I love having mexican night at our house. I try to make something different everytime. I think this Mexican Lasagna is now on the list of favorites; probably #1. This dish is super easy to make, and I’m sure the family will love it. Instead of using pasta I used whole wheat tortillas. I hope you’ll enjoy!
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Mexican Lasagna
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Mexican Lasagna replaces traditional pasta with whole wheat tortillas, layered with seasoned turkey, beans, and cheese for a flavorful twist on a classic dish.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 1/2 to 2 lb (680 to 900 g) ground lean turkey meat
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (15-oz) can black beans, drained
- 1 (15-oz) can corn, drained
- 1 (15-oz) can diced tomatoes
- 1 cup (240 ml) salsa
- 2 cups (480 ml) shredded Mexican blend cheese
- 6 whole wheat tortillas
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large skillet over medium-high heat, add 2 tbsp of extra virgin olive oil. Once hot, add the ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
- Add the chili powder, cumin, chopped onion, and minced garlic to the turkey. Cook for another 3-4 minutes until the onion is soft and translucent.
- Stir in the black beans, corn, diced tomatoes, and salsa. Season with salt and pepper to taste. Let the mixture simmer for 5 minutes to allow the flavors to meld.
- In a 9×13 inch baking dish, spread a thin layer of the turkey mixture on the bottom. Place two tortillas on top, overlapping if necessary.
- Spread a third of the remaining turkey mixture over the tortillas, then sprinkle with a third of the cheese. Repeat the layers twice more, ending with cheese on top.
- Cover the dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the lasagna cool for 5 minutes before slicing. Garnish with fresh cilantro before serving.
Notes
- You can substitute ground beef or chicken for the turkey if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with a side of sour cream or guacamole for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 800
- Fat: 25
- Carbohydrates: 45
- Fiber: 10
- Protein: 35
- Cholesterol: 85
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Frequently Asked Questions
Why does this recipe use whole wheat tortillas instead of pasta?
The article’s central concept is a Mexican-Italian hybrid—layering taco filling between tortillas the same way classic lasagna uses pasta sheets. Whole wheat tortillas add a slightly nutty flavor and hold up well under the weight of the turkey, beans, corn, and 2 cups of shredded cheese baked at 400°F.
Why do you cover with foil first, then bake uncovered?
The recipe calls for covering with foil for the first 15 minutes to heat the layers through, then removing the foil for an additional 10 minutes so the cheese on top melts and turns bubbly. Skipping the foil stage risks the top browning before the center is hot. 
Can I use a different protein instead of ground turkey?
Yes. The notes say ground beef or chicken can be substituted for the 1½ to 2 lb of ground turkey without any other changes to the recipe.
This looks awesome!!!