There’s something so satisfying about a layered, cheesy casserole that feeds a crowd and comforts like a warm hug. This Mexican Lasagna with Tortillas swaps traditional pasta for tortillas, stacking spicy-sweet fillings, beans, and melty cheese into a dish that’s perfect for weeknight dinners, potlucks, or any time you want bold flavor and simple prep. The recipe below is straightforward, pantry-friendly, and built around layered tortillas, seasoned beef, beans, corn, and a creamy sour cream mixture. It comes together quickly and bakes into bubbling, golden perfection.

Why you’ll love this Mexican Lasagna with Tortillas

Fast weeknight assembly — most of the work happens on the stovetop and in simple layers.
Big on flavor — seasoned beef, Ro-tel tomatoes, black beans, corn, and plenty of cheddar.
Flexible and family-friendly — swap in extras like bell peppers or use corn tortillas for a gluten-free option.
Built for sharing — the recipe yields a hearty casserole that feeds a group.

Ingredients

Note: Quantities below are exact and must be followed for best results.

▢1 tablespoon olive oil
▢1 cup onion, chopped
▢2 lbs ground beef
▢1 15 oz can black beans, drained
▢1 cup corn, frozen or fresh
▢1 15 oz can Ro-tel tomatoes or tomatoes with chiles
▢¼ cup taco seasoning — See NOTES
▢½ cup beef broth or stock
▢16 oz sour cream (1 pint)
▢4.5 oz can green chiles
▢15 flour tortillas, fajita-sized, or corn tortillas
▢4 cups cheddar cheese, shredded
▢Pico de gallo for garnish
▢Cilantro, fresh, chopped, for garnish
▢Jalapeños, pickled, sliced, for garnish – optional

Notes on ingredients

Taco seasoning: If you don’t have a store-bought packet, combine chili powder, cumin, paprika, onion powder, garlic powder, oregano, salt, and a pinch of cayenne to taste. The sauce from the can of Ro-tel adds both moisture and zing; drain none of it so the beef mixture stays saucy. Use fajita-sized flour tortillas for softer layers, or corn tortillas for a slightly firmer texture and a gluten-free version.

Equipment

Large skillet or sauté pan
Wooden spoon or spatula
9×13-inch baking dish (or similar)
Mixing bowl
Measuring cups and spoons
Grater (for cheese) if not pre-shredded

Step-by-step Instructions

Follow these steps in order. Amounts listed above must be used as written.

Preheat and get ready: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or similar casserole pan so the layers don’t stick.
Sauté the aromatics: Heat ▢1 tablespoon olive oil in a large skillet over medium heat. Add ▢1 cup chopped onion and cook, stirring occasionally, until the onion is softened and translucent, about 4–5 minutes.
Brown the beef: Add ▢2 lbs ground beef to the skillet with the softened onion. Break the meat up with a spoon and cook until it is fully browned and no pink remains, about 6–8 minutes. Drain excess fat from the pan if there’s a large amount, but leave a little for flavor.
Add beans, corn, and tomatoes: Stir in ▢1 15 oz can black beans (drained), ▢1 cup corn (frozen or fresh), and ▢1 15 oz can Ro-tel tomatoes (including the juices). Mix to combine so the ingredients are evenly distributed.
Season and simmer: Sprinkle in ▢¼ cup taco seasoning and pour ▢½ cup beef broth or stock into the skillet. Stir everything together, bring to a gentle simmer, and let it cook uncovered for 3–4 minutes so the flavors meld and the mixture thickens slightly.
Prepare the creamy layer: In a mixing bowl, combine ▢16 oz sour cream (1 pint) with ▢4.5 oz can green chiles. Stir until smooth and evenly mixed. This will be the creamy layer that keeps the casserole moist and adds a mellow tang.
Layer the casserole — first layer: Place one tortilla in the bottom of the prepared baking dish. Spread about one-third of the beef and bean mixture evenly over the tortilla. Spoon about one-third of the sour cream and green chiles mixture over the beef layer. Sprinkle with about one cup of ▢4 cups cheddar cheese, shredded.
Layer two and three: Repeat the layering process twice more: place a second tortilla, top with the next third of the beef mixture, then the next third of the sour cream mixture, and another cup of shredded cheddar. Add a third tortilla, top with the remaining beef mixture, the remaining sour cream mixture, and another cup of cheddar.
Top layers and finish with cheese: Finish by placing a final tortilla on top (this will be the fifth one listed in the ingredients). Spread any remaining beef or sour cream mixture, if you have small amounts left, evenly across the top. Sprinkle the remaining cheddar cheese over the top so the casserole has a thick, melty cheese crust.
Bake until bubbly: Cover the baking dish loosely with foil and bake in the preheated 350°F oven for 20 minutes. Remove the foil and bake an additional 10–12 minutes, or until the cheese is fully melted and golden at the edges and the casserole is bubbling around the sides.
Rest and slice: Remove the dish from the oven and let it rest for 10 minutes. This helps the layers set so the slices hold together when you cut them.
Garnish and serve: Top each serving with fresh pico de gallo, chopped cilantro, and optional pickled jalapeño slices. Serve warm, spooning up any melted cheese and filling with each slice.

