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Tortilla Lasagna Recipe | Cheesy, Layered Mexican-Italian Dish

I made this tortilla lasagna one evening when I had taco leftovers and craving a cozy, hearty dish. The result was a dazzling mash-up of textures and flavors that had everyone begging for seconds.

If you love dishes like a Vegetarian Moussaka with Eggplant Recipe, try this twist—you might get hooked on switching between global styles. This tortilla lasagna is comfort food with a bold, spicy soul.

Ingredients You’ll Need (and Why They Work)

1 lb (about 450 g) ground beef or ground turkey — provides the savory, meaty base and color
1 tbsp olive oil — helps sauté ingredients without sticking
1 small onion, diced — adds sweet, aromatic depth
2 cloves garlic, minced — essential for that savory boost
2 tbsp taco seasoning (or your homemade blend) — brings classic Mexican flavor
1 cup canned black beans, drained & rinsed — adds protein and texture
1 cup corn kernels (fresh or thawed frozen) — for bursts of sweetness & visual contrast
2 cups red enchilada sauce — the sauce that soaks into the tortillas beautifully
8–10 small flour (or corn) tortillas — they replace pasta and absorb the sauce
2 cups shredded cheddar cheese — melts nicely and gives tang
1 cup shredded Monterey Jack cheese — creamy melt and mild balance
Optional garnishes: fresh cilantro, sour cream, sliced avocado — for freshness and color

Note: Several servings (this ingredient list typically yields 6–8 portions)

Pro tip: Use fresh (not frozen) tortillas or warm them lightly so they don’t crack when layering. Also grate your cheese fresh — pre-shredded cheese often has additives that interfere with melting.

Cooking Time

Prep Time: 15–20 minutes
Cooking Time: 30 minutes
Resting Time: 5–10 minutes
Total Time: Around 45–60 minutes

How to Make Tortilla Lasagna

Step 1: Brown the meat base

Heat the olive oil in a skillet over medium heat. Add your ground beef or turkey and break it apart with a spatula. Once it’s mostly browned (about 7–8 minutes), toss in the diced onion and garlic. Cook another 3–4 minutes until the onion softens and everything smells fragrant.

Step 2: Blend in seasoning, sauce & extras

Sprinkle in your taco seasoning, stirring briefly to toast the spices (about 30 seconds). Then pour in the enchilada sauce, black beans, and corn. Let this mix simmer for around 5 minutes, so the flavors meld and excess liquid reduces slightly. Taste and adjust salt or spice if needed.

Step 3: Prep the baking dish

Preheat your oven to 375 °F (190 °C). Lightly grease a 9×13-inch baking dish (or similar). Spread a thin layer of enchilada sauce on the bottom — this keeps the first tortilla layer from sticking.

Step 4: Layer everything

Arrange tortillas across the sauce base, tearing them as needed to cover completely. Spoon over a portion of the meat-bean mixture, and sprinkle on cheddar and Monterey Jack. Continue layering (tortilla → meat mix → cheese) until ingredients finish. End with a top layer of tortillas and a final generous layer of cheese.

Step 5: Bake to cheesy perfection

Cover the dish with aluminum foil (spray underside lightly or use parchment so cheese doesn’t stick). Bake covered for 20 minutes. Then remove the foil and bake another 10 minutes, or until the cheese is bubbling and lightly golden at the edges.

Step 6: Let it rest and slice

Once out of the oven, give it 5–10 minutes to rest. This helps the layers firm up so slices stay intact when serving. Then cut into squares and get ready for the show.

Additional Tips to Make It Even Better

Here’s what I’ve learned after making this recipe several times:

Toast the tortillas lightly in a dry pan before layering — this prevents soggy or floppy layers
Use a blend of cheeses (sharp cheddar + Monterey Jack) so you get both flavor and melt
Don’t be shy with sauce — tortillas absorb a lot, so generous layers keep it moist
After baking, scatter diced tomato, chopped scallions, or shredded lettuce on top for fresh texture
To control heat, add jalapeños or hot sauce — or skip them for milder taste

Delicious Variations You Can Try

To give this tortilla lasagna a twist or cater to dietary needs (or explore more dinner recipes), try:

Vegetarian version: Replace meat with sautéed mushrooms, zucchini, bell peppers, or crumbled tofu
Vegan/dairy-free: Use plant-based cheese and skip meat, maybe add extra beans or lentils
Low-carb version: Use low-carb tortillas or even sliced zucchini rounds as layers
Spice twist: Add chipotle in adobo, chopped chiles, or smoky smoked paprika
Herb boost: Stir fresh cilantro or chopped green chilies into the meat mix before layering

If you’re into exploring, you might also check out a Vegetable and Chickpea Tagine Recipe for another flavorful vegetarian dinner idea to complement this lasagna.

Equipment You’ll Need

Frying skillet (medium/large) — to brown meat and cook filling
Baking dish (≈ 9×13 in) — to layer and bake the lasagna
Mixing spoon or spatula — stir and spread layers
Cheese grater — for fresh, smooth-melting cheese
Aluminum foil or parchment sheet — to cover during baking

How to Serve Tortilla Lasagna

Serve this dish with style! Here are some ideas to make it shine:

Cut into neat squares and plate with a dollop of sour cream or Greek yogurt on top
Sprinkle fresh cilantro, chopped tomatoes, sliced avocado, or green onions
Offer lime wedges and extra salsa or hot sauce on the side
Serve alongside a crisp green salad or tortilla chips for texture contrast

Calories & Nutrition (Approximate per Serving)

Calories: ~420 kcal
Protein: ~26 g
Carbohydrates: ~34 g
Fiber: ~5 g
Fat: ~22 g
Saturated Fat: ~10 g
Sodium: ~730 mg (with enchilada sauce)
Sugar: ~5 g
Cholesterol: ~70 mg

How to Store & Reheat

In the refrigerator:
Let the lasagna cool fully, then place in an airtight container. It stays good for up to 4 days. Reheat covered in the oven or microwave until warmed through.

In the freezer:
Assemble in a freezer-safe dish, wrap tightly with plastic and foil. You can freeze for up to 3 months. Thaw overnight in the fridge before baking as usual.

Why You’ll Love This Tortilla Lasagna

Here’s what makes this recipe a keeper:

A starter line: This lasagna offers layers of flavor and satisfaction. Then:
It’s faster than traditional lasagna — no boiling pasta
You gain bold, spicy Mexican flair in a familiar format
It’s versatile — easy to adapt for vegetarian, vegan, or lighter diets
Leftovers often taste even better the next day
It’s a crowd-pleaser — texture, cheese, and color all shine

Extra Thoughts & Helpful Notes

This recipe balances ease with wow factor. Because tortillas replace pasta, you skip a tedious step and gain a new texture. The soaking of sauce into each layer is what really sells this dish. Don’t rush the simmering of the meat mixture — it deepens the flavor.

Always rest before cutting, or you’ll end up with a messy dish. And finally — don’t worry about slight improvisations. This is one of those recipes where small changes (more beans, extra veggies, different cheese) still lead to something delicious.

If you try this variation of tortilla lasagna, I’d love to hear how it turned out or what tweaks you made!

Ben Carraoli