Dec 242022

Mexican Tortilla Lasagna


  • I lb ground beef
  • 1 can black beans
  • 1 pkg taco seasoning
  • 1 can corn
  • 1 16 oz can refried beans
  • 1 29 oz (or 2 – 15 oz) cans diced tomatoes
  • 1 jalapeno or poblano pepper, seeded & diced
  • 2 cups shredded cheddar or Mexican blend cheese
  • 1/2 white or yellow onion, diced
  • 9 – 8in flour tortillas
  • 1 cup water


  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking pan with cooking spray.
  • In a large skillet, cook the beef, pepper and onion over medium-high heat until meat is no longer pink. Drain off any fat.
  • Add water and taco seasoning packets. Bring to a boil. Reduce heat and then simmer the sauce, uncovered, for 3 minutes.
  • Add black beans and diced tomatoes. Simmer for 10 minutes
  • Place 2 tortillas in the bottom of a greased 13×9-in. baking dish. Cut a third tortilla into quarters and piece it together in any holes to make as much of a complete layer of tortillas as possible.
  • Spread with half of the refried beans and then top half of the beef mixture.
  • Sprinkle with 1 cup cheese.
  • Repeat layers (3 tortillas, remaining beans, remaining beef, 1 cup of cheese).
  • Cover with foil and bake at 350° for 30 minutes or until heated through and cheese is melted.


  • Serve with fresh cilantro, sour cream, sliced avocado and or sliced black olives
  • Last time I made this, I added one layer of the Kroger brand white queso with jalapeno processed cheese. Added a little kick.
  • When making this for two, I use and 8×8 baking dish, 1-15oz can of tomatoes, frozen corn so that I can use half as much without wasting it), and 4 tortillas.

**All credit to for this recipe idea.