Tortilla Casserole (Mexican Lasagne)


prep 0:45       total 1:45


6 to 10 servings



1 lb. ground beef
1/2 md. onion, chopped
1 green bell pepper, chopped
1/4 tsp. cumin, or
to taste
1 clove garlic (optional)
2 cans (14 oz. each) Rotel Tomatoes and Green Chiles, lightly drained
1/2 cup salsa
2 cans (1 lb. each) Ranch style black beans, drained
1 can (1 lb.) white shoepeg corn
6 to 8 oz. Monterrey Jack cheese, grated
6 to 8 oz. Cheddar cheese, grated
4 to 6 md. (8-inch) flour tortillas
Salad, tomatoes, olives, sour cream, and green onions, to garnish


Preheat oven to 350°F. Brown ground beef in a large skillet; when meat is half-cooked add onion, green pepper and garlic, if desired. Cook until onions are clear. Add Rotel tomatoes, salsa, beans, corn and cumin to taste; bring to a boil. Simmer for 5 to 10 minutes or until sauce begins to thicken. Remove from heat.

Layer one-third of meat mixture in a 13x9-inch glass pan. Cover meat mixture with a singe layer of tortillas; layer one-third of the cheeses. Cover with another third of the meat mixture, tortillas, and one third of the cheese. Top casserole with the remaining meat and cheese. Bake until sauce bubbles and cheese on top is melted, about 35 to 45 minutes.

Let stand for 10 minutes before serving. Top with salad and desired garnish.

Author's Comments

I found a recipe in a Springfield Junior League cookbook and adapted it to my tastes, and ended up with this casserole. I can\&#039;t take it to any potluck anywhere and expect to have leftovers.<br />
<br />
The original recipe calls for ground turkey, low-fat cheeses and light sour cream. If you are particularly health-conscious, you may want to try that version.

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9 Recipe Reviews


Mary reviewed Tortilla Casserole (Mexican Lasagne) on June 24, 2004

This is a fabulous recipe, I just made it for a gathering of picky family and every single one of them loved it! It makes huge servings, though, one 9x13 pan fed 14 big eaters with some leftovers. Highest praises (and those don't come easily in this house).

Denise Crow

Denise Crow reviewed Tortilla Casserole (Mexican Lasagne) on August 5, 2004

Im a Personal Chef. I needed a Mexican Tortilla Casserole recipe for a client on Tuesdays cook-date. Wow, this is great! Cooked it for my family. Flavor, texture, looks, it's got everything working. A great recipe. I will use this over-and-over again. Chef Denise


uncue75 reviewed Tortilla Casserole (Mexican Lasagne) on February 3, 2005

Very, very good and I hate black beans!


tjtexas reviewed Tortilla Casserole (Mexican Lasagne) on April 19, 2005

I made this recipe for the first time for a guest lunch of 26 people. I made three 9*13 pans and it was a huge hit. I will definitely make it again. One plus is that you can cook everything in one pan then create your lasagne. No huge mess to clean up. I gave out several copies of the recipe. This is a keeper!!


Love, love, love this recipe - as authentic tex-mex as it gets!


kwalilox reviewed Tortilla Casserole (Mexican Lasagne) on January 27, 2008

I started this recipe and then had to leave it for my boyfriend to finish while I attended a short meeting. He forgot to add the corn, added twice as much of the tomato mixture as needed and only half the black beans. He also added the black olives to the mix instead of using it as a topping. Despite all of this, it still tasted great. We both ate a huge helping and had enough left over for at least three more meals - really. We used ground bison instead of ground beef and that worked well.


mrockwell reviewed Tortilla Casserole (Mexican Lasagne) on February 10, 2008

It was easy and very good.



Delicious! It still comes out great if you have to substitute chili beans for the black beans or other varieties of diced tomatoes containing spices. You can get creative with this one and it is always wonderful.