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Corn Tortilla Lasagna

 Corn Tortilla Lasagna
Jo Terwilliger of Oneonta, New York writes, “This is a family favorite that’s always a hit at office luncheons or potluck dinners.” The simple lasagna has a tasty twist—it’s packed with popular Southwest flavors.
10-12 ServingsPrep: 20 min. Bake: 30 min. + standing


  • 1-1/2 pounds ground beef
  • 1/3 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1 jar (16 ounces) picante sauce
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 medium tomatoes, seeded and chopped
  • 1 large sweet red pepper, chopped
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon lime juice
  • 12 corn tortillas
  • 3/4 cup shredded Monterey Jack cheese
  • 2 cups (16 ounces) sour cream
  • Additional picante sauce, optional


  • In a large skillet, cook the beef, onion and garlic over medium heat
  • until meat is no longer pink; drain. Stir in the picante sauce,
  • spinach, tomatoes, red pepper, tomato sauce and lime juice.
  • Arrange six tortillas in a greased 13-in. x 9-in. baking dish. Top
  • with half of the meat mixture, 1/4 cup cheese and remaining
  • tortillas. Spread with sour cream. Top with the remaining meat
  • mixture and cheese.
  • Bake, uncovered, at 350° for 30-40 minutes or until heated

2 of 2

Corn Tortilla Lasagna (continued)

Directions (continued)

  • through. Let stand for 10 minutes. Serve with additional picante
  • sauce if desired. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 piece) equals 287 calories, 15 g fat (8 g saturated fat), 61 mg cholesterol, 408 mg sodium, 20 g carbohydrate, 3 g fiber, 16 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.