Mexican Tortilla Lasagna

Mexican Tortilla Lasagna
  • Prep Time: 15
  • Total Time: 55
  • Servings: 4

Recipe Tags

About this Recipe

Prepare to get cozy tonight with a Mexican inspired lasagna that will become an instant family favourite.


1 lb (500 g) Ground beef
1 Onion, diced
2 Cloves garlic, minced
1 (15 oz) Can green enchilada sauce or green salsa
1 cup (250 mL) Salsa
1 (15 oz) Can corn, rinsed and drained
1 cup (250 mL) Canned black beans, rinsed and drained
2 Tomatoes, diced
2 tbsp (30 mL) Chopped fresh cilantro
1 tsp (5 mL) Cumin
1 tsp (5 mL) Lime juice
Dash of hot sauce
4 Large Dempster’s®WholeGrains™Ancient Grains Tortillas
4 cups (1 L) Shredded Tex Mex cheese


PREHEAT oven to 350°F (180°C). Lightly coat an 8” square (2 L) casserole dish with non stick cooking spray.

HEAT a large skillet over medium high heat. Cook beef, breaking up with a wooden spoon or spatula, until lightly browned, about 10 12 minutes. Remove beef from pan with a slotted spoon. Add onion and garlic to same pan and cook until soft and fragrant. Add the next nine ingredients and beef back into the skillet. Simmer 3 4 minutes.

SPOON a thin layer of the beef mixture on the bottom of the casserole and place tortillas on top, trim to fit a single layer. Spoon 1/3 of the beef mixture over the tortilla and sprinkle with cheese. Repeat layers ending with the beef mixture and the cheese.

BAKE in a preheated oven for 30 40 minutes or until bubbly and heated through. Allow to rest 10 minutes before cutting and serving.


Cut leftover tortilla into strips and toss with 1 tbsp (15 mL) vegetable oil and 1 tsp (5 mL) chilli powder, scatter over the top before baking.

Serve with sour cream.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (7)

Show More Comments

No Comments yet