Best 3 Layered Tortilla Lasagna Recipes

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Indulge in a culinary masterpiece that combines the flavors of lasagna and Mexican cuisine – the Layered Tortilla Lasagna. This tantalizing dish features layers of soft tortillas, savory ground beef, a rich tomato sauce, a creamy cheese filling, and a sprinkling of Parmesan cheese. Each bite offers a harmonious blend of Mexican spices, melted cheese, and the comforting flavors of lasagna. Explore our collection of Layered Tortilla Lasagna recipes, ranging from traditional to innovative variations, each offering a unique twist on this delectable dish. From a classic recipe that stays true to the original flavors to a vegetarian version packed with roasted vegetables, there's a Layered Tortilla Lasagna recipe perfect for every taste. Get ready to embark on a culinary journey that will leave your taste buds wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

TORTILLA LASAGNA



Tortilla Lasagna image

I found a similar recipe online and experimented with the ingredients to create this delicious lasagna. It was an instant hit with my family! They love spicy food, and this simple dish has become a new favorite. -Lynn Smith, Warrensburg, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

1 pound ground beef
1 cup water
1 envelope taco seasoning
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1-1/2 cups sour cream
1-1/2 teaspoons chili powder
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 tablespoon cornmeal
10 flour tortillas (6 inches)
1 cup salsa
1 small onion, sliced

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, taco seasoning, garlic powder and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, in a small bowl, combine sour cream and chili powder. In a large bowl, combine cheeses; set aside. Sprinkle cornmeal into a greased 13x9-in. baking dish. , Arrange five tortillas, overlapping, in the bottom of prepared dish; spread with 1/2 cup salsa. Layer with half of the meat mixture, onion and sour cream mixture. Sprinkle with 1-1/2 cups cheese mixture. Repeat layers. , Bake, uncovered, at 375° for 40 minutes. Sprinkle with remaining cheese mixture. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 568 calories, Fat 36g fat (21g saturated fat), Cholesterol 125mg cholesterol, Sodium 1180mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 0 fiber), Protein 29g protein.

STACKED BEEF ENCHILADAS (AKA MEXICAN LASAGNA)



Stacked Beef Enchiladas (AKA Mexican Lasagna) image

With layers of corn tortillas, spicy ground beef, salsa and cheese, this stacked beef enchilada casserole is a family-pleaser.

Provided by Jennifer Segal

Categories     Dinner

Time 1h5m

Yield 8

Number Of Ingredients 16

1½ pounds 90% lean ground beef
½ teaspoon baking soda
2 tablespoons vegetable oil
1½ teaspoons chipotle chili powder (see note)
2½ teaspoons ground cumin
¾ teaspoon salt
4 large vine-ripened tomatoes (about 1.3 lb), quartered
2 medium yellow onions, cut into ½-inch wedges
¼ cup vegetable oil
6 cloves garlic, peeled
2 teaspoons salt
1 teaspoon ground cumin
⅛ teaspoon cayenne pepper
¼ cup cilantro leaves
10 (8-in) yellow corn tortillas, cut into quarters (I use Mission brand)
4 cups (12 oz) shredded Mexican blend cheese

Steps:

  • In a large bowl, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes.
  • While the beef sits, prepare the sauce. Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with aluminum foil.
  • Toss the tomatoes, onions, and garlic with the vegetable oil directly on the prepared baking sheet. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula). Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky. Add the cilantro and pulse until the cilantro is chopped. Set the sauce aside.
  • Heat the oil in a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes. Add the chili powder, cumin, and salt and cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.
  • To assemble: Preheat oven to 350°F and move the oven rack to the center position. Lightly oil a 9x13-in glass or ceramic baking dish.
  • Set aside 1 cup of the sauce for the top of the casserole. (You want to ensure that you have enough to cover the top layer of tortillas, otherwise they won't cook through.)
  • Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly. Spoon half of the beef (and any juices) over the tortillas. Top with half of the sauce and ⅓ of the cheese. Repeat with another layer of tortillas, the remaining beef, remaining sauce, and ⅓ of the cheese. Top with the remaining tortillas. Spread the reserved sauce over the tortillas and cover completely. Sprinkle the remaining cheese evenly over top. Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.
  • Note: Chipotle chili powder is smoky and hot and makes this dish a little spicy. For a milder dish, replace the chipotle chili powder with ancho chili powder, which isn't as hot.
  • MAKE-AHEAD/FREEZER-FRIENDLY INSTRUCTIONS: The casserole can be prepared ahead of time, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months before baking (if frozen, defrost in the refrigerator before cooking). It can also be fully baked, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months. To reheat: defrost if necessary and heat the covered casserole in a 350°F oven for about 30 minutes, or until hot. If you'd rather reheat individual servings, small portions can be zapped in the microwave for 1 to 2 minutes.

Nutrition Facts : Calories 491, Fat 32 g, Carbohydrate 21 g, Protein 30 g, SaturatedFat 11 g, Sugar 4 g, Fiber 3 g, Sodium 608 mg, Cholesterol 96 mg

FAVORITE MEXICAN LASAGNA



Favorite Mexican Lasagna image

Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors. -Tina Newhauser, Peterborough, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

1-1/4 pounds ground beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1/4 teaspoon pepper
6 flour tortillas (10 inches)
3 cups shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. , Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture., Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. , Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.

Nutrition Facts : Calories 448 calories, Fat 19g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1240mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 8g fiber), Protein 22g protein.

Tips:

  • Use fresh tortillas: Fresh tortillas will give your lasagna a better texture and flavor than store-bought tortillas.
  • Don't overcook the tortillas: Overcooked tortillas will be tough and chewy. Cook them just until they are slightly softened.
  • Use a variety of fillings: The possibilities for fillings are endless! Some popular options include ground beef, sausage, vegetables, and cheese.
  • Layer the lasagna carefully: Be sure to layer the lasagna evenly so that each layer is cooked through.
  • Bake the lasagna until it is bubbly and golden brown: This will ensure that the lasagna is cooked through and that the cheese is melted and gooey.

Conclusion:

Layered tortilla lasagna is a delicious and easy-to-make dish that is perfect for any occasion. With its simple ingredients and customizable fillings, it's a surefire crowd-pleaser. So next time you're looking for a quick and easy meal, give layered tortilla lasagna a try!

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