1/2 cups salsa, mild or medium
1 cup sour cream
2 cups shredded Mexican blend cheese or cheddar and monterey jack mixed
1/4 cup chopped fresh cilantro
2 green onions, sliced
Salt and pepper to taste

Directions

Preheat oven to 375 F and lightly oil a 9 by 13 inch baking dish or a similar sized pan so the tortillas wont stick.
Heat 1 tbsp vegetable oil in a large skillet over medium high heat. Add the diced small yellow onion and cook until soft, about 3 to 4 minutes, then add 2 cloves minced garlic and cook 30 seconds.
Add 1 lb ground beef or ground turkey to the skillet, breaking it up as it browns. Season with the taco seasoning packet, salt and pepper to taste, and cook until no longer pink.
Stir in the drained and rinsed 15 oz can black beans, 1 cup frozen corn thawed or a drained 15 oz can corn, and 1 cup of the 1 and a half cups salsa. Let the mixture simmer for 3 to 5 minutes so the flavors meld, then take it off the heat and stir in the 1/4 cup chopped fresh cilantro.
In a small bowl mix the 1 cup sour cream with the remaining 1/2 cup salsa to make an easy creamy sauce. This tones down the heat and spreads easier. Taste and add a pinch of salt if needed.
Warm the 10 flour tortillas for 10 to 20 seconds in the microwave wrapped in a damp paper towel so they dont crack when you layer them.
Assemble the lasagna: put a single tortilla or overlapping torn pieces to cover the bottom of the dish, spread about one third of the meat and bean mixture, dollop and spread some of the sour cream salsa mix, and sprinkle a generous handful of the 2 cups shredded Mexican blend cheese. Repeat to make 2 more layers using all 10 tortillas as needed, tearing to fit and keeping things a little rustic.
Top with the remaining cheese, cover loosely with foil and bake at 375 F for 20 to 25 minutes until bubbly and cheese is melted. Remove foil for the last 5 minutes if you want a little color on top.
Let the lasagna rest 8 to 10 minutes so it sets, then garnish with the 2 sliced green onions and extra chopped cilantro. Slice and serve warm, maybe with extra sour cream or salsa on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.