Spicy Mexican Lasagna

Spicy Mexican Lasagna


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Looking to try a new spin on a classic dinner? This recipe will transform lasagna into a Mexican meal with its corn tortillas, salsa roja, and spicy jalapenos.

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Serving Size / Yield

8-10 servings


  • 9 6" Corn Tortillas
  • 2 Tbs. Olive Oil
  • 1 C. Onion, diced
  • 1 C. Corn Kernels
  • 2 tsp. Taco Seasoning
  • 1 tsp. Ground Cinnamon
  • 1 3/4 tsp. Salt
  • 1 1/2 lb. Ground Turkey
  • 1 15 oz. can Pinto Beans, drained
  • 1 C. Canned Tomatoes, diced
  • 2 1/2 C. Salsa Roja
  • 1/2 C. Pickled Jalapenos
  • Kosher salt, to taste
  • Black pepper, to taste
  • 3 1/2 C. Shredded Mexican Cheese Blend

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Preheat oven to 375 degrees. Cut three corn tortillas in half and set aside. Coat the bottom of a sauté pan with the olive oil and place over medium heat. Add onions to pan and cook until soft. Add corn and cook until it begins to brown. Add taco seasoning, cinnamon, salt, and turkey, cooking until meat is no longer pink. Mix in beans, tomatoes, salsa roja, and jalapenos. Season with salt and pepper, if needed. In a 9x13" baking pan, pour a thin layer of the sauce. Top the sauce layer with two tortillas and two tortilla halves. Spread 3 cups of the sauce evenly across the tortilla layer, then sprinkle sauce with 1 1/8 cups of the cheese blend. Repeat layering process 2 more times. Bake, uncovered, for about 20 minutes, or until cheese is melted and sauce is bubbling along sides of pan.

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