Overnight Mexican Tortilla Lasagna

Overnight Mexican Tortilla Lasagna

Tortillas stand in for pasta in this layered dish, with beans, meat, cheese, and sauce resting overnight to blend flavors.

Prep Time



Total Time






lb. extra-lean ground beef
cup chopped Italian plum tomatoes (3 medium)
cup julienne-cut (2x1/4x1/4-inch) zucchini
cup finely chopped green onions
(15-oz.) can black beans, drained, rinsed
(10-oz.) can Old El Paso® Enchilada Sauce
(8-oz.) container nonfat sour cream
teaspoon Old El Paso® 40% Less Sodium Taco Seasoning Mix (from 1 oz. pkg.)
(6-inch) corn tortillas, halved
oz. (1 1/2 cups) shredded reduced-fat Cheddar cheese
cup chopped fresh cilantro
  1. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Brown ground beef in medium nonstick skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
  2. In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Stir in cooked ground beef. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce, sour cream and taco seasoning mix.
  3. Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla halves over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas. Sprinkle with 1/2 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 1/2 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil; refrigerate at least 8 hours or overnight.
  4. Heat oven to 375°F. Bake casserole for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serving Suggestion
Crisp watermelon and mango cubes or grapes, tortilla chips and lime-flavored sparkling water are cool accompaniments for this flavorful casserole.
Recipe Fact
This casserole layers traditional enchilada ingredients between corn tortillas, lasagna-style.
Ingredient Substitution
For spicier lasagna, use a "hot" enchilada sauce.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 335
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 3g,),
  • Cholesterol 30mg;
  • Sodium 780mg;
  • Total Carbohydrate 47g
    • (Dietary Fiber 7g,
    • Sugars 9g),
  • Protein 26g;
Percent Daily Value*:
    • 2 1/2 Starch;
    • 2 1/2 Other Carbohydrate;
    • 2 1/2 Lean Meat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.