Taco Lasagna with Tortillas + Video

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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 9×13 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

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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!).


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Taco lasagna close up photo served on a plate


Watch the video below to see how easy it is to make this recipe!

slice of taco lasagna

Taco Lasagna + Video

Donna Elick
Taco Lasagna puts a Mexican twist on lasagna! Beef, cheese and spices layered between tortillas. This Mexican lasagna recipe is SO good!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main
Cuisine Mexican
Method Oven
Servings 8


  • 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!



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 August 2020


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.


  1. 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

  2. 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!!

  3. 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

  4. 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

  5. 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!!!

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

    1. 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!

  7. 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!

  8. 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.

  9. 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!

  10. 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.

  11. 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.

  12. 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

  13. 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…

  14. 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!!

  15. 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.

  16. 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…?

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