This Mexican Tortilla Casserole layers tender tortillas with seasoned ground turkey, a savory tomato filling, and plenty of melted cheese. It’s a simple, family-friendly dinner that comes together in about 40 minutes and begs for a squeeze of lime and a sprinkle of cilantro.
If you enjoy layered comfort dishes like skillet lasagna, this Mexican take is a great weeknight alternative. The casserole uses tortillas instead of pasta and features a zesty filling made with ground turkey, tomatoes, beans, corn and warming taco spices.
It’s easy to adapt: swap the ground turkey for beef, chicken, pork or a plant-based substitute, use flour or corn tortillas, and top with your favorite garnishes. For best texture, lightly fry the tortillas before layering so they stay intact and don’t turn mushy while baking.
Why you’ll love this recipe
- Layers of soft tortillas and a hearty, flavorful ground turkey filling baked with melted cheese.
- Family friendly, satisfying and ready in around 40 minutes.
- Toasting or lightly frying the tortillas prevents a soggy casserole and keeps the layers distinct.
- Customizable: choose your preferred ground meat, tortillas and mix-ins; use corn tortillas for a gluten-free version.
- Most of the filling can be made ahead, which speeds up weeknight dinners.
Recipe ingredients
This casserole calls for familiar pantry staples and fresh aromatics. Quantities are given in the recipe card below.
- Ground turkey. Substitute with ground beef, chicken, pork, or a plant-based ground alternative if desired.
- Tortillas. Flour or corn tortillas work. For best results, lightly fry each tortilla for 20–30 seconds per side to help them keep their structure during baking.
- Aromatics. Onion and garlic build the base flavor for the filling.
- Diced tomatoes. Fire-roasted tomatoes add depth. For a saucier casserole, stir in a 15-ounce can of tomato sauce with the diced tomatoes.
- Beans. Canned black beans are convenient; rinse and drain before adding.
- Corn. Adds color and sweetness; use fresh, frozen or canned.
- Taco seasoning. Use your favorite blend or a homemade mix.
- Tomato paste. Helps thicken the filling and intensify tomato flavor.
- Cheese. Cheddar, Monterey Jack or a Mexican blend work well.
- Lime and cilantro. Fresh lime brightens the dish; cilantro adds fresh, herbaceous flavor.
See the recipe card below for exact ingredient amounts and full instructions.
How to make Mexican lasagna
This Mexican tortilla casserole—also called Mexican lasagna—is assembled in layers: meat and tomato filling, tortillas, and cheese. It bakes quickly and finishes with a bubbling, golden top.
Pro tip: Lightly fry tortillas in a little oil until just golden (20–30 seconds per side) so the layers stay intact and aren’t overly soft when baked.
Overview of the method is provided here; follow the recipe card below for detailed step-by-step instructions.
- Preheat oven to 350°F. Lightly toast tortillas in a skillet for 20–30 seconds per side; set aside on paper towels.
- Sauté chopped onion in a large pan with oil until softened. Add ground turkey and cook, breaking it up, until nearly done. Stir in minced garlic and taco seasoning briefly.
- Add diced tomatoes (and tomato sauce if you prefer a saucier filling), scrape up browned bits, then stir in tomato paste, corn and drained black beans. Cook a few minutes until flavors meld; finish with lime juice, salt, pepper and half the chopped cilantro.
- Grease a 13×9-inch baking dish. Spread one third of the turkey mixture over the bottom, layer half the tortillas (overlapping as needed), then add another third of the turkey mixture and some cheese.
- Repeat with remaining tortillas, turkey mixture and cheese. Bake about 20 minutes, until hot and bubbly.
- Let rest 10 minutes before serving. Garnish with cilantro, sour cream and sliced jalapeños if desired.
Recipe FAQs
You can prepare the filling up to two days ahead and refrigerate it. For best texture, assemble the casserole just before baking so the tortillas don’t get soggy.
Both flour and corn tortillas work. Corn tortillas offer a naturally gluten-free option. For flour tortillas, use soft taco size and halve them to fit the dish.
Lightly frying or toasting the tortillas before layering helps them maintain structure and reduces the chance of a soggy texture.
Yes. Replace the turkey with a plant-based ground meat or increase the beans and add extra vegetables for a satisfying vegetarian version.
Serving suggestions
This casserole is hearty on its own but pairs beautifully with fresh toppings and simple sides.
- Top with guacamole, pico de gallo or a dollop of sour cream.
- Serve alongside Mexican-style rice, a sweet corn cake or warm tortillas.
- Brighten the plate with a crisp salad or a light cabbage slaw to balance the richness.
Recipe notes
- Pro tip: Prep ingredients in advance and cook the filling up to 1–2 days ahead to speed dinner prep.
- For a saucier casserole, add a 15-ounce can of tomato sauce along with the diced tomatoes.
- Both flour and corn tortillas work; adjust how you layer them based on size.
- Store leftovers in the refrigerator for up to 3 days or freeze portions for up to 3 months.
More Mexican recipes you’ll love
- Chicken enchiladas
- Grilled fish tacos
- Ground turkey tacos
- Mexican quinoa
- Cheesy Mexican rice skillet
- Sweet potato and black bean enchiladas
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so the author can see your creations.
Mexican Tortilla Casserole
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 lb. lean ground turkey
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning
- 15 ounces fire roasted diced tomatoes
- 3 tablespoons tomato paste
- 1 cup corn (fresh, frozen or canned)
- 15 ounces black beans, rinsed and drained
- Salt and freshly ground black pepper, to taste
- 1 lime, juiced (plus more for serving)
- 1/4 cup freshly chopped cilantro
- 6 tortillas (soft taco sized, halved, or use corn tortillas)
- 1 1/2 cups grated cheese
- Cilantro leaves, sour cream and sliced jalapeños for serving (optional)
Instructions
- Preheat oven to 350°F. Lightly brush or spray a skillet with oil and cook each tortilla 20–30 seconds per side until just golden. Set on paper towels.
- Heat olive oil in a large sauté pan over medium. Cook the onion 4–5 minutes until softened. Add the ground turkey and break it up; cook until almost done. Stir in garlic and taco seasoning for 30 seconds.
- Add diced tomatoes and scrape up any browned bits. Stir in tomato paste, corn and black beans. Cook 4–5 minutes until heated through. Remove from heat and season with salt and pepper, then stir in lime juice and half the cilantro.
- Grease a 13×9-inch baking dish. Spread one-third of the turkey mixture over the bottom. Layer half the tortillas, overlapping slightly, then add another third of the mixture and 3/4 cup of cheese.
- Repeat with remaining tortillas, turkey mixture and cheese. Bake 20 minutes or until bubbly and heated through.
- Let rest 10 minutes before serving. Garnish with remaining cilantro, sour cream and sliced jalapeños if desired. Enjoy.
Notes
- Prep the filling ahead of time to make weeknight assembly faster.
- Add a 15-ounce can of tomato sauce with the diced tomatoes for a saucier bake.
- Use corn tortillas for a gluten-free casserole; adjust layering for different tortilla sizes.
- Substitute other ground meats or make vegetarian by increasing beans and veggies.
- Refrigerate leftovers up to 3 days or freeze for up to 3 months.
Nutrition (per serving)
Calories: 464 kcal, Carbohydrates: 45 g, Protein: 35 g, Fat: 17 g. Nutrition is an estimate and provided for guidance only.
This post was originally published in February 2017. Photos and text have been updated to include more recipe information and improved photography.