Mexican Lasagna with Corn Tortillas

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My Mexican Lasagna with Tortillas, also known as Taco Lasagna and Mexican Casserole, is by far the best taco bake recipe you will ever taste! It is a drool-worthy dish that can easily be made ahead of time and is perfect for potlucks and entertaining.

The Best Mexican Lasagna

If you love Mexican cuisine, you are going to fall head-over-heels for this corn tortilla lasagna.

Unlike a traditional lasagna recipe, Mexican tortilla lasagna requires very little prep. Plus, because it calls for corn tortillas, you can enjoy this recipe on a gluten-free meal plan. That’s right – it’s a gluten-free lasagna!

I made this dish for dinner on Sunday and we had the left overs today for dinner and my husband said don’t lose this Recipe. This was very good.👍

Patricia

Mexican Lasagna Recipe Ingredients

• Ground Beef: I tend to use lean ground beef, but any ground meat works! You can swap it out for ground chicken, ground turkey, pork, or my favorite, ground chorizo!
• Taco seasoning packet: For ease, you can just use your favorite seasoning packet. Alternatively, try my homemade taco seasoning!
• Water: You’ll need some water to add to the meat so it can simmer in the seasonings.
• Green onions: I prefer the spicy flavor of green onions, but you can also use red, yellow, or white onion.
• Corn kernels thawed: Thawing the corn ensures that it cooks evenly! You don’t need to fully cook it; just rinse off the ice, or heat the corn briefly in the microwave.
• Salsa: Pick your favorite flavor. I use restaurant style mild salsa, but salsa with black beans or smokey chipotle is great too!
• Corn tortillas: It’s important to use corn tortillas, not flour. Flour tortillas will get mushy in the casserole.
• Hatch chiles: Hatch chiles have an incredible flavor if you can find them! If you can’t, I recommend using canned green chiles. Alternatively, you can use a sauteed jalapeno.
• Mexican Blend cheese: Mexican blend has a great blend of flavors if you want the ease of shredded cheese. If you’re shredding your own, I recommend Monterey Jack cheese or pepper jack for spice!
• Enchilada sauce mild: I like finishing off the casserole with enchilada sauce!
• Chopped green onions and fresh tomatoes for garnish, if desired
• Optional: Diced red bell pepper, black olives, black beans

How to Make Mexican Lasagna

1. Preheat oven to 350°F. Heat a large skillet greased with cooking oil over medium heat.
2. When the pan is hot and shimmering, add ground beef and break it into pieces using a wooden spoon or spatula.Let it begin to brown, and then break the beef into smaller pieces. Cook until all beef is broken up and browned.
   
3. Combine cooked ground beef with taco seasoning, water, and green onions. Stir in salsa and corn until well-combined.
4. Spray a 9 by 13-inch pan with non-stick spray. Begin layering lasagna by placing a layer of tortillas along the bottom.
   
5. Top with a third of the diced hatch chiles, ground beef mixture, Mexican cheese blend, and enchilada sauce.
6. Repeat layers twice in that order, topping it all off with cheese.
   
7. Cover with foil and bake at 350°F for 45 minutes.
8. After 45 minutes, remove foil and bake an additional 10 minutes.
9. Allow taco lasagna to sit, loosely covered, for 10-15 minutes before serving.
10. Top with chopped green onions and fresh diced tomatoes, if desired. Serve, and enjoy!

Made this last night.. it was absolutely amazing. I didn’t have a can of red enchilada sauce, so I used green, but it was a big hit at this house. Thanks for sharing. Will be a regular now. 

@tiffroobear777. 

Mexican Lasagna with Tortillas Expert Tips

• Adjust the spice by using diced jalapeno, hot salsa, or powdered chiles! Alternatively, reduce the spice by using mild salsa and adding more cheese.
• Any ground meat will work great– even plant-based protein! Just make sure to cook ground poultry for long enough, as it has a longer cook time than beef. If you want my favorite, try raw ground chorizo!
• Customize to perfection! Try other taco toppings for this taco lasagna, like avocado crema, sour cream, homemade guacamole, refried beans, or cilantro. All the best taco toppings pair well with this recipe!
• Don’t use regular lasagna noodles– there isn’t enough sauce for noodles to cook properly, and this casserole is designed to come together around that delicious corn tortilla flavor.
• To add bulk, try adding Mexican rice as another layer.
• I tend to use frozen corn, but you can also use canned corn or leftover Elote!

Gluten-Free Mexican Lasagna

• To make this a true gluten-free recipe, look for gluten-free taco seasoning. McCormick makes a gluten free taco seasoning perfect for this recipe, or you can make your own following my Taco Seasoning recipe.
• Check the enchilada sauce you’re using to make sure it’s gluten-free. Old El Paso enchilada sauce is naturally gluten-free.
• Make sure you’re using gluten-free tortillas. While corn tortillas are naturally gluten-free, double-check the packaging to make sure they weren’t processed with products containing gluten. It’s always good to check!

Vegetarian Mexican Lasagna

• You can easily make this lasagna vegetarian by substituting the beef for vegan ground beef.
• Alternatively, use 2 cans of drained pinto or black beans.
• You can also swap the meat out for sauteed peppers and onions.

Taco Lasagna Recipe Storage

This is a fantastic recipe to freeze and reheat later– I love making it on the weekend and eating it all week!

