CUISINES/ MAINS/ MEXICAN

Mexican Tortilla Lasagna

Hello, it’s great to see you today! Today, we have a really simple way to enjoy Mexican flavors in a casserole form. Mexican Tortilla Lasagna is a layered casserole with flour tortillas and a savory, slightly spicy mix of ground beef and Mexican chorizo, with corn and beans. And don’t forget the cheese! We have cheddar and a pepper jack cheese studded with the famous Hatch Chilis. This is a fantastic casserole topped with your favorite toppings; hot sauce, sour cream, pickled jalapeños and cilantro. Let’s get right to it!

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Start by preheating the oven to 400 degrees F. To keep the ground beef moist through cooking, mix the ground beef in a bowl with a slurry of 1 teaspoon baking soda and 1 tablespoon water. Use your hands to lightly mix the slurry into the meat and then set aside.

Now, heat a skillet over medium heat and cook the ground beef until it begins to brown. Once it begins to brown, season with taco seasoning. I have some homemade taco seasoning on hand, but packaged seasoning is fine too. (See the recipe card for the homemade taco seasoning.) Stir the seasoning into the beef.

Then add the chorizo. Break up and mix the ground beef and the chorizo as they cook.

Once the chorizo and the ground beef are cooked through and browned, reduce heat to low. If a lot of fat has accumulated, you can tip the pan and scoop out the excess fat with a spoon and discard. Then add the corn and the black beans.

Stir the beans and corn into the meat mixture and let them warm through for a few minutes. Then, turn off the heat. We can begin building the layers of the Mexican Tortilla Lasagna.

Layering the Mexican Tortilla Lasagna

I am making a small, 8×8-inch casserole. Start with a layer of salsa. I have a medium heat salsa with corn and black beans.

I like to use large flour tortillas and cut them in half because I want the tortillas will climb up the sides a little – they will get crunchy and delicious.

So first a little salsa, then two tortilla halves. Next, about half of the the meat filling. And a few dollops of salsa. Spread the salsa around the top of the meat.

The third layer will be cheese. Top the meat filling (and salsa) with cheese.

Then repeat the layers: after the cheese, add two more tortilla halves; remaining meat filling and top with cheese.

Cover the Mexican Tortilla Lasagna and place the whole dish on a sheet pan to catch any bubbling. Slide into the preheated oven on the center rack and bake for 20 minutes. At the 20-minute mark, remove the lid and let the cheese brown slightly for about 10 minutes more.

After the 30 minutes total baking time, remove from the oven and let it sit for about 25 minutes.

Mexican Tortilla Lasagna

After resting and cooling a bit, we are ready to serve. This casserole is amazing on its own, but it’s fun to add your favorite toppings. I have hot sauce, sour cream, pickled jalapeños and fresh cilantro.

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So flavorful and satisfying! I love how the tortillas come up the sides a little and get chewy and crispy. It adds such a wonderful texture contrast.

Easy Recipe, Mexican Flavor, simple recipe, weeknight dinner, weeknight meal, meal prep, lasagna, Mexican lasagna, Mexican Casserole, taco seasoning, Hatch Chili, Black beans, Cheddar Cheese, Corn, Tortilla, Flour tortilla

The meat filling is seasoned beautifully with cumin and chili powder; the ground beef is succulent and tender – thanks to the baking soda slurry. The sweet corn and soft beans add wonderful texture and flavor variety. Such an easy and satisfying dish!

For another easy Mexican mash-up recipe try Taco Dogs, or Mexican Fried Rice. Thank you so much for stopping by today, take care and be well! xo Kelly

Key Equipment

Mexican Tortilla Lasagna

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Dinner, Main Course Mexican
By Kelly Djalali Serves: 4-6
Prep Time: 25 Minutes Cooking Time: 30 Minutes Total Time: ~55 Minutes, plus 25 minutes resting time

Savory ground beef and Mexican chorizo with corn and black beans layered between flour tortillas and cheese for a delicious Mexican Lasagna.

Ingredients

  • Taco Seasoning
  • 1 tbsp. Chili Powder
  • 1.5 tsp. Ground Cumin
  • 1 tsp. Sea Salt
  • 1 tsp. Ground Black Pepper
  • 1/2 tsp. Ground Paprika
  • 1/4 tsp. Garlic Powder
  • 1/4 tsp. Onion Powder
  • 1/4 tsp. Red Pepper Flakes
  • Mexican Tortilla Lasagna Filling
  • 1 lb. Ground Beef
  • 1 tsp. Baking Soda
  • 1 tbsp. Water
  • 2 tbsp. Taco Seasoning
  • 6-8 oz. Mexican Chorizo
  • 1 cup Frozen Corn
  • 1 can Black Beans, drained and rinsed
  • Mexican Tortilla Lasagna
  • Salsa
  • 2 Large Flour Tortillas, cut in half
  • 1 cup Grated Cheddar Cheese
  • 1 cup Jack Cheese
  • 1/4 tsp. Dried Oregano
  • Optional Toppings/Garnish
  • Pickled Jalapeños
  • Sour Cream
  • Hot Sauce
  • Cilantro
  • Pickled Onions

Instructions

Taco Seasoning

1

Mix seasonings together in a jar, shake and store in an airtight container.

Mexican Tortilla Lasagna Filling

2

Start by preheating the oven to 400 degrees F. To keep the ground beef moist through cooking, mix the ground beef in a bowl with a slurry of 1 teaspoon baking soda and 1 tablespoon water. Use your hands to lightly mix the slurry into the meat and then set aside.

3

Now, heat a skillet over medium heat and cook the ground beef until it begins to brown. Once it begins to brown, season with taco seasoning. Stir the seasoning into the beef.

