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Tortilla Lasagna Recipe
Ben Carraoli

Tortilla Lasagna Recipe

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.
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Total Time 1 hour
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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