Mexican Lasagna (Taco Lasagna) Recipe

Mexican Lasagna (Taco Lasagna) Recipe

How To Make Mexican Lasagna (Taco Lasagna)

This is not your typical lasagna recipe. Mexican lasagna is made of meaty ground beef, flavorful spices, and tortillas layered in one casserole.

Preparation: 45 minutes
Cooking: 45 minutes
Total: 1 hour 30 minutes



  • extra virgin olive oil
  • lbsground beef,or ground turkey
  • 1tspsalt
  • 1tbspchili powder
  • 1tbspground cumin
  • 1tbspground coriander seeds
  • ¼tspcayenne
  • 14ozbeans,(1 can) refried pinto or you can make your own refried beans
  • 2medium onions,chopped, about 2 ½ cups
  • 1red bell pepper,stem and seeds removed, chopped about 1 cup
  • 3garlic cloves,peeled and minced
  • 28oztomatoes,(1 can) crushed or diced, preferably “Fire Roasted”
  • 7ozAnaheim chiles,(1 can) diced green
  • ½tspdried oregano
  • 12corn tortillas,6-inch, choose sturdy tortillas mad with yellow corn
  • 2cupsMonterey Jack cheese,coarsely grated about 8 oz
  • 2cupscheddar cheese,coarsely grated mild about 8 oz

To Serve:

  • sour cream
  • avocado
  • cilantro
  • iceberg lettuce


  1. Heat 2 tablespoons of olive oil in a large sauté pan or cast-iron frying pan on medium-high heat. Add the ground meat, breaking it up as you add it.

  2. Sprinkle with salt. Sprinkle on the chile powder, cayenne, cumin, and coriander. Increase the heat to high. Add another 2 tablespoons of olive oil.

  3. Do not stir the meat unnecessarily. Allow the meat to brown on one side, and then stir it so the other side can be browned. As soon as the meat is browned, remove the pan from the burner.

  4. Use a slotted spoon to remove the meat from the pan to a bowl. Set aside.

  5. Add another tablespoon of olive oil to the empty pan used to cook the meat and set over medium heat.

  6. Add the onions and chopped bell peppers. Cook until onions have softened for about 5 minutes. Add the garlic, cook for an additional 1 minute. Add the diced tomatoes, green chiles, and oregano.

  7. Bring to a simmer. Simmer gently for 15 to 20 minutes while you prepare the tortillas.

To cook the tortillas:

  1. While the sauce is simmering, soften the tortillas by frying them in a little oil. In a 9-inch skillet, heat ½ cup of olive oil on medium-high heat until it is sizzling hot, but not smoking.

  2. Cook the tortillas one at a time for 5 seconds on each side. Remove the tortillas with a metal spatula or tongs and place them on a plate lined with paper towels to soak up the excess oil.

To assemble the casserole:

  1. In a baking dish, arrange 4 tortillas in one layer, overlapping slightly.

  2. Spread half of the bean mixture evenly over tortillas in the dish and top with half of the meat mixture. Sprinkle one-third of the cheese over the meat and spread half of the sauce over the cheese.

  3. Repeat layering of tortillas, beans, meat, cheese, and sauce and top with the remaining 4 tortillas. Sprinkle remaining cheese over tortillas.

  4. Bake casserole on the middle rack in the oven at 350 degrees F for 35 minutes until the casserole is heated through and the cheese is completely melted and bubbling.

  5. Cool and serve. Let the casserole stand for 10 to 15 minutes before serving.

  6. Serve with sour cream, chopped avocado, chopped cilantro, and thinly sliced iceberg lettuce on which has been sprinkled with vinegar and salt.


  • Calories: 1039.68kcal
  • Fat: 77.24g
  • Saturated Fat: 38.41g
  • Trans Fat: 2.39g
  • Monounsaturated Fat: 25.55g
  • Polyunsaturated Fat: 4.08g
  • Carbohydrates: 31.92g
  • Fiber: 6.53g
  • Sugar: 7.71g
  • Protein: 57.11g
  • Cholesterol: 214.33mg
  • Sodium: 1155.03mg
  • Calcium: 1238.27mg
  • Potassium: 917.43mg
  • Iron: 4.30mg
  • Vitamin A: 518.90µg
  • Vitamin C: 59.21mg
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