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A single serving of Mexican lasagna is served on a white plate.
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5 from 5 votes

Mexican Lasagna with Tortillas

This cheesy Mexican Lasagna recipe is a family favorite! Easily make it by layering corn tortillas with a taco-seasoned ground beef mixture, salsa, black beans, and cheese.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Servings: 8 servings

Ingredients

  • 1 Tbsp. oil olive or avocado
  • 1 cup bell pepper red or green, finely diced
  • 1 jalapeño pepper finely diced
  • 1 cup sweet onion finely diced
  • 2 cloves garlic finely minced
  • 1 ½ lbs. ground beef 85/15 or 90/10
  • 15 oz. can crushed tomatoes
  • 15 oz. can kernel corn rinsed and drained
  • 15 oz. can black beans rinsed and drained
  • 2 cups Cheddar cheese shredded
  • 12 corn tortillas white or yellow

Taco Seasoning Mix*

  • 1 ½ Tbsp. cumin
  • 1 tsp. chili powder
  • 1 ½ tsp. paprika
  • ½ tsp. garlic powder
  • 1 ½ tsp. salt to taste
  • 1 tsp. black pepper
  • ¼ tsp. cayenne pepper

Instructions

  • Sauté the Veggies: Preheat the oven to 350 degrees. In a large skillet over medium heat add oil, bell pepper, jalapeño, and onion. Sauté for 5-7 minutes, or until almost cooked through. Stir in minced garlic.
    1 Tbsp. oil, 1 cup bell pepper, 1 jalapeño pepper, 1 cup sweet onion, 2 cloves garlic
  • Brown the Meat: Push the vegetables to the side and add ground meat to the skillet. Continue cooking for 7-8 minutes, or until meat is no longer pink. Crumble the meat with a potato masher to get smaller crumbs.
    1 ½ lbs. ground beef
  • Add Tomatoes and Seasoning: Pour in crushed tomatoes and stir to combine. Reduce heat to low and simmer for 5 minutes. Mix taco seasoning ingredients in a small bowl. Sprinkle into the skillet, stir, and let simmer for another 5 minutes.
    15 oz. can crushed tomatoes, 1 ½ Tbsp. cumin, 1 tsp. chili powder, 1 ½ tsp. paprika, ½ tsp. garlic powder, 1 ½ tsp. salt, 1 tsp. black pepper, ¼ tsp. cayenne pepper
  • Layer the Ingredients: Spray a 9 x 13-inch baking dish with non-stick cooking spray. Start layering the Mexican lasagna with ⅓ of the meat mixture. Next, layer 6 tortillas, ⅓ meat mixture, ½ can of corn, ½ can of beans, and 1 cup of shredded cheese. Repeat with remaining tortillas, meat, corn, beans and cheese.
    15 oz. can kernel corn, 15 oz. can black beans, 12 corn tortillas, 2 cups Cheddar cheese
  • Bake and Serve: Place aluminum foil over dish and bake in preheated oven for 30 minutes. Remove aluminum foil and continue cooking in the oven for 5 minutes. Serve with finely chopped fresh cilantro and enjoy!

Video

Notes

*You can also use 3 Tbsp. of a store-bought taco seasoning packet plus additional salt and black pepper, to taste.
Prep-Ahead Instructions:
Make up the seasoning mix in advance. You can also make the meat filling a day early and keep in the fridge.
Storage Directions:
Keep leftover lasagna in an airtight container for up to 3 to 4 days. To freeze this dish, tightly cover with foil or plastic wrap and freeze for up to 5 to 6 months. To reheat, warm the lasagna back up in the oven or in the microwave.
Recipe Tips:
  • Corn for sure. Flour tortillas won't work quite as well as corn tortillas.
  • Add some spice. Add extra jalapeños, or sub in a spicier pepper.
  • DIY. Make your own homemade taco seasoning.
  • Top it off. Don't forget the toppings for an extra kick of flavor.

Nutrition

Calories: 570kcal | Carbohydrates: 44g | Protein: 30g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 996mg | Potassium: 879mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1743IU | Vitamin C: 35mg | Calcium: 325mg | Iron: 6mg