Thursday, August 13, 2020

Taco Lasagna with Tortillas + Video

Taco Lasagna has layers of tortillas, ground beef, and south-of-the-border flavors. Prep this fabulous, easy casserole recipe in 15 minutes! 

Taco Lasagna with tortillas on a plate 
This Mexican Lasagna recipe is made with layer upon layer of spectacular south-of-the-border flavors.

For more of our favorite Mexican recipes, you might want to try this Cilantro Lime Recipe (Chipotle copycat recipe).

It's a favorite of ours from Chipotle Mexican Grill and you are going to love our copycat version!

Or, this Mexican Rice Casserole (skillet recipe) is a simple recipe that comes together in one skillet in just 30 minutes.

My Chicken Enchilada Casserole has all the delicious taste you love from your favorite chicken enchilada recipe without all of the work.

Mexican lasagna making the seasoned ground beef

Difference Between Taco Lasagna and Mexican Lasagna

Mexican lasagna and taco lasagna are basically the same ground beef lasagna recipe.

Meat and beans make this a very hearty meal, and the lasagna has layer upon layer of scrumptious Mexican flavors with a little kick of heat to wake up your taste buds.

Corn tortillas separate the layers rather than the traditional lasagna noodle.

Can you make Mexican lasagna with noodles?

Yes, you can definitely make this Mexican lasagna with noodles.

Simply replace the tortillas with cooked lasagna noodles and follow the rest of the recipe as written. Make this taco lasagna recipe with tortillas or noodles.

Taco Lasagna layering the casserole

What kind of tortillas to use

I used large flour tortillas when I made taco lasagna with tortillas. But, you can use corn or flour tortillas.

It's an easy recipe you can modify for your family's taste preferences and what you have on hand to cook with.

Is Taco Lasagna recipe spicy?

If you want this lasagna with tortillas to be spicy, you can add New Mexico chile powder. If you prefer dishes that aren't as spicy, you can use less in your recipe.

This taco lasagna with tortillas is only as spicy as you want it to be.

Why New Mexico Chile Powder? It has a deep dark reddish-brown color and features an earthy, sweet flavor and subtle, spicy heat.

It is mildly hot and absolutely perfect in this taco lasagna with tortillas. Finally, it creates a truly authentic flavor!

New Mexico Chili Powder can be found in the international aisle in the bulk bags or on Amazon.

If you are afraid the heat will be too much you can use half New Mexico Chili Powder and 1/2 regular chili powder.

Mexican lasagna with layers and tons of cheese

How to assemble lasagna with tortillas

  • Smooth about 1/3 of the enchilada sauce over the bottom of a 9x13 baking pan.

  • Then, lay the tortillas on the bottom of the pan, slightly overlapping until the pan is covered (about 4 tortillas).

  • Spoon half of the beef mixture over top of the tortillas and spread evenly.

  • Next, 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 and scatter the green chiles over the cheese.

  • Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture.

  • Spoon the remaining enchilada sauce over tortillas.

  • Finally, sprinkle remaining cheese on top of tortillas and garnish the top with olives and scallions.
Taco Lasagna sliced and served

What you need to make this recipe
  • 10-inch Large Skillet - I have had this pan since 2006. It is my go-to large skillet. It heats evenly and quickly. The stainless steel cleans up beautifully with a little baking soda so they still look brand new.
  • 9x13 Baking Dish - I have my favorites and this set is one of them. The 9x13 is perfect for casseroles and the smaller size is awesome for making 1/2 a casserole recipe.
  • New Mexico Chile Powder - This is one of my favorite spices. See the notes above.

Other protein options

We used ground beef in this taco lasagna with tortillas, but you can change up the protein if you want to.

If you are hoping for a lower fat option, you can use ground turkey, ground chicken, or even ground venison.

Or, if you want a vegan option, there are several different types of protein crumbles you can find in the store. Any of these will still be delicious.

Mexican lasagna on a plate 

Is this casserole freezer friendly?

Yes, this is an easy freezer-friendly recipe.

Either wrap individual portions in plastic wrap and then place in a freezer bag, or divide the recipe between 2 smaller casserole dishes and freeze one (freeze it uncooked, then just defrost, cook, and enjoy!).

Enjoy!

With love from our simple kitchen to yours.


Do you   love  TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤ 




Watch us make the taco lasagna recipe


So, if you want to see us make this recipe from start to finish, just check out the recipe video. Making this taco lasagna with tortillas is very simple.



