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Taco lasagna shown on a white plate topped with sour cream and a slice of jalapeno.

Tortilla Lasagna

Spice up your Taco Tuesday with our Tortilla Lasagna, full of ground beef and cheesy goodness. It'll have the whole family begging for more!
4.6 from 5 votes
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Prep Time: 25 minutes
Cook Time: 45 minutes
Cool Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 491kcal

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

The salsa on the bottom of the baking dish keeps the tortillas from sticking. Don’t skip this step.
Substitutions:
  • 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.
Storage:
  • 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.
Course Main Course
Cuisine Mexican
Keyword mexican lasagna, mexican lasagna with tortillas, taco lasagna, taco tortilla lasagna, tortilla lasagna

Nutrition

Serving: 8g | Calories: 491kcal | Carbohydrates: 23g | Protein: 27g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 795mg | Potassium: 478mg | Fiber: 3g | Sugar: 6g | Vitamin A: 756IU | Vitamin C: 1mg | Calcium: 358mg | Iron: 2mg