Mexican Lasagna with Tortillas

Elevate your dinner routine with this flavor-packed Mexican Lasagna with Tortillas. This isn’t just another lasagna knockoff — it’s a bold, layered fusion of Tex-Mex favorites and comforting casserole traditions. Picture juicy taco-seasoned meat, creamy layers of sour cream and cheese, sweet corn, and earthy black beans all wrapped between soft flour or corn tortillas. And the best part? It’s all oven-baked to bubbly perfection with a layer of golden, melted cheese on top.

Whether you’re cooking for your family or hosting a casual dinner party, this recipe is guaranteed to steal the spotlight.

🧂 Ingredients

For the filling:

• 1 tbsp olive oil
• 1 lb ground beef or turkey
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 cup frozen corn
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) fire-roasted diced tomatoes, drained
• 1/2 tsp smoked paprika (optional for depth)

Homemade taco seasoning:

• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt & pepper to taste

Other layers:

• 8 small flour or corn tortillas
• 1 cup sour cream
• 2 1/2 cups shredded Mexican blend cheese
• 1/2 cup enchilada sauce or salsa roja
• 1/4 cup chopped fresh cilantro

Optional for garnish:

• Sliced avocado
• Fresh lime wedges
• Pickled red onions
• Jalapeño slices

🧑‍🍳 Step-by-Step Instructions

1. Make the Filling

In a large skillet over medium-high heat, add olive oil and sauté the onion until translucent, about 3–4 minutes. Add garlic and cook for another minute.

Add ground meat, breaking it up with a spoon, and cook until browned. Stir in taco seasoning, tomatoes, black beans, corn, and paprika if using. Simmer everything for 5–6 minutes until thickened and fragrant. Set aside.

2. Layer the Lasagna

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Start with 2 tortillas as the base, slightly overlapping. Spoon on 1/3 of the meat mixture, followed by 2 tablespoons of sour cream, a drizzle of enchilada sauce, and a sprinkle of cheese.

Repeat this layering process (tortillas, meat, sour cream, cheese, sauce) until all ingredients are used. End with tortillas topped with remaining cheese and a final drizzle of sauce for a golden crust.

3. Bake Until Bubbling

Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–12 minutes, or until cheese is golden and bubbling at the edges. Rest for 5–10 minutes before slicing.

🍽 Serving Suggestions

Serve warm, garnished with sliced avocado, a handful of fresh cilantro, and a wedge of lime. Pair with a crisp green salad or guacamole and tortilla chips on the side for added crunch.

🔪 Chef’s Tips

• Tortilla choice: Corn tortillas give a rustic texture, while flour tortillas bake up soft and pillowy — choose your favorite!
• Extra saucy? Add more enchilada sauce between layers for an even juicier bake.
• Make ahead: Assemble the dish 1 day in advance and refrigerate. Bake when ready to serve.
• Freezer friendly: Freeze the unbaked lasagna (well-wrapped) for up to 2 months.