When I first made this dish years ago, my kids basically turned up their noses at first. “Are you crazy?! MEXICAN Lasagna?!”.
“That sounds awful!”.
“Can I have something else instead???”.
These were just some of their lovely comments.
Once I explained it was lots of yummy taco ingredients layered with tortillas they all felt much better 🙂
It’s now an old favorite in our house.
Plus it is super easy to prepare and it makes a lot so that means leftovers.
And leftovers mean you can cook once and serve it twice…two dinners in one!
How to make Mexican Lasagna
Start with a 9×13 casserole dish and spray with non stick cooking spray.
Then add a few spoonfuls of green chile enchilada sauce.
This is a pretty important step because it will prevent the bottom layer of tortillas from sticking.
The “noodles” part of this lasagna is tortillas, cut in half, and arranged as best you can to form a single layer.
It’s perfectly fine if there are a few gaps.
You could also fill the gaps with more tortillas if you prefer.
Start with a layer of tortillas.
Then pile on some cooked taco meat, corn, green chile enchilada sauce, and cheese.
I browned up a pound of ground beef with a packet of taco seasoning.
Ground turkey could also be used.
Repeat until you have 3 layers of filling and then top it off with one more layer of tortillas.
Top that with the remaining enchilada sauce and cheese.
This bakes in a 375 degree oven for an hour total.
For the first 45 minutes cover it with foil.
Here’s a helpful trick for ya…spray one side of the foil with non stick cooking spray.
Then cover it with the oil side down. This prevents the cheese from sticking to the foil 🙂
Back into the oven uncovered for 15 more minutes and it’s ready!
Now let’s talk toppings!!!
We used sour cream, lime wedges that we squeezed over top, and fresh cilantro for our Mexican Lasagna.
Hot sauce is always a nice addition as well.
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If you like Mexican Lasagna, you might also love…
Cheesy Chicken Mexican Casserole
Taco Stuffed Bell Peppers
Philly Cheesesteak Lasagna
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Taco meat and cheese in between layers of tortilla and baked to perfection
- 1 pound ground beef or turkey
- 1 envelope taco seasoning
- non stick cooking spray
- 2 12 oz cans green chile enchilada sauce
- 8-10 soft taco size tortillas (corn or flour) cut in half
- 1 can corn drained
- 4 cups shredded Mexican blend cheese
- Optional toppings: sour cream, cilantro, lime wedges, hot sauce
Cook the ground beef or turkey according to the directions on the taco seasoning packet. Let the meat come to room temperature.
Spray the bottom and sides of a 9×13 casserole dish with nonstick cooking spray. Add a few spoonfuls of the green chile enchilada sauce and spread evenly.
Place 4 tortilla halves flat in the dish, cut side toward the outer edges of the pan. Arrange so they are in a single layer (it is ok if there are a few small spaces or gaps, or use additional tortilla pieces to fill gaps if needed). (Picture example in post above)
In an even layer sprinkle 1/3 of the cooked taco meat and corn, and 1/4 of the enchilada sauce and cheese. Add another layer of tortillas. Repeat 2 more layers of filling and tortillas. Top with 1 more tortilla layer. Spread the remaining enchilada sauce and cheese.
Spray a piece of foil with more non stick cooking spray, cover the lasagna with the foil, oil side down. (This will prevent the cheese from sticking). Bake in a 375 degree oven for 45 minutes.
Remove the foil and bake an additional 15 minutes.
Serve with sour cream, cilantro, fresh lime wedges to squeeze over top, and/or hot sauce is desired.