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A dinner plate filled with a square serving of Mexican lasagna topped with chopped tomatoes and jalapeño slices.

Mexican Lasagna with Tortillas

Course: Entree
Cuisine: American / TexMex
Keyword: how to make Mexican lasagna, Tex-Mex lasagna recipe, weeknight dinner recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 480kcal
Mexican Lasagna is sure to please. Loaded with layers of taco meat, cheese, sour cream, and tortillas. It can easily be made in advance and enjoyed all week long. It makes a lot, but it reheats beautifully! Or, you can cut the recipe in half! So good!
Print Recipe

Equipment

  • Large skillet
  • 9"x13" baking dish or lasagna pan

Ingredients

For the Meat Mixture

  • 1 tbsp olive oil
  • 1 cup onion chopped
  • 2 lbs ground beef
  • 1 15 oz can black beans drained
  • 1 cup corn frozen or fresh
  • 1 15 oz can Ro-tel tomatoes or tomatoes with chiles
  • ¼ cup taco seasoning See NOTES
  • ½ cup beef broth or stock
  • 16 oz sour cream 1 pint
  • 4.5 oz can green chiles
  • 15 flour tortillas fajita-sized, or corn tortillas
  • 4 cups cheddar cheese shredded
  • Pico de gallo for garnish
  • Cilantro fresh, chopped, for garnish
  • Jalapeños pickled, sliced, for garnish - optional

Instructions

  • Preheat oven to 350°F.

Make the Meat Mixture

  • Heat the oil in a large skillet over medium heat. Add the onion and cook until soft, about 4 to 5 minutes.
    1 tbsp olive oil, 1 cup onion
  • Add the beef and cook, stirring often, until no longer pink. Tilt the skillet and use a spoon to remove most of any rendered grease.
    2 lbs ground beef
  • Stir in the drained beans, corn, Ro-tel, taco seasoning, and stock. Simmer until most of the liquid has evaporated, about 10 to 12 minutes. Set aside.
    1 15 oz can black beans, 1 cup corn, 1 15 oz can Ro-tel tomatoes, ¼ cup taco seasoning, ½ cup beef broth

Make the Sour Cream Mixture

  • In a medium bowl, mix together the sour cream with the green chiles until fully combined. Set aside.
    16 oz sour cream, 4.5 oz can green chiles

Assemble and Bake the Lasagna

  • Add 1/3 of the meat mixture into the bottom of a 9"x13" baking dish. Make a layer of tortillas over the meat (see the video for reference). Add another third of the meat mixture. Top with 1/3 of the cheese. Add another layer of tortillas. Top with the sour cream/chili mixture (spread evenly). Add another 1/3 of the cheese. Top with one more layer of tortillas, then the rest of the meat, and then top with the remaining cheese.
    15 flour tortillas, 4 cups cheddar cheese
  • Bake, uncovered, for 25 minutes, or until heated through and bubbly. Remove from the oven and let rest for about 5 minutes. Top with desired garnishes. Slice and serve at once.
    Pico de gallo, Cilantro, Jalapeños

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If you are making the homemade taco seasoning, you'll want to add 1 tsp of salt to the meat mixture. If you are using store-bought, no need to add any salt. 
See the video for cutting the tortillas to fit into the dish and making the layers. Corn tortillas can be substituted for flour, if desired.
Leftovers will keep covered in the fridge for up to 5 days, and the lasagna can be frozen (uncooked) for up to 2 months (let thaw completely before baking). Reheat leftovers in a 350°F oven for about 20 minutes, or microwave individual servings on HIGH in 1-minute intervals until heated through. 

Nutrition

Calories: 480kcal | Carbohydrates: 29g | Protein: 20g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 1030mg | Potassium: 278mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1109IU | Vitamin C: 6mg | Calcium: 370mg | Iron: 3mg