Mexican Lasagna Tortilla Layers (Print)

Tortillas layer with spiced beef, beans, corn, and cheese in this Tex-Mex comfort food bake.

# What You Need:

→ Meats

01 - 1 lb 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 tsp chili powder (optional, for extra heat)
10 - Salt and pepper, to taste

→ Tortillas & Cheese

11 - 8 medium flour tortillas
12 - 3 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)

→ Garnishes (optional)

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

# How To Make It:

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

# Expert Tips:

01 -
  • Its the perfect crowd pleasing dish for busy weeknights when you want something hearty but do not have hours to spend cooking
  • The layers of seasoned meat, beans, and cheese create incredible flavor depths while being much lighter than traditional Italian lasagna
02 -
  • The resting period is absolutely crucial because cutting into it too soon will make everything slide apart no matter how carefully you slice
  • Make sure to drain the beef thoroughly after browning since excess fat will make the tortillas soggy and heavy
03 -
  • If your tortillas are cracking when you try to fold or layer them, wrap the whole stack in a damp paper towel and microwave for 30 seconds to soften them up
  • Mix some shredded cheese directly into the meat mixture before layering to ensure every single bite has that gooey goodness throughout

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