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Mexican Lasagna Recipe Easy Taco Casserole with Tortillas

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This Mexican Lasagna is a delicious layered casserole made with flour tortillas, seasoned ground beef, black beans, corn, salsa, and a rich cheese blend. It’s baked until bubbly and golden, delivering the comforting taste of tacos and enchiladas in one easy-to-make dish. Perfect for weeknight dinners, potlucks, or meal prep, this recipe is a family favorite that’s endlessly customizable to fit any diet or flavor preference.

Ingredients

Scale

For the meat mixture:

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn

For the cheese mixture:

  • 1 cup ricotta cheese
  • 1 egg
  • 2 cups shredded Mexican blend cheese

Other:

  • 8 flour tortillas (soft taco size)
  • 1 cup salsa
  • Chopped green onions and cilantro for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, cook the ground beef with diced onion until browned. Add garlic and cook for another minute. Stir in taco seasoning, diced tomatoes, black beans, and corn. Let simmer for 5 minutes, then remove from heat.

In a bowl, mix ricotta cheese with egg and 1 cup of shredded cheese.

Spread a few spoonfuls of salsa on the bottom of a 9×13 inch baking dish. Place two tortillas over the salsa to cover the bottom.

Spread one-third of the meat mixture over the tortillas, followed by one-third of the cheese mixture.

Repeat layers twice more, ending with tortillas on top. Spread the remaining salsa over the top and sprinkle with the remaining 1 cup of shredded cheese.

Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly.

Let rest for 10 minutes before slicing. Garnish with green onions and cilantro if desired.

Notes

  • For a gluten-free version, use corn tortillas and ensure your taco seasoning is GF.

  • Want to make it vegetarian? Omit the meat and double up on beans, lentils, or veggies like zucchini and bell peppers.

  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

  • Adjust salsa and seasoning levels based on your spice preference.

  • Let the lasagna rest before slicing to maintain clean layers and structure.

Find it online: https://claradelish.com/mexican-lasagna-recipe-easy-taco-casserole-with-tortillas/