Salsa Tortilla Lasagna Recipe

This salsa tortilla lasagna recipe uses taco flour tortillas instead of pasta and the sauce has salsa and ground beef. It is easy to assemble and has a Mexican flare instead of a regular lasagna with an Italian flar.


1 1/2 lbs lean ground beef
3 cups tomato sauce
1 (1 1/4 ounce) taco seasoning
1/2 cup water
1 cup salsa ( any kind)
3 cups shredded monterey jack cheese
12 soft taco-size flour tortillas
fresh chopped cilantro


Preheat the oven to 350 degrees F.

Grease a 9x13 inch baking pan.

In a skillet on the stove top using medium heat, cook the ground beef until no pink is showing. Break apart as it is cooking to form a crumble texture. If there is any fat, drain it off.

Add the taco seasoning, water, and salsa and stir to combine.

Simmer for 15 minutes.

In the 9x13 inch baking pan, place a layer of 2 or 3 taco shells. It is fine if they overlap.

Spoon a layer of sauce on top of shells.

Sprinkle a layer of cheese on top of sauce.

Repeat twice more making sure you leave enough sauce for the top.

Sprinkle a layer of cheese on sauce.

Bake at 350 degrees for about 30 minutes.

Remove from the oven and sprinkle chopped cilantro on top. Let it sit for 10 minutes before cutting.