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Close-up of melted cheese, avocado slices, and jalapeños on top of baked Mexican lasagna.

Easy Mexican Taco Lasagna Recipe with Tortillas (No Noodles)

5 from 1 vote
Tortillas layered with enchilada sauce, cheese, and a mix of chorizo, pepper, beans, tomatoes, and more! This is classic layered lasagna meets enchilada flavor. A quick, filling, family-friendly weeknight meal.
Servings 8 servings
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes

Equipment

Ingredients

  • 12 Corn or flour tortillas six inch tortillas
  • 2 10 oz. cans Red enchilada sauce mild or medium
  • 2 tbsp Olive oil
  • 1 medium Red onion finely diced
  • 2 small Bell peppers diced
  • 2-3 cloves Garlic minced
  • 1 tsp Kosher salt
  • Fresh cracked black pepper
  • 1 tsp Garlic powder
  • 1 tsp Ground cumin
  • 1/2 tsp Onion powder
  • 1/2 tsp Chili powder
  • 1 lb. Mexican Chorizo, uncooked ground
  • 1 14.5 oz. can Fire roasted diced tomatoes drained
  • 1 15.5 oz. can Pinto beans drained
  • 12 oz. Frozen sweet corn
  • 6 oz. Colby cheese shredded
  • 6 oz. Pepper jack cheese shredded
  • Avocado, cilantro, or sour cream for topping

Instructions

  • Preheat oven to 350 degrees F. Grease a casserole dish and set aside. In a mixing bowl combine the Colby and pepper jack cheese.
  • In a large braising pan 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.
    2 tbsp Olive oil, 1 medium Red onion, 2 small Bell peppers, 2-3 cloves Garlic, 1 tsp Kosher salt, Fresh cracked black pepper, 1 tsp Garlic powder, 1 tsp Ground cumin, 1/2 tsp Onion powder, 1/2 tsp Chili powder
  • 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.
    2 10 oz. cans Red enchilada sauce , 1 lb. Mexican Chorizo, uncooked, 1 15.5 oz. can Pinto beans, 12 oz. Frozen sweet corn , 1 14.5 oz. can Fire roasted diced tomatoes
  • 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.
    12 Corn or flour tortillas , 6 oz. Colby cheese, 6 oz. Pepper jack cheese
  • 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.
    Avocado, cilantro, or sour cream

Notes

*Seasonings can be substittued with pre-made taco seasoning. 
*Use ground beef, ground chicken, or ground turkey instead of chorizo if desired. 
*See photo how-to above for help layering the lasagna! The basic layers are:
  • Tortillas 
  • Enchilada sauce
  • Meat mixture 
  • Cheese
This will be repeated 3-4 times depending on the size of your casserole dish. I like to slice the tortillas in half and place the flat side along the outside of the dish so there is an even layer of tortillas.

Nutrition

Serving: 1servingCalories: 464kcalCarbohydrates: 29gProtein: 24gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 75mgSodium: 609mgPotassium: 308mgFiber: 4gSugar: 5gVitamin A: 1287IUVitamin C: 28mgCalcium: 347mgIron: 2mg
Author: Rachel Walker
Calories: 464kcal
Cost: $$
Course: Entree
Cuisine: American, Mexican American
Keyword: casserole, Enchiladas, Family Dinner, Lasagna, Three Cheese, Weeknight Dinner