I had this ridiculous aha moment when my Mexican Lasagna With Doritos actually crisped into the best unexpected crunchy layer and everyone fought over the last piece.

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I messed up dinner and then got obsessed with this Easy Mexican Lasagna. I was low on patience and full of takeout guilt, so I threw together ground beef and salsa and stacked torn tortillas like some angry, delicious experiment.

It turned into a tortilla lasagna that hit every craving without being fussy. I keep making it when I want bold, messy satisfaction that actually feeds a crowd.

And yeah, I eye the leftovers like a hawk. No frills, just layers of spicy tomato and melty cheese that somehow make me forget I ever burned rice.

Mexican Casserole With Tortillas.

Ingredients

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Ground beef or turkey: hearty protein, keeps it filling and cozy.
Yellow onion, finely chopped: sweet bite and soft texture when it cooks down.
Garlic, minced: little punchy aroma that makes it smell like home.
Taco seasoning: zesty spice mix that gives instant taco vibes, no fuss.
Salsa or enchilada sauce: tangy saucy glue that keeps everything saucy and tasty.
Diced tomatoes, drained: fresh tomato brightness without watering things down.
Black beans, rinsed: creamy protein and fiber, plus a nice heft.
Corn, drained: sweet pop and a tiny bit of crunch throughout.
Tortillas, torn to fit: soft layers that soak up the saucy goodness.
Cream cheese or sour cream: silky tang that makes it rich and cozy.
Cheddar cheese, shredded: sharp melty topping that adds gooey, savory bliss.
Monterey Jack or Mexican blend: mild melty stretch and creamy bite.
Vegetable or olive oil: helps brown stuff and prevent sticking, simple.
Salt and black pepper: basic seasoning that actually makes everything sing.
Fresh cilantro, chopped: bright herbal zing if you’re into that fresh hit.
Sliced green onions: little crunchy, oniony pops for freshness and color.

Ingredient Quantities

1 pound ground beef or ground turkey

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 packet taco seasoning (about 1 ounce) or 2 tablespoons homemade taco seasoning

1 cup salsa or 1 cup enchilada sauce

1 (14.5 ounce) can diced tomatoes, drained

1 (15 ounce) can black beans, drained and rinsed

1 cup frozen or canned corn, drained

8 to 10 flour or corn tortillas (6 inch), torn or cut to fit

8 ounces cream cheese, softened or 1 cup sour cream

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack or Mexican blend cheese

2 tablespoons vegetable oil or olive oil

Salt and black pepper to taste

Optional fresh cilantro, chopped, for garnish

Optional sliced green onions, for garnish

How to Make this

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1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with 1 tablespoon oil or spray.

2. Heat 1 tablespoon oil in a large skillet over medium heat. Add 1 finely chopped yellow onion and cook until soft, about 4 minutes, then add 1 pound ground beef or turkey. Brown, breaking it up with a spoon, about 6 to 8 minutes.

3. Stir in 2 minced garlic cloves and 1 packet taco seasoning (or 2 tablespoons homemade seasoning). Cook 30 seconds until fragrant, then add 1 cup salsa or enchilada sauce and the drained 1
4.5 ounce can diced tomatoes. Season with salt and black pepper to taste. Let simmer 3 to 5 minutes so flavors marry.

4. Fold in the drained and rinsed 15 ounce can black beans and 1 cup corn. Taste and adjust seasoning. If the mixture seems too wet, simmer a few more minutes to thicken.

5. While the filling simmers, soften 8 ounces cream cheese in a bowl (or use 1 cup sour cream). Stir until smooth; if using cream cheese you can microwave 20 seconds to make it easier. This is your creamy layer.

6. Tear or cut 8 to 10 six inch flour or corn tortillas to fit the dish; stacking and cutting them with kitchen scissors is quick and messy in a good way.

7. Layering: spread a thin layer of meat mixture on bottom of prepared dish, then arrange torn tortilla pieces to cover. Dollop and spread half the cream cheese mixture over tortillas, sprinkle with a third of the cheddar and some Monterey Jack. Repeat: meat, tortillas, cream layer, cheeses. Finish with a final meat layer if needed and top with remaining cheeses.

8. Cover loosely with foil and bake 20 minutes, then remove foil and bake another 8 to 12 minutes until cheese is melted and bubbly and edges are golden.

9. Let rest 10 minutes before slicing so it holds together better. Cut into squares with a sharp knife or let it cool a bit and scoop sloppy style.

10. Garnish with chopped fresh cilantro and sliced green onions if you like. Leftovers keep well refrigerated for 3 to 4 days and actually taste better the next day.

Equipment Needed

1. Oven (preheated to 375°F / 190°C)
2. 9×13 inch baking dish, lightly greased
3. Large skillet or frying pan
4. Medium mixing bowl for the cream cheese or sour cream
5. Wooden spoon or heatproof spatula for browning and stirring
6. Chef’s knife and a cutting board for onion, cilantro and green onions
7. Kitchen scissors for tearing tortillas (much easier than cutting)
8. Measuring cups and spoons for salsa, spices, oil and cheese
9. Can opener and a colander or sieve to drain beans and tomatoes

FAQ

Q: Can I swap ground beef for turkey or vice versa?

A: Yes, totally. Ground turkey works fine and makes it lighter, but brown it well and season a bit more cause turkey is blander. If using beef, drain excess fat so it doesnt get greasy.

Q: Do I have to use cream cheese or sour cream?

A: No, either one works. Cream cheese gives a thicker, creamier layer; sour cream makes it tangier and a little looser. You can even do half and half if you want the best of both worlds.

