
This hearty chili tortilla lasagna layers rich chili, corn tortillas, and melty mozzarella into a bubbling baked casserole. It delivers the comfort of lasagna with bold Tex-Mex flavor, making it a great family dinner or make-ahead meal.
Prepare your chili and keep it hot. Lightly season the corn tortillas with a pinch of salt if desired, then line the bottom of a deep baking dish with a full layer of tortillas.



Preheat the oven to 450°F. Spread a layer of chili over the tortillas, then sprinkle a generous layer of shredded mozzarella on top.



Repeat the layers with more tortillas, chili, and cheese until the dish is filled, finishing with cheese on top.



Bake for 45 to 60 minutes, or until the casserole is bubbling around the edges and the cheese is deeply melted and lightly browned.



Remove from the oven and let the lasagna rest for 15 minutes before slicing. Serve warm.



If you do not have mozzarella, use cheddar, Monterey Jack, or a Mexican cheese blend. Make sure the chili is thick rather than soupy so the layers hold together well. Leftovers can be refrigerated in an airtight container for up to 4 days and reheat well.