Mexican Lasagna Tortilla Casserole
This Mexican Lasagna Tortilla Casserole is a family dinner recipe that you can prep ahead and bake later. Instead of noodles, we use tortillas and layer them with seasoned beef, beans, sauce, and lots of melted cheese.
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It’s simple, filling, and perfect for busy weeknights, potlucks, or when you need a dinner that feeds a crowd without much stress.
Serve it with this Air Fried Zucchini Bites or with these Charcuterie Skewers with Cheese, Salami, and Fruit.
How to Make Mexican Lasagna Tortilla Casserole
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 350°F.
2. Cook the ground beef and diced onion in a large skillet, breaking up the meat, until no longer pink.
3. Add the taco seasoning, Rotel, black beans, refried beans, and enchilada sauce. Cook over medium heat for a few minutes until warm.
4. Spread a small amount of the mixture in the bottom of a 9×13 inch casserole dish.
5. Cut the tortillas in half, then cut two of the halves in half again.
6. Arrange two tortilla halves in the bottom of the pan with the rounded edges toward the center. Fill the top and bottom gaps with a quarter piece of tortilla.
7. Top with one-third of the meat mixture and one-third of the cheese.
8. Repeat the tortilla, meat, and cheese layers for a second layer.
9. For the third layer, use four tortilla halves, then top with the remaining meat mixture and the rest of the cheese.
10. Cover with foil and bake for 30 minutes. Remove foil and broil for a few minutes until the cheese is bubbly.
11. Remove from the oven, top with sliced green onions, and let stand a few minutes before cutting and serving.
Serve and Enjoy!
Important Recipe Notes
- You can swap ground beef for ground turkey if you prefer.
- This dish can be made ahead and baked later, which is great for busy nights.
- Letting it rest before slicing helps the layers hold together better.
- Serve with a simple salad, rice, or tortilla chips on the side.
Mexican Lasagna Tortilla Casserole
Ingredients
- 1 lb lean ground beef
- 1 small onion diced
- 1 oz packet taco seasoning
- 10 oz (2 cans) enchilada sauce
- 6 large burrito-size flour tortillas
- 10 oz (1 can) Rotel, drained
- 15.25 oz (1can) black beans , rinsed and drained
- 1 16 oz can refried beans
- 16 oz Colby Jack cheese shredded
- 2 green onions sliced (for garnish)
Instructions
- Preheat the oven to 350°F.
- Cook the ground beef and diced onion in a large skillet, breaking up the meat, until no longer pink.
- Add the taco seasoning, Rotel, black beans, refried beans, and enchilada sauce. Cook over medium heat for a few minutes until warm.
- Spread a small amount of the mixture in the bottom of a 9×13 inch casserole dish.
- Cut the tortillas in half, then cut two of the halves in half again.
- Arrange two tortilla halves in the bottom of the pan with the rounded edges toward the center. Fill the top and bottom gaps with a quarter piece of tortilla.
- Top with one-third of the meat mixture and one-third of the cheese.
- Repeat the tortilla, meat, and cheese layers for a second layer.
- For the third layer, use four tortilla halves, then top with the remaining meat mixture and the rest of the cheese.
- Cover with foil and bake for 30 minutes. Remove foil and broil for a few minutes until the cheese is bubbly.
- Remove from the oven, top with sliced green onions, and let stand a few minutes before cutting and serving.