Serving suggestions

This Mexican Lasagna with Tortillas pairs beautifully with a simple green salad, a scoop of guacamole, or extra pico de gallo on the side. For a lighter plate, serve alongside a bed of shredded lettuce and a squeeze of fresh lime. Leftovers reheat well in a 350°F oven until warmed through, or microwave individual portions for quick lunches.

Storage & reheating

Refrigerator: Store leftovers covered for up to 4 days.
Freezer: Assemble the lasagna in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking. Add 10–15 minutes to baking time if baking from thawed.
Reheating: Reheat single portions in the microwave for 1–2 minutes, or warm the whole dish in a 350°F oven until heated through (about 20–30 minutes depending on portion size).

Recipe variations and tips

To add extra veggies: Stir in diced bell peppers or spinach to the beef mixture while it simmers.
Spice it up: Add extra chopped green chiles or a pinch more taco seasoning if you like bolder heat.
Make it lighter: Substitute half-and-half mixed with Greek yogurt for the sour cream for a tangy, lighter layer (keep the same 16 oz quantity).
Cheese options: Mix Monterey Jack with cheddar for a more melty texture and a milder flavor.
Tortilla choice: Fajita-sized flour tortillas give a soft, pliable layer. Corn tortillas produce a slightly firmer texture and are a good gluten-free swap.

Troubleshooting

If your filling is too wet: Simmer it a few minutes longer to reduce excess liquid before assembling so the lasagna layers don’t become soggy.
If the top browns too quickly: Cover loosely with foil and continue baking until the casserole is heated through.
If slices fall apart: Let the baked lasagna rest for the full 10 minutes before slicing to help the layers set.

Final thoughts

This Mexican Lasagna with Tortillas is a reliable, crowd-pleasing dinner that combines the best comfort-food elements: cheesy layers, seasoned beef, beans, and the bright finish of fresh pico and cilantro. It’s easy to customize, forgiving to assemble, and perfect for feeding a family or bringing to a gathering. Make it your own with favorite add-ins, and enjoy the simple joy of a layered dinner that everyone asks for again and again.

Mexican Lasagna with Tortillas

A layered, cheesy Mexican-style lasagna made with tortillas, seasoned beef, beans, corn, and a creamy chile-sour cream layer.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 12 servings

Ingredients Equipment Method Notes

Ingredients

1 tablespoon olive oil
1 cup onion chopped
2 lbs ground beef
1 15 oz can black beans drained
1 cup corn frozen or fresh
1 15 oz can Ro-tel tomatoes or tomatoes with chiles
1/4 cup taco seasoning see notes
1/2 cup beef broth or stock
16 oz sour cream 1 pint
4.5 oz can green chiles
15 flour tortillas fajita-sized, or corn tortillas
4 cups cheddar cheese shredded
Pico de gallo for garnish
Cilantro fresh, chopped, for garnish
Jalapeños pickled, sliced, for garnish (optional)

Equipment

Large Skillet
9x13 Baking Dish
Mixing Bowl
Wooden spoon or spatula

Method

Preheat the oven to 350°F (175°C).
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 cup chopped onion and cook until softened, about 4–5 minutes.
Add 2 pounds ground beef and cook, breaking it up with a spoon, until no longer pink. Tilt the skillet and spoon off most of the rendered grease.
Stir in 1 (15 oz) can drained black beans, 1 cup corn, 1 (15 oz) can Ro-tel tomatoes (or tomatoes with chiles), 1/4 cup taco seasoning, and 1/2 cup beef broth. Simmer over medium-low heat until most liquid has evaporated, about 10–12 minutes, then remove from heat.
In a medium bowl, combine 16 oz sour cream with the 4.5 oz can green chiles until evenly mixed.
Assemble the lasagna in a 9"x13" baking dish: spread one-third of the meat mixture evenly on the bottom, then cover with a layer of tortillas. Add another third of the meat, then one-third of the shredded cheddar.
Add a second layer of tortillas, spread the sour cream–chile mixture over them, then sprinkle another third of the cheese.
Top with a final layer of tortillas, spread the remaining meat mixture, and finish with the remaining shredded cheddar.
Bake uncovered for 25 minutes, until heated through and bubbly. Let rest about 5 minutes, then top with pico de gallo, chopped cilantro, and sliced pickled jalapeños if desired. Slice and serve.