Mexican Lasagna with Tortillas
Mexican lasagna swaps pasta for soft flour tortillas, layered with a cumin and chili spiced beef filling, black beans, corn, red enchilada sauce and plenty of melted cheese. There are no noodles to boil, the filling cooks in one pan in 15 minutes, and the tortillas soak up just enough sauce to turn tender while keeping their shape when you slice it.
By Luca Ferraro
Published
- Prep Time
- 15 mins
- Cook Time
- 50 mins
- Rest
- 10 mins
- Total Time
- 1 hr 15 mins
- Servings
- 8 servings
How do you make Mexican Lasagna with Tortillas?
Brown 500 g ground beef with onion, pepper, garlic, chili powder and cumin, then stir in a can of drained black beans, 250 g corn and half of 500 ml enchilada sauce. Layer sauce, flour tortillas, filling and 340 g shredded cheese three times in a 23 x 33 cm dish. Bake at 190°C (375°F), covered for 20 minutes, then uncovered for 10-15 minutes, until bubbling. Rest 10 minutes.
- Total time
- 1 hr 15 mins
- Calories
- 530 per serving
- Protein
- 31 g
- Yield
- 8 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Beef filling
Layers
To serve
Equipment
23 x 33 cm (9 x 13 in) baking dish · Large skillet · Aluminum foil
Quick Directions
Cook the filling
Heat the oven to 190°C (375°F).
Season and add beans
Stir in the chili powder, cumin, paprika, oregano and salt and cook for 1 minute until fragrant.
Layer
Spread about 125 ml (1/2 cup) of the remaining enchilada sauce over the bottom of the dish.
Bake
Cover with foil, tented so it doesn't touch the cheese, and bake for 20 minutes.
Rest and serve
Rest for 10 minutes so the layers firm up, then cut into 8 pieces.
Step-by-Step Instructions
Follow these detailed steps to make the perfect mexican lasagna with tortillas.
Cook the filling
Heat the oven to 190°C (375°F). Heat the oil in a large skillet over medium heat and cook the onion and pepper for 5 minutes until softened. Add the garlic and beef, turn the heat to medium-high and break the beef up. Cook for 7-8 minutes until browned with no pink remaining; ground beef is safe at 71°C (160°F). Spoon off excess fat.
Season and add beans
Stir in the chili powder, cumin, paprika, oregano and salt and cook for 1 minute until fragrant. Add the black beans, corn and half the enchilada sauce, and simmer for 2-3 minutes until hot.
Layer
Spread about 125 ml (1/2 cup) of the remaining enchilada sauce over the bottom of the dish. Cover with a layer of tortillas, tearing them to fill the corners and overlapping slightly. Spread over a third of the beef filling and scatter over a quarter of the cheese. Repeat twice more. Finish with a final layer of tortillas, the rest of the sauce and the remaining cheese.
Bake
Cover with foil, tented so it doesn't touch the cheese, and bake for 20 minutes. Uncover and bake for 10-15 minutes more, until the cheese is melted and the edges bubble. The centre should reach 74°C (165°F).
Rest and serve
Rest for 10 minutes so the layers firm up, then cut into 8 pieces. Top with sour cream, diced tomatoes, avocado and cilantro.
Recipe Tips
- Make sure the top tortillas are fully covered with sauce, or the exposed edges turn crisp and dry.
- Pick a mild chili powder blend if you are cooking for children, and serve hot sauce or sliced jalapeños at the table.
- Tear the tortillas rather than cutting them; uneven edges overlap and fill the rectangular dish more easily.
Variations
- Corn tortillas: use about 12 small corn tortillas, warmed briefly so they don't crack, for a naturally wheat-free base.
- Chicken: replace the beef with 450 g shredded cooked chicken and skip the browning step.
- Vegetarian: replace the beef with a second can of black beans and 1 diced zucchini, and use vegetable-based enchilada sauce.
Nutrition (per serving)
| Calories | 530 |
|---|---|
| Protein | 31 g |
| Carbs | 42 g |
| Fat | 27 g |
| Saturated fat | 12.5 g |
| Fibre | 5 g |
| Sugar | 4.8 g |
| Sodium | 1280 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cover and refrigerate within 2 hours for up to 4 days.
- Freezer
- Freeze baked portions, wrapped tightly, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat covered at 180°C (350°F) for 20-25 minutes, or microwave single portions for 2-3 minutes, until hot to 74°C (165°F). Add fresh toppings after reheating.
Mexican Lasagna with Tortillas FAQs
What is Mexican lasagna?
Mexican lasagna is a Tex-Mex casserole that uses tortillas in place of lasagna noodles. The tortillas are layered with seasoned meat or beans, enchilada sauce or salsa, and melted cheese, then baked until bubbling.
Should I use flour or corn tortillas for Mexican lasagna?
Flour tortillas give soft, even layers that slice neatly. Corn tortillas have more flavour and hold up well to the sauce but can crack, so warm them first and overlap them more.
How do you keep Mexican lasagna from getting soggy?
Drain the beef fat and rinse the beans, simmer the filling until it is not watery, and use just enough sauce to coat each layer. Rest the dish for 10 minutes before cutting.
Can I make Mexican lasagna ahead of time?
Yes. Assemble it, cover and refrigerate for up to 24 hours. Bake straight from the fridge, adding about 10 minutes to the covered time, until the centre reaches 74°C (165°F).
Can you freeze Mexican lasagna?
Yes. Freeze it baked, whole or in portions, for up to 3 months. Thaw overnight in the fridge and reheat covered until hot to 74°C (165°F), then add fresh toppings.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
