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Mexican Tortilla Lasagna

  • Author: Stephanie Pass


This Mexican Tortilla Lasagna is so easy to make.  It’s perfect for leftovers from a TexMex or taco night.  And, there’s no wrong way to put it together!


  • 12 small corn tortillas
  • 1 can of black beans, drained
  • cheddar cheese (10 slices or 2 cups of shredded)
  • 2 packages of Buddig turkey lunchmeat
  • 3 cups Taco/Mexican rice
  • 1 jar salsa
  • Sour cream
  • Green onions
  • Sliced jalapenos


  1. Preheat oven to 350 F degrees.
  2. Spray a square baking dish with canola oil.
  3. Start with adding a third of the salsa to the bottom of the pan.
  4. Next, layer 4 tortillas to cover the salsa.
  5. Now add half the rice.
  6. Cover the rice in 1 package of Buddig turkey lunch meat.
  7. Layer the black beans over the lunch meat.
  8. Add a layer of cheddar cheese.
  9. Add the second half of the rice over the cheese.
  10. Add another layer of tortillas.
  11. Then, top the tortillas with the second package of Buddig turkey lunch meat.
  12. Add another layer of cheese.
  13. Lay the last layer of tortillas.
  14. If you have any cheese left, layer it again.
  15. Then, pour over the rest of the salsa.
  16. Top with jalapeno slices if desired.
  17. Bake for 30 minutes and allow to cool for 10 minutes or so before slicing and serving.
  18. Top with a dollop of sour cream and some green onions.
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