Mexican Lasagna with Tortillas (Printable)

Tortillas layer with spiced beef, beans, corn, and cheese for this satisfying Tex-Mex inspired baked dish.

# What You Need:

→ Meats

01 - 1 pound ground beef

→ Vegetables & Beans

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (14 oz) black beans, drained and rinsed
06 - 1 can (5 oz) corn, drained
07 - 1 can (14 oz) diced tomatoes

→ Sauces & Seasonings

08 - 1 packet (1 oz) taco seasoning
09 - 1/2 teaspoon chili powder
10 - Salt and pepper to taste

→ Tortillas & Cheese

11 - 8 medium flour tortillas
12 - 3 cups shredded Mexican cheese blend

→ Garnishes

13 - Fresh cilantro, chopped
14 - Sliced jalapeños
15 - Sour cream

# How To Make:

01 - Preheat oven to 350°F.
02 - In a large skillet over medium heat, cook the ground beef until browned; drain excess fat.
03 - Add onion, garlic, and bell pepper to the skillet; sauté for 3–4 minutes until vegetables soften.
04 - Stir in taco seasoning, chili powder, black beans, corn, and diced tomatoes. Simmer for 5 minutes; season with salt and pepper.
05 - Lightly grease a 9x13-inch baking dish. Place two tortillas on the bottom, tearing as needed to fit.
06 - Spread one-third of the meat mixture over the tortillas. Sprinkle with one-fourth of the cheese.
07 - Repeat layers twice more: tortillas, meat mixture, cheese. Top with a final layer of tortillas and remaining cheese.
08 - Cover loosely with foil and bake for 25 minutes.
09 - Remove foil and bake an additional 10 minutes, until cheese is bubbly and golden.
10 - Let rest for 5 minutes before slicing. Garnish with cilantro, jalapeños, and sour cream if desired.

# Expert Hints:

01 -
  • The layers get all melty and cozy, like a hug in casserole form, but with way more personality than regular lasagna
  • You can assemble it ahead and bake when needed, making it perfect for those nights when you want to actually hang out with your guests instead of being stuck in the kitchen
02 -
  • Don't skip the resting period, I learned this the hard way when I cut into it too early and watched everything slide into a delicious but unphotogenic mound
  • Tearing the tortillas to fit is totally fine, the cheese hides all the seams anyway
03 -
  • If you have time, warm the tortillas slightly before layering, they become more pliable and less likely to crack
  • Extra salsa between layers adds moisture and a punch of flavor that my family fights over

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