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Mexican Lasagna with Tortillas

A layered, crowd-pleasing Mexican-style lasagna made with tortillas, seasoned beef, beans, cheese, and a creamy chile layer.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 12 servings

Ingredients

  • 1 tablespoon 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
  • 1/4 cup taco seasoning see notes
  • 1/2 cup beef broth or stock
  • 16 oz sour cream 1 pint
  • 4.5 oz can green chiles
  • 15 flour tortillas fajita-sized; or use 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 the oven to 350°F (175°C).
  • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until soft, about 4–5 minutes.
  • Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Tilt the skillet and spoon out excess rendered fat if desired.
  • Stir in the drained black beans, corn, Ro-tel tomatoes (with juices), taco seasoning, and beef broth. Simmer over medium-low heat until most of the liquid has evaporated, about 10–12 minutes; then remove from heat and set aside.
  • In a medium bowl, mix the sour cream with the drained green chiles until fully combined to make the creamy chile layer.
  • Assemble the lasagna in a 9" x 13" baking dish: spread one-third of the meat mixture over the bottom. Arrange a single layer of tortillas over the meat. Add another third of the meat mixture, then one-third of the shredded cheddar.
  • Add a second layer of tortillas, spread the sour cream and chile mixture evenly over the tortillas, then sprinkle with another third of the cheddar.
  • Top with a final layer of tortillas, spread the remaining meat mixture over them, and finish with the remaining cheddar cheese.
  • Bake uncovered for about 25 minutes, until the casserole is heated through and the cheese is melted and bubbly. Remove from the oven and let rest about 5 minutes.
  • Top with pico de gallo, chopped cilantro, and sliced pickled jalapeños if desired. Slice and serve warm.

Equipment

  • Large Skillet
  • 9 x 13 baking dish
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Wooden spoon or spatula

Notes

  • See the referenced video for visual assembly guidance.
  • If using homemade taco seasoning, add 1 teaspoon salt to the meat mixture.
  • Use corn tortillas instead of flour if preferred; cut tortillas to fit the dish as needed.
  • Let the lasagna rest 5 minutes before slicing to help it set.
  • Subscribe to the linked YouTube channel if you found the video helpful.