🌮 Mexican Tortilla Casserole
Mexican Tortilla Casserole (sometimes called a “Mexican lasagna”) is a layered, baked dish made with tortillas, seasoned meat or beans, sauce, and cheese. It’s hearty, family-friendly, and easy to customize.
🛒 Ingredients (Serves 6–8)
- 10–12 corn or flour tortillas (corn is more traditional)
- 1 lb ground beef or shredded chicken
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade blend)
- 1 can (15 oz) black or pinto beans, drained
- 1 can (10 oz) enchilada sauce
- 1 can (14 oz) diced tomatoes (optional)
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 cup corn (optional)
- Salt & pepper to taste
Optional toppings: sour cream, avocado, cilantro, green onions, jalapeños.
👩‍🍳 Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook filling: In a skillet, sauté onion and garlic. Add meat and cook until browned. Stir in taco seasoning, beans, tomatoes, and a little enchilada sauce. Simmer 5 minutes.
- Layer:
- Spread a thin layer of sauce in the dish.
- Add tortillas (cut to fit if needed).
- Spread meat mixture.
- Sprinkle cheese.
- Repeat layers (2–3 total), finishing with cheese on top.
- Bake uncovered for 20–25 minutes, until bubbly and golden.
- Rest 10 minutes before slicing. Add toppings and serve.
🌱 Vegetarian Option
Replace meat with:
- Sautéed bell peppers & zucchini
- Extra beans
- Roasted sweet potatoes
🔥 Tips
- Lightly toast corn tortillas first to prevent sogginess.
- Add a layer of refried beans for extra richness.
- Make it spicier with green chiles or chipotle in adobo.
- Great for meal prep — reheats well for 3–4 days.
If you’d like, I can give you:
- A low-carb version
- A slow cooker version
- A freezer-friendly prep guide
- A creamy “white sauce” variation
