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easy healthy vegetarian layered taco casserole with tortillas in a white baking dish
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4.93 from 14 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 minutes
Cook Time20 minutes
Total Time45 minutes
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 squeezed out to remove excess liquid
  • 15 oz tomato sauce 1 can
  • 10 corn tortillas
  • 1 15oz can refried black beans
  • 5 Jumbo black olives sliced
  • 1 roma tomato diced
  • cup shredded cheddar cheese or mexican cheese blend feel free to use double or triple the amount cheese and add it to every layer if your child really likes cheese!


  • 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. You want just enough to cover the bottom of the baking dish, about ¼-⅓ cup. Then add ⅓ of the salsa, and a layer of the corn tortillas. You may have to cut some of the tortillas into quarters to fill the entire bottom of the baking dish (with no gaps).
  • Top the corn tortillas with ½ the refried beans, ½ of the veggie mixture, and a drizzle of the tomato sauce + salsa (about ⅓ the amount that's left of each).
  • 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 (use the next ⅓ and you'll have ⅓ of the tomato sauce + salsa left for the final step).
  • 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! The tomatoes and olives will likely be at the very top of the casserole dish, that's ok!
  • Bake at 350 degrees for 15-20 min, until the cheese is bubbly and melted.




  • 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. 
  • For a cheesier casserole, add shredded cheese to every layer instead of just on the top.
  • 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