This Mexican lasagna with tortillas is a layered Tex-Mex-style casserole with seasoned ground meat, black beans, corn, tomatoes and melted cheese. The key to a slice that holds together is a thick filling, a measured four-layer assembly and a short rest after baking.
RECIPE CARD
Mexican Lasagna with Tortillas
Ingredients
- 1 tablespoon olive oil, divided
- 1 pound ground beef or ground turkey
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1 can (14.5 ounces) fire-roasted diced tomatoes, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika, optional
- 12 small (about 6-inch) corn tortillas
- 1 cup sour cream, plus extra for serving if desired
- 2 1/2 cups shredded Mexican blend cheese, divided
- 1/2 cup red enchilada sauce, divided
- 1/4 cup chopped fresh cilantro, for serving
- Optional toppings: sliced avocado, lime wedges, pickled red onions and jalapeño slices
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Cook the seasoned filling: Heat the oven to 375°F (190°C). Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Cook the onion for…
- Assemble the tortilla layers: Use the remaining 1 teaspoon olive oil to lightly grease a 9×9-inch (23×23 cm) square baking dish. Overlap 3 small corn tortillas across the…
- Bake until bubbling and hot in the center: Loosely tent the baking dish with foil so it does not press into the cheese. Bake at 375°F (190°C) for 20 minutes. Remove the…
- Rest, cut and serve: Set the hot dish on a heat-safe surface and rest it for 10 minutes so the layers settle. Cut into 8 portions and lift…
At a glance: Prep about 20 minutes; cook about 55 minutes, including the skillet and oven stages; rest 10 minutes. Plan on about 1 hour 25 minutes total. Makes 8 portions in a 9×9-inch (23×23 cm) square baking dish.
Why the layers work
Draining the tomatoes and simmering the filling until thick keeps the tortillas from turning soggy. Three tortillas form each flat layer in the square pan. The sour cream, sauce and cheese are measured across the three filling layers, with enough cheese saved for a golden top. A thermometer confirms that the casserole is hot in the center, and a 10-minute rest makes it easier to cut.
Ingredients
Ingredients at a glance
- 1 tablespoon olive oil, divided
- 1 pound ground beef or ground turkey
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1 can (14.5 ounces) fire-roasted diced tomatoes, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika, optional
- 12 small (about 6-inch) corn tortillas
- 1 cup sour cream, plus extra for serving if desired
- 2 1/2 cups shredded Mexican blend cheese, divided
- 1/2 cup red enchilada sauce, divided
- 1/4 cup chopped fresh cilantro, for serving
- Optional toppings: sliced avocado, lime wedges, pickled red onions and jalapeño slices
Ingredient notes and equipment
Use small corn tortillas of roughly 6 inches so three can overlap across each 9-inch layer. Flour tortillas soften more in the oven; if using them, choose the same small size and expect a softer slice. Drain the canned tomatoes and beans well. Use a large skillet, a 9×9-inch square baking dish, foil, a food thermometer and a wide spatula. Red enchilada sauce adds moisture and flavor without flooding the layers.
How to Make Mexican Lasagna with Tortillas
1. Cook the seasoned filling
Heat the oven to 375°F (190°C). Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Cook the onion for 3 to 4 minutes, then stir in the garlic for 1 minute. Add the ground beef or turkey and break it into small crumbles. Cook until a food thermometer reads 160°F (71°C) for ground beef or 165°F (74°C) for ground turkey. Drain excess fat if needed. Stir in the drained tomatoes, black beans, corn, chili powder, cumin, paprika, garlic powder, onion powder, salt, black pepper and optional smoked paprika. Simmer for 5 to 6 minutes until the filling is thick and scoopable, without watery liquid pooling in the skillet.
2. Assemble the tortilla layers
Use the remaining 1 teaspoon olive oil to lightly grease a 9×9-inch (23×23 cm) square baking dish. Overlap 3 small corn tortillas across the base, trimming an edge only if needed to fit. Spread one-third of the cooked filling over them. Dot with about 1/3 cup sour cream, drizzle with 2 tablespoons enchilada sauce, and scatter 1/2 cup shredded cheese. Repeat that same tortilla, filling, sour cream, sauce and cheese sequence twice more. You will have used 9 tortillas, all the filling, 1 cup sour cream, 6 tablespoons sauce and 1 1/2 cups cheese. Top with the final 3 tortillas, the remaining 1 cup cheese and the remaining 2 tablespoons sauce. Keep the tortillas flat rather than rolling them.
3. Bake until bubbling and hot in the center
Loosely tent the baking dish with foil so it does not press into the cheese. Bake at 375°F (190°C) for 20 minutes. Remove the foil and bake about 15 minutes more, until the cheese is melted and lightly golden and the edges bubble. Check the center with a food thermometer: this casserole must reach 165°F (74°C). If needed, continue baking in a few-minute increments until it does; ovens and chilled make-ahead dishes vary.
4. Rest, cut and serve
Set the hot dish on a heat-safe surface and rest it for 10 minutes so the layers settle. Cut into 8 portions and lift out with a wide spatula. Finish with the chopped cilantro. Offer extra sour cream, sliced avocado, lime wedges, pickled red onions or jalapeño slices at the table if desired.
Make-ahead tips
Cook the filling in advance, transfer it to a shallow covered container and refrigerate promptly. You can assemble the casserole up to 24 hours before baking; cover and refrigerate it at 40°F (4°C) or below. Put the cold dish in a preheated oven only if the dish manufacturer says it is safe for that temperature change. Otherwise, use a suitable metal pan or let the ceramic dish warm according to its instructions. A cold casserole may need extra oven time; rely on the 165°F (74°C) center check.
Storage and reheating
Refrigerate leftovers in shallow covered containers within 2 hours of cooking and use within 3 to 4 days. Freeze individual cooked portions for up to 2 months for best texture; thaw overnight in the refrigerator. Reheat covered in the oven or microwave until the center reaches 165°F (74°C). Add fresh cilantro and other cold garnishes only after reheating.
Common problems and fixes
- Soggy layers: Drain the tomatoes and beans well, and simmer the filling until no liquid pools in the skillet.
- Dry edges: Keep the foil loosely tented for the first 20 minutes and use all of the measured sauce.
- Slice falls apart: Rest for the full 10 minutes before cutting; use a wide spatula.
- Browned top but cool center: Cover loosely and continue baking until a thermometer reads 165°F (74°C) in the middle.
Serving ideas
Serve with a crisp salad or Mexican street corn salad. For an avocado side, try homemade guacamole. The cilantro and lime at the table brighten the rich cheese and filling.
Frequently asked questions
Can I use ground turkey?
Yes. Use the same amount and cook the ground turkey to 165°F (74°C) in the skillet before assembling. The finished casserole also needs to reach 165°F (74°C) in the center.
Can I use flour tortillas?
Yes, if they are small enough to overlap three per layer in the 9-inch dish. Flour tortillas bake softer than corn tortillas, so the slice may be less defined.
Can I freeze the assembled dish?
For the best texture, freeze cooked portions instead. Sour cream can separate after freezing and thawing in an unbaked casserole.
