Mexican Lasagna with Tortillas
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
12
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Calories
480 kcal
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Course
Main Course
Mexican Lasagna with Tortillas
Description
This Mexican Lasagna replaces traditional pasta sheets with tortillas, building layers of a rich meat mixture seasoned with taco spices, black beans, corn, and tomatoes with chiles. Cooked ground beef and aromatics provide savory depth, while sour cream blended with green chiles offers creamy tanginess. Shredded cheddar cheese adds meltiness and richness throughout the assembly.
The dish is assembled in thirds: tortillas alternate with the seasoned meat, cheese, and sour cream layers. Baking at 350°F melds the flavors and textures, producing a cohesive casserole with crisp and soft elements from tortillas and cheese.
It's an adaptable recipe using either flour or corn tortillas and can be garnished with pico de gallo, cilantro, and optional sliced pickled jalapeños for fresh and spicy notes. Leftovers keep well refrigerated and the unbaked casserole freezes for convenient future meals.
Using homemade or store-bought taco seasoning affects salt content; adjust seasoning accordingly. Cutting tortillas to fit the dish aids in uniform layering.
Ingredients
For the Meat Mixture
- 1 tablespoon olive oil
- 1 cup onion chopped
- 2 lbs ground beef
- 1 oz can black beans drained
- 1 cup corn frozen or fresh
- 1 oz can Rotel 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.
- 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.
- 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.
Make the Sour Cream Mixture
- In a medium bowl, mix together the sour cream with the green chiles until fully combined. Set aside.
Assemble and Bake the Lasagna
- Add ⅓ 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 ⅓ of the cheese. Add another layer of tortillas. Top with the sour cream/chili mixture (spread evenly). Add another ⅓ of the cheese. Top with one more layer of tortillas, then the rest of the meat, and then top with the remaining 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.
Notes
- View the accompanying video for visual assembly instructions and to see how to cut tortillas to fit the baking dish.
- If making homemade taco seasoning, add 1 teaspoon salt to the meat mixture; omit if using store-bought seasoning.
- Flour tortillas can be substituted with corn tortillas based on preference.
- Store leftovers covered in the refrigerator for up to 5 days.
- The unbaked lasagna freezes well for up to 2 months; thaw completely before baking.
- Reheat leftovers in a 350°F oven for about 20 minutes or microwave individual portions on high for 1-minute intervals until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 29g | 10% |
| Protein | 20g | 40% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 87mg | 29% |
| Sodium | 1030mg | 43% |
| Potassium | 278mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1109IU | 22% |
| Vitamin C | 6mg | 7% |
| Calcium | 370mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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