Q: Can I make it ahead and reheat later?

A: Yep. Assemble and bake it, then cool and refrigerate up to 2 days. Reheat covered at 350F until warmed through, about 20 to 30 minutes. You can also freeze for up to 2 months; thaw overnight before reheating.

Q: What if I only have large flour tortillas?

A: No problem. Tear or cut them to fit the pan so layers stay even. Larger tortillas might make slightly fewer layers, but itll still be great.

Q: Can I make it vegetarian?

A: Sure. Skip the meat and add extra beans, mushrooms, or cooked lentils. You can also add extra corn and bell peppers for more texture and flavor.

Q: Any tips to keep it from getting soggy?

A: Drain the tomatoes, beans, and corn well. Dont over-sauce each layer and bake until bubbly so excess liquid cooks off. Let it rest 10 minutes after baking so slices hold together better.

Easy Mexican Lasagna Recipe Substitutions and Variations

Ground beef or turkey: swap with 1 pound ground chicken or crumbled firm tofu if you want it lighter or vegetarian, just season a bit more since tofu soaks up flavors.
Cream cheese or sour cream: use 1 cup plain Greek yogurt or 8 ounces ricotta for tang and creaminess, but if using Greek yogurt stir it in off the heat so it wont split.
Shredded cheddar and Monterey Jack: replace with 2 cups pepper jack for a spicy kick, or 2 cups Colby for a milder, creamier melt.
Flour or corn tortillas: use small soft taco shells, pita rounds, or even layers of thinly sliced cooked eggplant or zucchini for a low carb option, just pat them dry so the lasagna doesnt get soggy.

Pro Tips

1. Brown the meat well and let it get a little crust before adding the salsa. That browned bits add big flavor and keep the filling from tasting flat.

2. If the filling seems too wet, drain a bit of the tomato liquid or simmer longer until tighter. Excess moisture will make the casserole soggy, especially with corn or canned tomatoes.

3. Soften the cream cheese completely so it spreads easily. If you have a little extra time, let it sit at room temp for 20 minutes instead of relying only on the microwave.

4. Tear tortillas into varied sizes so they overlap and lock together better. Wetting them very slightly with water or a spray of oil helps them meld into a cohesive layer.

5. Let the dish rest after baking for at least 10 minutes. It firms up as it cools and slices much cleaner, plus flavors calm down and taste better the next day.

Easy Mexican Lasagna Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I had this ridiculous aha moment when my Mexican Lasagna With Doritos actually crisped into the best unexpected crunchy layer and everyone fought over the last piece.

Servings

servings

Calories

589

kcal

Equipment: 1. Oven (preheated to 375°F / 190°C)
2. 9×13 inch baking dish, lightly greased
3. Large skillet or frying pan
4. Medium mixing bowl for the cream cheese or sour cream
5. Wooden spoon or heatproof spatula for browning and stirring
6. Chef’s knife and a cutting board for onion, cilantro and green onions
7. Kitchen scissors for tearing tortillas (much easier than cutting)
8. Measuring cups and spoons for salsa, spices, oil and cheese
9. Can opener and a colander or sieve to drain beans and tomatoes

Ingredients

1 pound ground beef or ground turkey
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 packet taco seasoning (about 1 ounce) or 2 tablespoons homemade taco seasoning
1 cup salsa or 1 cup enchilada sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen or canned corn, drained
8 to 10 flour or corn tortillas (6 inch), torn or cut to fit
8 ounces cream cheese, softened or 1 cup sour cream
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack or Mexican blend cheese
2 tablespoons vegetable oil or olive oil
Salt and black pepper to taste
Optional fresh cilantro, chopped, for garnish
Optional sliced green onions, for garnish

Directions

Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with 1 tablespoon oil or spray.
Heat 1 tablespoon oil in a large skillet over medium heat. Add 1 finely chopped yellow onion and cook until soft, about 4 minutes, then add 1 pound ground beef or turkey. Brown, breaking it up with a spoon, about 6 to 8 minutes.
Stir in 2 minced garlic cloves and 1 packet taco seasoning (or 2 tablespoons homemade seasoning). Cook 30 seconds until fragrant, then add 1 cup salsa or enchilada sauce and the drained 1
5 ounce can diced tomatoes. Season with salt and black pepper to taste. Let simmer 3 to 5 minutes so flavors marry.
Fold in the drained and rinsed 15 ounce can black beans and 1 cup corn. Taste and adjust seasoning. If the mixture seems too wet, simmer a few more minutes to thicken.
While the filling simmers, soften 8 ounces cream cheese in a bowl (or use 1 cup sour cream). Stir until smooth; if using cream cheese you can microwave 20 seconds to make it easier. This is your creamy layer.
Tear or cut 8 to 10 six inch flour or corn tortillas to fit the dish; stacking and cutting them with kitchen scissors is quick and messy in a good way.
Layering: spread a thin layer of meat mixture on bottom of prepared dish, then arrange torn tortilla pieces to cover. Dollop and spread half the cream cheese mixture over tortillas, sprinkle with a third of the cheddar and some Monterey Jack. Repeat: meat, tortillas, cream layer, cheeses. Finish with a final meat layer if needed and top with remaining cheeses.
Cover loosely with foil and bake 20 minutes, then remove foil and bake another 8 to 12 minutes until cheese is melted and bubbly and edges are golden.
Let rest 10 minutes before slicing so it holds together better. Cut into squares with a sharp knife or let it cool a bit and scoop sloppy style.
Garnish with chopped fresh cilantro and sliced green onions if you like. Leftovers keep well refrigerated for 3 to 4 days and actually taste better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.