Mexican Lasagna Tortilla Layers (Printable)

Tortilla layers with spiced beef, beans, corn, and melted cheese baked to golden perfection.

# What You 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

# 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 softened.
04 - Stir in taco seasoning, chili powder, black beans, corn, and diced tomatoes. Simmer for 5 minutes. Season with salt and pepper.
05 - Lightly grease a 9x13-inch baking dish. Place two tortillas on bottom, tearing as needed to fit.
06 - Spread one-third of meat mixture over tortillas. Sprinkle with one-fourth of cheese.
07 - Repeat layers twice more: tortillas, meat mixture, cheese. Top with final tortilla layer and remaining cheese.
08 - Cover loosely with foil and bake for 25 minutes.
09 - Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
10 - Let rest for 5 minutes before slicing. Garnish with cilantro, jalapeños, and sour cream if desired.

# Expert Advice:

01 -
  • You get all those cozy lasagna vibes but with way more flavor personality
  • It feeds six people easily and somehow tastes even better as leftovers the next day
02 -
  • Tearing the tortillas to fit is completely normal and actually helps them meld together
  • The rest period is non-negotiable or your layers will slide everywhere when you cut
03 -
  • Don't skip draining the beef because excess grease makes the layers slippery
  • Use freshly grated cheese if you can since it melts so much better than the pre-shredded stuff

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