Mexican Lasagna Tortilla Layers (Printable Version)

Tortilla layers with spiced beef, beans, corn and melted cheese baked to golden perfection.

# What You'll Need:

→ Meats

01 - 1 pound ground beef

→ Vegetables & Beans

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (14 oz) black beans, drained and rinsed
06 - 1 can (5 oz) corn, drained
07 - 1 can (14 oz) diced tomatoes

→ Sauces & Seasonings

08 - 1 packet (1 oz) taco seasoning
09 - 1/2 teaspoon chili powder
10 - Salt and pepper to taste

→ Tortillas & Cheese

11 - 8 medium flour tortillas
12 - 3 cups shredded Mexican cheese blend

→ Garnishes

13 - Fresh cilantro, chopped
14 - Sliced jalapeños
15 - Sour cream

# How to Make It:

01 - Preheat oven to 350°F.
02 - In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
03 - Add onion, garlic, and bell pepper to skillet. Sauté for 3-4 minutes until softened.
04 - Stir in taco seasoning, chili powder, black beans, corn, and diced tomatoes. Simmer 5 minutes. Season with salt and pepper.
05 - Lightly grease a 9x13-inch baking dish. Place two tortillas on bottom, tearing as needed to fit. Spread one-third of meat mixture over tortillas. Sprinkle with one-fourth of cheese.
06 - Repeat layers twice more: tortillas, meat mixture, cheese. Top with final layer of tortillas and remaining cheese.
07 - Cover loosely with foil and bake for 25 minutes.
08 - Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
09 - Let rest for 5 minutes before slicing. Garnish with cilantro, jalapeños, and sour cream if desired.

# Expert Insights:

01 -
  • The layers get all melty and merged together while tortillas turn soft and absorb all those spiced juices
  • It feeds a crowd and actually tastes better the next day when flavors have had time to really mingle
  • You get all the satisfaction of lasagna without the pasta boiling effort
02 -
  • Tearing the tortillas to fit is completely necessary and actually helps them interlock better than perfect squares would
  • The resting period feels endless but cutting too early makes everything slide apart into a delicious mess
  • My oven runs hot so I usually check at 20 minutes to avoid burning the top cheese layer
03 -
  • Letting the meat mixture cool slightly before assembling prevents the tortillas from getting soggy
  • Sprinkle a little extra cheese between each layer rather than just on top for that perfect cheese pull in every bite

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