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easy healthy vegetarian layered taco casserole with tortillas in a white baking dish
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4.93 from 13 votes

Layered Taco Casserole With Tortillas

This layered taco casserole makes a quick and easy weeknight meal. Layers of corn tortillas, salsa, refried beans, and veggies transform this Mexican-inspired casserole into a hearty meal! Taste-tested and kid-approved! 
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian, Mexican
Servings: 6 servings
Calories: 246kcal
Author: Anjali Shah


  • ½ red onion chopped
  • 1 cup frozen corn
  • 1 red bell pepper chopped
  • 3 cloves garlic
  • taco seasoning to taste
  • 1-1½ cups chunky salsa
  • cups frozen spinach
  • 15 oz tomato sauce 1 can
  • 10 corn tortillas cut into quarters
  • 1 15oz can refried black beans
  • 5 Jumbo black olives sliced
  • 1 roma tomato diced
  • cup shredded cheddar cheese or mexican cheese blend


  • Chop your veggies, and saute the red onion, red pepper, garlic and corn over medium heat until the onions are translucent.
  • Heat up the beans, and add a couple teaspoons of taco seasoning until the beans are as spicy as you like.
  • Meanwhile, add a couple teaspoons of taco seasoning to the veggies, and add in the spinach.
  • Start assembling your “lasagna”! In an 8×8 baking dish, start with a layer of the tomato sauce, ⅓ of the salsa, and a layer of the corn tortillas.
  • Top the corn tortillas with ½ the refried beans, ½ of the veggie mixture, and a drizzle of the tomato sauce + salsa.
  • More layering – top with the corn tortillas, the remaining ½ the refried beans, and the remaining ½ the veggie mixture, a drizzle of the tomato sauce + salsa.
  • Then top with the corn tortillas again, and the rest of the tomato sauce + salsa. Top that with the cheese, olives and tomatoes, and it’s ready to go into the oven!
  • Bake at 350 degrees for 15-20 min, until the cheese is bubbly and melted.




Top tips For Making This Taco Lasagna Recipe
  • If using frozen spinach make sure you thaw the spinach overnight in the refrigerator prior to using OR thaw in the microwave.
  • Squeeze all the water out of the frozen spinach before adding it to the onion, corn, and red pepper mixture.
  • If you have different veggies in your fridge you can use those. Orange, yellow and green peppers are all great substitutions. You can also use seasonal vegetables such as zucchini and summer squash in the summer. Or butternut squash in the fall and winter. 
  • Add your favorite Mexican spices. If you don’t have taco seasoning use chili powder, paprika, cumin, and whatever you like to spice up your Mexican dishes.
  • If you don’t have corn tortillas you could use whole wheat flour tortillas. 
  • You can make the lasagna ahead of time. Assemble and store, covered in the fridge. Bake when you are ready to serve it.
  • For a vegan option, omit the cheese or use a vegan-friendly cheese.
  • For more firm tortillas in your enchilada lasagna, try pan frying them with extra virgin olive oil cooking spray before layering.


    Calories: 246kcal | Carbohydrates: 45g | Protein: 9g | Fat: 9.3g | Saturated Fat: 1.7g | Cholesterol: 5.5mg | Sodium: 1089.5mg | Potassium: 560.9mg | Fiber: 10g | Sugar: 8.7g