Easy Mexican Taco Lasagna Recipe with Tortillas (No Noodles)

What Makes This Special

• No noodles: Layers of soft corn tortillas keep things gluten-friendly and easy (no boiling or pre-cooking)
• Bold flavor: chorizo, black beans, fire-roasted tomatoes, bell peppers, and a blended seasoning add lots of flavor.
• Enchilada Sauce: canned sauce adds a quick shortcut and holds this Mexican lasagna together.
• Casserole meal: combine everything in a large casserole dish and bake until golden brown.
• Family friendly: kids will love the bubbly, cheesy taco bake and you can feel good about the veggies and protein!

Favorite Lasagna Toppings

• Sliced avocados or guacamole
• Sour cream or Greek yogurt
• Pico De Gallo, salsa, or salsa verde
• Fresh cilantro, sliced or pickled jalapenos, or black olives
• Shredded lettuce

Key Ingredients

This casserole is made of simple ingredients and can easily be customized, if an ingredient can be substituted you will find it below along with any additional notes.

• Extra Virgin Olive oil: I prefer a good olive oil but avocado oil, butter, or vegetable oil can all be substitutes.
• Garlic: add as many fresh garlic cloves as desired. Jarred minced garlic can be a substitute.
• Onion: red onion, white onion, or yellow onion can work in the recipe, omit onion if you prefer.
• Bell peppers: this is an easy way to sneak in some veggies and add some color, substitute for poblano peppers or jalapenos if spice is desired.
• Chorizo: mild or spicy chorizo adds extra flavor, substitute ground beef or ground chicken. Any kind of taco meat will work!
• Seasonings: kosher salt, fresh cracked black pepper, garlic powder, ground cumin, chili powder, and onion powder are used in this skillet dish. Use taco seasoning mix instead if desired, try this homemade taco seasoning.
• Beans: toss in a can of rinsed pinto or black beans for easy protein. Kidney beans or refried beans also work.
• Frozen corn: a bag of frozen sweet corn is an easy way to incorporate veggies and a little color. Canned corn can be used.
• Tortillas: I prefer corn tortillas but soft flour tortillas will also work!
• Enchilada sauce: cans of enchilada sauce add quick flavor and moisture to the dish.
• Shredded cheese: I like a Mexican cheese blend. Other cheese like cheddar cheese or pepper jack will work.
• Tomatoes: canned, fire roasted tomatoes add flavor and a smoky flavor. Fresh tomatoes or plain diced tomatoes will also work.

How to Make The Taco Lasagna

Let’s talk a little about how to make the Easy Mexican Taco Lasagna Recipe with Tortillas (No Noodles) (The printable instructions are in the recipe card below.)

Quick Overview:

• Sauté onion and peppers, add in garlic and seasonings.
• Mix in chorizo, brown until cooked. Mix in corn, beans, tomatoes, and sauce.
• Layer tortillas, sauce, cheese, and meat mixture.
• Baked, slice, and enjoy.

• Preheat oven to 350 degrees F. Grease a casserole dish with cooking spray and set aside. In a mixing bowl combine the Colby and pepper jack cheese.
• In a large skillet heat olive oil over medium-high heat. Add in onion and diced pepper, sauté for 3-4 minutes until onions start to soften. Add in minced garlic and seasonings. Stir to combine and sauté for 1-2 more minutes.
• Add in the ground chorizo and brown over medium-high heat until cooked through. Add in the diced tomatoes, beans, corn, and one can of enchilada sauce, stir to combine.

• To layer the lasagna, place 4 tortillas (it helps to cut them in half so they better fit the flat side of the dish) in the bottom of the prepared dish. Take the remaining can of enchilada sauce and pour 1/4 over the tortillas. Add 1/3 of the meat mixture and spread out evenly. Top with 1/4 of the cheese blend.
• Top with 4 more tortillas, 1/4 of the enchilada sauce, 1/3 of the meat mixture, and 1/4 of the cheese blend. Repeat this process 3 to 4 times
• or until all ingredients have been used. Finish with a layer of tortillas, sauce, and cheese.

• Bake at 350 degrees for 20 minutes or until bubbly and golden brown, if desired broil on high for a few minutes to give the cheese a nice crust.
• Let sit for a few minutes before slicing and serve topped with sour cream, avocado, cilantro, or your favorite taco toppings.

Recipe Notes:

• Slice tortillas in half to make them better fit the casserole dish (see above). They could be left whole if using a round casserole dish.
• Layer ingredients as many times as need to use all ingredients, finish with a layer of cheese.
• See above for ingredients substitutions.

Tools I Recommend

• Box Grater – I use this all the time to shred my own cheeses, shred veggies, or fruit. Shredding your own cheese makes all the difference!
• Rectangular Baking Dish – the perfect size dish for this lasagna! I have a couple casserole dishes on hand in different sizes and shapes for a fun table spread. You never know when you will need more than one pan!
• Braising Pan – I love this pan for whipping up sauces or sautéing veggies like the onion and garlic. The high sides are great for keeping messes in.

More Family Dinner Recipes

Enjoying this taco casserole, try these other comfort meals perfect for busy weeknights or Sunday night family dinner:

• Swedish Meatballs – pork and beef meatballs in a creamy beef gravy.
• Skillet Turkey Tater Tot Casserole – the classic version of tater tot casserole.
• Mexican Tater Tot Casserole – the classic tater tot casserole but with a flavorful spin.
• Classic Layered Lasagna – ground beef mixture layered with noodles and three different cheeses.
• Mexican Chicken & Rice Skillet – a low prep skillet meal with chicken thighs and rice.

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