This delicious taco tortilla lasagna comes together in just over an hour and will please everyone at the dinner table!
It’s Taco Tuesday Everyday!
Who says you can only eat Mexican food on Tuesdays?? We don’t put up with negativity like that. Ground beef tacos are for any night of the week, but all the zesty flavors of tacos certainly aren't limited to a tortilla shell.
We celebrate taco night with Creamy Taco Soup, Walking Taco Casserole, or even Taco Pasta Salad.
But let's get to the subject of today's taco inspired feast: this Tortilla Lasagna.
Here’s why we love this recipe so much:
- It makes 8 servings. You only need one dish to feed the whole family. We call that a win. And if you have a small family like us, you’ll have plenty of leftovers! Looking for more dishes to feed a large family? Try our One Pot Taco Spaghetti or Mexican Cornbread Casserole with Ground Beef.
- It’s quick. When we think of lasagna, we think of a long process. That’s not the case with this Tortilla Lasagna. You can have a comforting, delicious meal on the table in about one hour!
- It uses simple ingredients. We’re not using anything too fancy here. You probably have most of these ingredients on hand already.
Key Ingredients for Taco Tortilla Lasagna
Speaking of ingredients, let’s get into the meaty, cheesy goodness, shall we?
- Ground beef. You’ll need 1.5 pounds for this recipe. Save the other half pound to round out one of favorite burger recipes, like these Avocado Burgers.
- Taco seasoning. Use your favorite store-bought taco seasoning, or you can make this Homemade Taco Seasoning. It’s SO good if you have an extra 5 minutes.
- Black beans, corn, and salsa. Black beans can be replaced with pinto beans if you prefer, and canned corn can be replaced with frozen corn niblets. You can use any kind of salsa, whatever you prefer.
- Cheddar cheese. You’ll need 3 cups of shredded cheddar cheese. We promise we won’t tell if you use more than that, though.
- Corn tortillas. We like to use corn tortillas in this recipe, but you can use either flour or corn tortillas. If you opt for larger (burrito sized) tortillas, then cut some smaller pieces to fit in the gaps around the edges. Use corn tortillas if you want the dish to be gluten free.
How to Make Our Mexican Lasagna with Tortillas
- Preheat the oven to 375 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
- Brown the ground beef in a skillet over medium heat, breaking it up into crumbles.
- Once the beef is browned, drain the fat. Add 1 cup of water and taco seasoning. Stir well and cook over medium low heat until the liquid has cooked away (about 10 minutes).
- Remove cooked seasoned beef from heat. Add the drained beans and corn and 1 cup of the salsa to the beef. Stir to mix.
- Spread ½ of the remaining salsa (about ½ cup) in the bottom of your baking dish.
- Top with 6 tortillas; it’s okay if they overlap a bit.
- Layer with half of the beef mixture, followed by 1 cup of shredded cheese. Repeat with another layer of tortillas, beef and cheese. For the final layer, add the remaining tortillas, then the remaining salsa and cheese.
- Cover the baking dish with aluminum foil and bake in a preheated oven for 30 minutes. Then remove the foil and bake for an additional 15 minutes.
- Remove from the oven and let rest for 5-10 minutes before serving.
- Top with sour cream, fresh jalapeno slices or your other favorite taco toppings. Serve with Mexican rice or side salad.
Tips & FAQs
Make Ahead, Storage, and Freezing Tips
Store leftovers in an airtight container in the refrigerator for 3-4 days.
You can make this casserole ahead of time and refrigerate until you're ready for it. To reheat the entire casserole, cover with foil and place in a 350 degree oven for about 20 minutes or until the center reaches the desired temperature. Reheat individual slices in the microwave.
Can I freeze Tortilla Lasagna?
Absolutely! Simply wrap remaining pieces in aluminum foil and place them in a freezer bag with the air removed. Can be stored for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat in the microwave or air fryer once thawed.
This dish can also be frozen whole before baking. Bake from frozen, covered with aluminum foil, adding 10-15 minutes to the baking time.
Can I make Tortilla Lasagna gluten free?
Definitely! This recipe works with any kind of tortilla, but you can use corn tortillas if you want the dish to be gluten free.
Does Tortilla Lasagna have to be covered with foil when baking?
Yes, for the first 30 minutes. Then you can remove the foil and bake for 15 more minutes. Covering the lasagna at first will keep it moist and delicious. The last 15 minutes gives it that nice browned crust.
More Ground Beef Casserole Recipes
This Warm Taco Dip with Ground Beef is a great appetizer, but we've also been known to eat it as a main course!
Cheesy Baked Spaghetti Casserole is a great choice that the whole family will love. The same goes for this Hamburger Potato Casserole.
If you're looking for a traditional lasagna, this Cottage Cheese Lasagna is our all-time favorite.
We also LOVE this Company Casserole with pasta and ground beef. It gets it's name for a reason. It's perfect for serving to guests.
What to Serve with Tortilla Lasagna
As far as we’re concerned, every day can be Taco Tuesday! We’ve got enough recipes to throw a whole fiesta. Start off with Air Fryer Tortilla Chips and Black Bean and Corn Salsa.
Finish off the menu with Gluten Free Cornbread and Faux Fried Ice Cream.
Tortilla Lasagna
Ingredients
- 1 ½ pounds ground beef
- 1 cup water
- 2 tablespoons 1-1 oz pkg taco seasoning
- 1-15 ounce can black beans (drained)
- 1-15 ounce can corn (drained)
- 1-16 ounce jar salsa (divided)
- 3 cups shredded cheddar cheese
- 18-6 inch corn tortillas
- Fresh jalapeno for garnish (optional)
Instructions
- Preheat the oven to 375 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
- Brown the ground beef in a skillet over medium heat, breaking it up into crumbles.
- Once the beef is browned, drain the fat. Add 1 cup of water and taco seasoning. Stir well and cook over medium low heat until the liquid has cooked away (about 10 minutes).
- Remove cooked seasoned beef from heat. Add the drained beans and corn and 1 cup of the salsa to the beef. Stir to mix.
- Spread ½ of the remaining salsa (about ½ cup) in the bottom of your baking dish.
- Top with 6 tortillas, it’s okay if they overlap a bit.
- Then layer with half of the beef mixture, followed by 1 cup of shredded cheese. Repeat with another layer of tortillas, beef and cheese. For the final layer, add the remaining tortillas, then the remaining salsa and cheese.
- Cover the baking dish with aluminum foil and bake in a preheated oven for 30 minutes. Then remove the foil and bake for an additional 15 minutes.
- Remove from the oven and let rest for 5-10 minutes before serving.
- Top with sour cream, fresh jalapeno slices or your other favorite taco toppings. Serve with Mexican rice or side salad.
Notes
- Black beans can be replaced with pinto beans if you prefer.
- Canned corn can be replaced with frozen corn niblets.
- You can use either flour or corn tortillas. If you opt for larger (burrito sized) tortillas, then cut some smaller pieces to fit in the gaps around the edges. Use corn tortillas if you want the dish to be gluten free.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat the entire casserole, cover with foil and place in a 350 degree oven for about 20 minutes or until the center reaches the desired temperature. Reheat individual slices in the microwave.
- Leftovers can also be frozen. Simply wrap remaining pieces in aluminum foil and place them in a freezer bag with the air removed. Can be stored for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat in the microwave once thawed. This dish can also be frozen whole before baking.
