Make Taco Lasagna with tortillas, ground beef, veggies, beans, and cheese layered into one mouthwatering casserole. This easy Mexican lasagna recipe is bursting with south-of-the-border flavors. Prep it in just 15 minutes!
Taco Lasagna with Tortillas
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 Rice.
It’s a favorite of ours from Chipotle Mexican Grill, and you are going to love our copycat version!
My Chicken Enchilada Casserole has all the delicious taste you love from your favorite chicken enchilada recipe without all of the work.
Or, this Mexican Rice Casserole is a simple recipe that comes together in one skillet 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 sauteed 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
- Divide the ingredients. Having everything measured out ahead of time will make assembly go faster and smoother!
- Shred cheese yourself. If possible, grate fresh blocks instead of using bagged shreds. Not only will it taste better, but you’ll get perfectly ooey gooey results.
- 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!
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.
Mexican Lasagna with Tortillas 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.
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.
Taco 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 you can use more or less to build just the right amount of heat.
If you are afraid the heat will be too much, you can always use half New Mexico Chili Powder and half regular chili powder.
Yes, you can definitely make this Mexican lasagna recipe with noodles.
Simply replace the tortillas with cooked lasagna noodles and follow the rest of the recipe as written.
With love, from our simple kitchen to yours.
Other Casserole Recipes
Taco Lasagna with Tortillas + Video
- 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
- 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!
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 January 2023
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