Mexican Lasagna Tortilla Layered Dish (Printable)

A layered Tex-Mex bake combining tortillas, spiced beef, beans, corn and cheese for a comforting twist on Italian classics.

# What You'll 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 Steps:

01 - Preheat oven to 350°F.
02 - In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
03 - Add onion, garlic, and bell pepper to skillet. Sauté for 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 to taste.
05 - Lightly grease a 9x13-inch baking dish. Place two tortillas on bottom, tearing as needed to fit. Spread one-third of meat mixture over tortillas and sprinkle with one-fourth of cheese.
06 - Repeat layers twice more: tortillas, meat mixture, cheese. Top with final layer of tortillas and remaining cheese.
07 - Cover loosely with foil and bake for 25 minutes.
08 - Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
09 - Let rest for 5 minutes before slicing. Garnish with cilantro, jalapeños, and sour cream if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet before layering so youre not juggling multiple pots and pans
  • The tortillas develop this perfect tender yet slightly chewy texture that pasta just cant replicate
  • Leftovers actually taste better the next day when all those spices have had time to mingle
02 -
  • Dont skip draining the beef too much grease makes the tortillas soggy and heavy
  • Tearing the tortillas to fit is completely expected they dont need to look perfect
  • The foil in the first 25 minutes keeps the tortillas from getting too crispy
03 -
  • Warm your tortillas in the microwave for 30 seconds before layering theyll fold and tear more easily
  • Sprinkle a little cheese on the very bottom of the dish before your first tortilla layer to prevent sticking

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