Mexican Lasagna Tortilla Layers (Printer-friendly)

Hearty Tex-Mex layers of seasoned beef, beans, corn, and cheese stacked between flour tortillas

# 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
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 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, 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.
10 - Let rest for 5 minutes before slicing. Garnish with cilantro, jalapeños, and sour cream if desired.

# Expert Tips:

01 -
  • It is the ultimate crowd pleaser that somehow feels cozy enough for Tuesday dinner but impressive enough for company
  • The layers get better overnight, making it one of those rare dishes that is just as good (or better) as leftovers
  • You get all the satisfaction of homemade lasagna without spending hours boiling noodles or making béchamel
02 -
  • Tearing the tortillas to fill gaps is completely necessary, do not try to fold them or they will create thick spots that do not cook through
  • The resting period is not optional, I learned this the hard way when I served it too soon and ended up with a delicious mess on the platter
  • If your tortillas are very thick, brush them lightly with oil before layering to help them soften properly
03 -
  • Use a slotted spoon when transferring the meat mixture so you do not end up with too much liquid in the bottom of your dish
  • Grating your own cheese from blocks makes a huge difference in how well it melts, though pre shredded works in a pinch

Return