Author: Donna Elick
Print
Taco Lasagna with Tortillas

Taco Lasagna with Tortillas

Taco Lasagna has layers of tortillas, ground beef, and south-of-the-border flavors. Prep this fabulous, easy casserole recipe in 15 minutes!
Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 Minutes

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
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 1/2 cups frozen sweet corn
  • 1 (4 oz) can fire roasted diced green chiles
  • 1 (10 oz) can enchilada sauce (or our homemade enchilada sauce)
  • 12 8” large flour tortillas
  • 8 ounces Pepperjack cheese, shredded
  • 4 ounces Colby Jack cheese, shredded
  • 6 oz can sliced olives, drained
  • 2 scallions, finely chopped
  • 2 tablespoons chopped cilantro

Instructions

  1. Preheat oven to 425°F.
  2. 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.
  3. Smooth about 1/3 of the enchilada sauce over the bottom of a 9x13 baking pan. Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).
  4. 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.
  5. Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.
  6. Serve and enjoy!


Originally published September 2012, updated and republished August 2020

https://amzn.to/2npi3zd

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

73 comments:

  1. This sounds amazingly easy and delicious. What a beautiful casserole!

    ReplyDelete
  2. 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. :P

    ReplyDelete
  3. With school back in, I really need to take advantage of freeze ahead meals like this.

    ReplyDelete
    Replies
    1. I wouldn't freeze it.. The enchilada's probably wouldn't turn out as well in the oven.

      Delete
    2. I think corn tortillas freeze quite well

      Delete
    3. If you baked it first then freeze it it will be delicious when you reheat it.

      Delete
    4. Yes you can freeze it and it will turn out I do all the time

      Delete
    5. 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!

      Delete
    6. I have frozen it cooked and uncooked using flour tortillas. Always works well either way.

      Delete
  4. wow, this is yummy and very well presented too!

    ReplyDelete
  5. 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 www.questfordelish.blogspot.com

    ReplyDelete
  6. i have done lasgna alot of ways- even rolls before- but never mexican! I must change that now

    ReplyDelete
  7. 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

    ReplyDelete
  8. Can this Mexican Lasagna be made ahead of time and frozen?

    ReplyDelete
    Replies
    1. 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!

      Delete
  9. I would love nutritional values to be added to the recipes.

    ReplyDelete
  10. 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.

    ReplyDelete
  11. 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.

    ReplyDelete
    Replies
    1. Use corn tortillas instead of flour..ease solution if you are avoiding wheat...

      Delete
  12. 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.

    ReplyDelete
  13. Has anyone tried adding layers of refried beans on it?

    ReplyDelete
  14. how do I find the actual recipe. I have searched all over

    ReplyDelete
  15. Family really liked this, great flavor. Only problem was bottom layer of tortillas stuck to the pan. Any suggestions to remedy this?

    ReplyDelete
    Replies
    1. 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!

      Delete
    2. Put a heavy layer of of the red enchelada sauce before to trtillas

      Delete
  16. Can I substitute actual lasagna noodles for the tortillas. I'm not fond of cooked/baked tortillas.
    Thank you in advance, Win

    ReplyDelete
    Replies
    1. Absolutely. Enjoy and let us know how it goes, Win!

      Delete
  17. Can you use salsa sauce, instead of enchilada sauce?

    ReplyDelete
  18. Tried this recipe. I was delicious.


    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianOctober 16, 2017 at 2:56 PM

      We are so happy you enjoyed it!

      Delete
  19. 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.

    ReplyDelete
  20. 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?

    ReplyDelete
    Replies
    1. 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.

      Delete
    2. Amazon sell mexican chille, does make a difference,

      Delete
  21. 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!

    ReplyDelete
  22. This taste so good and so simple to make. Going into our rotation for meal planning

    ReplyDelete
  23. 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?

    ReplyDelete
  24. can you use lasagna noodles, in place of the tortillas. thet tend to get too soggy

    ReplyDelete
  25. I am so glad I found this. I used to make this and thought I had made this up back in the 1990's and well I did use thick salsa and lasagna noodles. Never thought to use tortillas instead. But it was great that way also. Will be trying it your way but I still love my thick salsa and lots of cilantro and cheese cheese cheese LOL!! Thanks for sharing also

    ReplyDelete
  26. Just made this,didn't think I'd like it cause I don't like the beans or black olives,but to my surprise it was excellent,made double the recipe, microwaved fresh corn on the cob, family coming by to eat it up!��thanks for a great recipe quick and simple!!

    ReplyDelete
  27. Made this tonight, simple and delicious!Didn't think I would like it but made double the recipe and glad I did!sent picture to family member and a few are on their way!!!lol thanks for this recipe I used fresh cooked corn on the cob YUMMY

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianMay 30, 2018 at 5:49 AM

      We are so happy to hear that!