• Refrigerator: Cover the casserole dish tightly in plastic wrap or foil and store for up to 4 days in the fridge. Alternatively, transfer to airtight containers in the fridge to save space.
• Freezer: Once fully cooled, wrap the casserole dish in foil and place in the freezer for up to 3 months. Reheat in the oven for 30 minutes from frozen, or let thaw overnight in the fridge! Alternatively, you can freeze it before baking it and bake as directed plus 15 minutes.

Leftover Taco Meat Recipes

Transform your taco leftovers with my list of leftover taco meat recipes!

See the list →

Mexican Lasagna Corn Tortillas FAQ

How to Reheat Taco Lasagna

In the Oven

1. To reheat it in the oven, transfer to an oven-safe dish (if you removed it from its original baking dish), and cover it with foil.
2. After preheating the oven, bake at about 325°F for around 20 minutes or until heated through.

In the Microwave

1. If you want to reheat a smaller portion in the microwave, simply add your taco lasagna to a microwave-safe container and heat it on HIGH for one to two minutes, or until heated through.

One of the many wonderful things about Mexican recipes is that you’ll enjoy it even more the second time around- it only tastes better as it rests!

Readers Love This Recipe

Love it! ❤️ Kids and boyfriend loved it too. Definitely making again 😋

@ashsavk

I loved it!!! My family loved it. I didn’t get a picture of it before everyone got into it but they devoured it!

@mirandaleighgbp

Super yummy and easy! Love it

@skyeertel

What to Serve with Mexican Lasagna

• Mexican Street Corn
• Grilled Corn on the Cob for extra corn. This grilled corn is delicious!
• Tomato Cucumber Salad
• Elote Casserole
• Carlota de Limon or Key Lime Pie Bars for dessert!

Taco Lasagna with Corn Tortillas

My family has been a huge fan of this Mexican lasagna recipe since I first made it years and years ago. Now, it’s a regular dinner – especially when we have the grandkids over!

Recipe

Mexican Lasagna with Corn Tortillas

Isabel Laessig

A tasty casserole the entire family will enjoy. Make ahead instructions included in this easy recipe that is perfect for back-to-school dinners. It’s an excellent menu choice for this busy time of year!

4.45 from 145 votes

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Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Mexican

Servings 8

Calories 654 kcal

Equipment

• Sharp knife
• Skillet
• Wooden spoon
• 9×13" baking dish
• Nonstick spray
• Aluminum foil

Ingredients

  

1x2x3x

• 2 pounds ground chuck cooked and drained – see note 1
• 1.25 ounce taco seasoning packet
• ¾ cup water
• 1 cup green onions chopped
• 1 cup corn kernels thawed
• 16 ounce salsa your choice
• 18 corn tortillas 6 inch tortillas
• 20 ounces hatch chiles five 4 oz. cans, diced
• 1 pound Mexican Blend cheese grated
• 10 ounce enchilada sauce mild
• Chopped green onions and fresh tomatoes for garnish, if desired

Instructions

 

• Preheat oven to 350°F. Heat a pan greased with cooking oil over medium heat. When the pan is hot and shimmering, add ground beef and break it into pieces using a wooden spoon or spatula.Let it begin to brown, and then break the beef into smaller pieces. Cook until all beef is broken up and browned.
• Combine cooked ground beef with taco seasoning, water, and green onions. Stir in salsa and corn until well-combined.
• Spray a 9 by 13-inch baking dish with non-stick spray. Begin layering lasagna by placing a layer of tortillas along the bottom.
• Top with ⅓ of the diced hatch chiles, ground beef mixture, Mexican cheese blend, and enchilada sauce.
• Repeat layers twice in that order, topping it all off with cheese.
• Cover with foil and bake at 350°F for 45 minutes. After 45 minutes, remove foil and bake an additional 10 minutes.
• Allow taco lasagna to sit, loosely covered, for 10-15 minutes before serving. Top with chopped green onions and fresh diced tomatoes, if desired. Serve, and enjoy!

Final StepPlease leave a rating and comment below to tell me what you think of the recipe! This helps me know which recipes you’re looking for, so I can continue to provide you with high-quality recipes at no cost.

Video

Notes

• Make-ahead Tip: Prepare the beef layer of ground beef, taco seasoning, water, and green onions, then refrigerate until ready to assemble. Add the corn and salsa, then simply assemble the Mexican lasagna and bake as directed.
• You can use frozen corn kernels to make this easy lasagna recipe, or you can use leftover corn from one of our corn recipes!
• Add a little extra spice to the dish with jalapenos.
• When browning the ground beef, try not to stir it around too much in the pan. To really let it brown, it needs to have the time to stick to the pan. Break it up as you go along, but otherwise, leave it alone.
• I add additional corn to the meat mixture after browning to put my own spin on things. To finish it off, I sprinkle it with green onions and fresh tomatoes. This give it a deliciously fresh flavor!

Nutrition

Calories: 654kcalCarbohydrates: 36gProtein: 37gFat: 40gSaturated Fat: 18gCholesterol: 134mgSodium: 1829mgPotassium: 651mgFiber: 7gSugar: 9gVitamin A: 1430IUVitamin C: 14.9mgCalcium: 452mgIron: 4.1mg

Keyword Mexican lasagna, mexican lasagna recipe, recipes with corn tortillas