Mexican Lasagna Skillet Casserole
Mexican Lasagna Skillet is a Southwestern-inspired casserole made up of layers of tortillas, cheese, and taco meat. Simple, packed with flavor, and delicious!
This easy, easy, easy, skillet dinner is an absolute must to serve when you want dinner in minutes with a handful of mostly pantry ingredients!
Plus, it’s super tasty, easy cleanup, and just fun! Add tortillas chips, a salad, maybe guacamole or homemade salsa — and you’re good to go!
We love it for Friday night dinners, game day food, or anytime we’re craving Mexican food!
Mexican Lasagna Skillet Ingredients
These simple, mostly pantry ingredients come together to make a delicious meal. See the recipe card for specific measurements.
You will need:
- Ground beef (or turkey)
- Yellow onion
- Garlic
- Taco seasoning
- Canned diced green chiles
- Canned diced fire-roasted tomatoes
- Flour tortillas (soft taco size that is about 8-inches in diameter)
- Corn
- Canned refried beans
- Shredded Mexican cheese
- Cherry or grape tomatoes
- fresh cilantro or parsley leaves
Special Equipment Needed
All that’s needed is a 10-inch oven-safe skillet. I like to use two skillets; a nonstick skillet to saute the meat and vegetables, and a cast-iron skillet for baking the Mexican Lasagna.
How to Make Mexican Lasagna
Begin by preheating the oven to 375 degrees F and coating a 10-inch skillet with cooking spray.
Step 1: Cook the Meat
In another large skillet, saute ground meat and chopped onions over medium-high heat until cooked through. Stir in taco seasoning, salt, and garlic. Then add diced canned tomatoes and green chilis. Cook until the liquid is mostly evaporated.
Step 2: Assemble Mexican Lasagna
Spoon 1/3 of the meat mixture into the prepared skillet. Place a flour tortilla on top of the taco meat. Then carefully dollop and spread a layer of refried beans over the tortilla and 1/3 of the meat mixture. Top another tortilla, remaining refried beans, and taco meat. Sprinkle corn over the top.
Step 3: Bake Mexican Lasagna
Bake the lasagna for 20 minutes before removing the skillet from the oven. Add shredded cheese and season with salt and pepper if desired. Bake for 10 minutes more, or until the cheese is melted. Garnish with chopped cherry tomatoes and parsley or cilantro.
FAQs: Mexican Lasagna Skillet Casserole
Absolutely! I love flour tortillas but corn works equally well. You may need to overlap two or 3 smaller corn tortillas in each layer.
Fresh corn cut from the cob is super delicious — but frozen corn is quick and easy. Off-season, I use frozen corn all of the time.
In addition to chopped fresh cilantro or parsley and fresh tomatoes, green onions and sour cream are delicious! Anything you love on a taco is good here!
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Mexican Lasagna Skillet Casserole
Mexican Lasagna Skillet is a Southwestern-inspired casserole made up of layers of tortillas, cheese, and taco meat. Simple, packed with flavor, and delicious!
Ingredients
- 1 pound ground beef (or turkey)
- 1/2 yellow onion, chopped
- 4 cloves garlic, chopped
- 1 (15-ounce) can fire roasted tomatoes (or tomatoes with green chilies)
- 3 teaspoons taco seasoning
- 1 (4-ounce) can diced green chiles
- 2 flour tortillas (soft taco size)
- 1 cup corn (fresh or frozen)
- 1 (15-ounce) can refried beans
- 1 1/2 cup shredded Mexican cheese
- 1/2 cup grape tomatoes, chopped
- fresh cilantro or parsley leaves for garnish
Instructions
- Preheat the oven to 375 degrees F and coat a 10-inch skillet with cooking spray; set aside.
- In another large skillet, saute the ground meat and chopped onions over medium-high heat until cooked through; about 10 minutes. Stir in the taco seasoning and garlic. Then add the diced tomatoes and green chilies. Cook until the liquid is mostly evaporated.
- Spoon 1/3 of the meat mixture into the prepared skillet. Place a flour tortilla on top of the taco meat. Then carefully dollop and spread a layer of refried beans over the tortilla and 1/3 of the meat mixture. Top another tortilla, remaining refried beans, and taco meat. Sprinkle corn over the top.
- Bake the lasagna for 20 minutes before removing the skillet from the oven. Add shredded cheese and season with salt and pepper if desired. Bake for 10 minutes more, or until the cheese is melted. Garnish with chopped cherry tomatoes and parsley or cilantro.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 389Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 70mgSodium: 861mgCarbohydrates: 29gFiber: 4gSugar: 6gProtein: 27g
Does the package have to say “soft tortillas”? A Denver, CO based company, Tortillas Mexico, Inc. has a product called “Home Style” Flour Tortillas, with no mention of soft. I’m new to tortillas and want to make your delicious-looking recipe. Thanks.
Hi Susan! That’s a great question. There are so many varieties of tortillas but the great thing about this recipe is that most all of them can work. I’m using a 10-inch cast iron skillet and the tortillas I most often use are 8-inch Mission Tortillas for soft tacos. Here is a link so you can take a look at them: https://www.missionfoods.com/products/soft-taco-flour-tortillas/. I like these because they are soft, a little thicker than some tortillas and it fills the skillet nicely. That being said, I’ve heard from a lot of readers who enjoy using corn tortillas, which are thinner. They will overlap 2 or 3 corn tortillas in each layer. Most often “homestyle” tortillas are also soft and a bit thicker. Hope this helps!
You used a 10 inch cast iron, but 2 tiny TACO sized tortillas? … Typo maybe? 10 inch tortillas?
That is a good clarification. I actually used 2 Mission Soft Taco flour tortillas — which are about 8-inches in diameter.