      Delete
  28. This was very, hubby wants it again.

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianMay 30, 2018 at 5:48 AM

      We are so happy to hear that!

      Delete
  29. I'm a Taco-holic and would love to try this but I'm also diabetic. Do you think it would work with low carb tortillas? I'd also have to pare down the corn and black beans. Thanks

    ReplyDelete
    Replies
    1. Also try thomas' wraps.....low carb

      Delete
  30. Made this for Dinner tonight and it was a big hit!! My teenagers loved it and so did my husband and I. I am so glad i made the extra pan to put in the freezer bc we will definitely be wanting this yummy Mexican Lasagna again soon!!!
    Delicious!!!!!!!

    ReplyDelete
  31. I am so pissed! Where the hell is the video????? I've looked, scanned every inch of this page and canNOT find it!!!!

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianJune 5, 2018 at 6:32 AM

      The video is at the top of the page. Just wait for it to load.

      Delete
    2. Whew! Dang...and not even a thank you after directing this person to the location of the video...Oh well...I made this tonight and it was absolutely fabulous! We will definitely be making it again and again and again! Really enjoy your blog by the way...thanks for all the great recipes you post!

      Delete
  32. What temp do you bake it at?

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianJune 5, 2018 at 6:32 AM

      Preheat oven to 425°F.

      Delete
  33. I ran across this recipe on facebook I think a couple of weeks ago. I needed a pretty quick, tasty dinner for my family tonight, so I decided to try this mexican lasagna. It is so good!! The flavors are great and the recipe itself is just too easy. I just paired it with a nice green salad and called it a meal. It is hearty and satisfying. I'll definitely put this in my rotation!

    ReplyDelete
  34. Can you make it the night before and refrigerate and then bake or would it be soggy? Thank you!

    ReplyDelete
  35. I have a feeling the enchilada sauce would make the tortillas soggy. The leftovers the next day tasted good, but the tortillas were almost gooey.

    ReplyDelete
  36. Think I'll try this but sub chorizo for hamburger...

    ReplyDelete
  37. I love it. It's such a great mashup recipe. All those southwest flavors!

    ReplyDelete
  38. This was really good. I didn't have New Mexico Chile powder so I used regular and added 1/2 tsp. Chipotle powder...it added a nice Smokey flavor and a bit of heat. This was the best mexican casserole i have made. Thank you!

    ReplyDelete
  39. This looked really good in your great video. Tried it last weekend and was disappointed that it was too spicy for our tastes. (I have to learn to edit recipes with heat!) I would make again and just leave out the chili powder - maybe up the cumin a bit. Or just add the corn and beans in my usual enchilada casserole.

    ReplyDelete
  40. I made it according to the recipe and found it missing something. I’m giving it a whirl with taco seasoning tonight. I know the flavor will be what my family likes, that way.

    ReplyDelete
  41. I left out the olives, not a fan. Instead of just black beans, I accompanied them with pinto beans. I used wheat tortillas. I also doubled the Beans, Tomatoes, & corn(canned)..It was extremely good! Family cleaned their plates & it made PLENTY.😍 Will not disappointed..Quick n easy

    ReplyDelete
  42. Love this at my house. We use just the filling for taco meat and it's delish!

    ReplyDelete
  43. Made this for dinner tonight, can't wait! One issue: you make a big deal of using New Mexico Chile powder so I went to three stores to find it. The problem is no where in the directions does it say to add it. So once it's all ready to go in the oven I have this chili powder sitting unopened on the counter! I hope this turns out anyway. Next time I'll know better...

    ReplyDelete
  44. My family doesn't like beans. What would you substitute?

    ReplyDelete
  45. Wonder if this can be made in the Instant Pot

    ReplyDelete
  46. Delicious!! I doubled the recipe because 1 lb of hamburger is just not enough! I just cooked it in a slightly bigger dish. Definitely a make again!!

    ReplyDelete
  47. just put mine in the oven and I double the recipe as well. We'll see how it comes out

    ReplyDelete
  48. Such a hit with our picky eater and my Fiancé! I used low carb tortillas and you couldn't even tell! Quick and easy dinner, definitely a keeper.

    ReplyDelete
  49. I like this recipe. Easy to make, just switched flour tortillas for corn and omitted the olives. The only thing I found really jarring was the fact that it is called Mexican, when it is so very not Mexican because they don't use olives in their food or flour tortillas in casseroles.
    Maybe re-name it to Tex-Mex because that's what is is...?

    ReplyDelete

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