4

Then add the chorizo. Break up and mix the ground beef and the chorizo as they cook.

5

Once the chorizo and the ground beef are cooked through and browned, reduce heat to low. If a lot of fat has accumulated, you can tip the pan and scoop out the excess fat with a spoon and discard. Then add the corn and the black beans.

6

Stir the beans and corn into the meat mixture and let them warm through for a few minutes. Then, turn off the heat. We can begin building the layers of the Mexican Tortilla Lasagna.

Build the Mexican Tortilla Lasagna

7

Start with a layer of salsa in the bottom of the casserole dish.

8

Then, two tortilla halves.

9

Spoon about half of the meat filling and spread over the tortillas. Add a few dollops of salsa and spread the salsa over the meat.

10

The third layer will be cheese. Top the meat filling (and salsa) with a mix of the cheeses.

11

The repeat the layers: after the cheese, add two more tortilla halves; meat filling and top with cheese.

12

Cover the Mexican Tortilla Lasagna and place the whole dish on a sheet pan to catch any bubbling. Slide into the preheated oven on the center rack and bake for 20 minutes. At the 20-minute mark, remove the lid and let the cheese brown slightly for about 10 minutes more.

13

After the 30 minutes total baking time, remove from the oven and let it sit for about 25 minutes.

14

After resting a cooling, slice and serve with your favorite toppings.

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  • Mari
    September 1, 2022 at 10:12 am

    This looks amazing. I’ve made a variation on this quite often, but it’s much simmer, and this will be a nice step up. It will also help make a small dent in my freezer, which is always a good thing. I’m going to make this when the kids and grand babies pop in this week. I’d like to request prayers for my grandson Dylan, who is 12. He has been tentatively diagnosed as having myocarditis, and the family is worried for his health. Being a child, he is worried that he won’t be able to play football, which is pretty much the focus of his life. He was hoping to play for the Eagles 🦅 after college. Dylan thinks ahead! Your prayers will be much appreciated. Thee road trip to Pennsylvania to visit the grocery outlet was okay, but the store itself was small and didn’t have many bargains. Still it was nice to get out of the house and out into fresh air and sunshine. It looked cloudy when we left the house, but the sun came out quickly, and it was a lovely drive. I did score some Bonne Maman blueberry jam at 2.99 each, some vegan Cheetos at 2.99 as well, and some Alfredo sauce at 1.49 each. There were some great bargains in the freezer section, but I have no room to spare. So that was it. They had almost an entire wall of supplements, health food, etc. but they were doing inventory and we didn’t have the time or inclination. It was fun, but I don’t think I will visit again until my freezer clears out. Probably after the holidays! Happy hopping Thursday to Kelly, Alex, Terry and the pups. That always sounds like the name of a movie or a progressive rock band, but that’s probably just me. Have a wonderful day. ☀️🐕🦅🥰

    • Kelly Djalali
      September 1, 2022 at 10:29 am

      Hello Mari, I am sorry to hear about your grandson’s tentative diagnosis. Was he vaccinated for Covid? I have read that myocarditis has been linked to the vaccine in adolescent boys…We will certainly send positive thoughts his way. I am glad your shopping trip was a success and that you had a lovely day for getting out on the road. I think this Mexican casserole will be hit with your family. Let me know how it goes, happy Thursday to you! xo Kelly

      • Mari
        September 1, 2022 at 5:34 pm

        Yes, he was vaccinated, and that’s the first thing we thought of. His sister was exposed to a girl who had Covid, and even though they had all been vaccinated, they all had a bout with the disease. The kids were sick for three or four days, and seemed to recover quickly. My son and his wife had it far longer, and far worse. I also heard it had been a problem for young athletic guys in their 20’s, among other groups. It’s a shame that something that was supposed to help has had a negative and/or deadly impact on otherwise healthy people. Thanks for the positive thoughts and prayers. I think the pandemic really had people frightened and confused, and the medical community really wasn’t sure what to do. They still seem divided on the issue, as are people in general. I pray that this is it for now, and that everyone returns to, or stays in good health.

  • Donna
    September 1, 2022 at 11:12 am

    I will be making this for sure! My husband and I love Mexican food and this sounds simple & delicious. BTW I made your fish in parchment paper a couple weeks back. The only thing I changed is I used aluminum foil in place of the parchment paper and cooked it outside on the grill. I was fantastic! I look forward to your recipes each day; thank you.

    • Kelly Djalali
      September 1, 2022 at 11:47 am

      You’ll love this recipe, Donna! I am so happy the fish recipe worked out. I bet it was wonderful on the grill! Thank you so much for your support! xo Kelly

  • Terry
    September 1, 2022 at 11:53 am

    This sounds so good I have all ingredients I’ll be making this tomorrow.., have a great Thursday ❤️🤗mom

    • Kelly Djalali
      September 1, 2022 at 1:37 pm

      Sounds great, Mom! I am sure you will love this recipe. xo Kelly

  • Deanna
    September 1, 2022 at 1:48 pm

    This sounds delicious. I can sub in the low carb tortillas, and everyone will enjoy it. Will make it sometime over the long weekend. Thanks, Kelly!

    • Kelly Djalali
      September 1, 2022 at 3:45 pm

      I am sure the whole family will enjoy this dish, Deanna! Have a wonderful holiday weekend! xo Kelly

  • Karen
    September 1, 2022 at 4:19 pm

    Well this makes dinner a no-brained tonight, thanks Kelly!

    • Kelly Djalali
      September 1, 2022 at 4:48 pm

      Sure thing, Karen! I am sure you will enjoy it! xo Kelly