Tex-Mex Lasagna

This Tex-Mex lasagna is a bold hybrid of Italian and Mexican comfort foods, layering seasoned beef, black beans, jalapenos and gooey cheese between sheets of lasagna noodles. It’s super versatile, too. Want to keep things on the lighter side? Stick with lean beef and reduced-fat cheese. Craving full-fat, full-flavor indulgence? Go all-in with the richest cheese and beef you can find (because life is short, and cheese is delicious). Either way, with no-cook noodles soaking up all that saucy goodness, this baked pasta recipe is perfect anytime you want to shake up dinner with a little extra spice.

Ingredients for Tex-Mex Lasagna

• Ground beef: This recipe uses 90% lean ground beef, but 80% lean will be more flavorful. Hearty or healthy—neither choice is a bad one.
• Refried black beans: Rich and creamy refried beans act as the glue that bind the layers together. If you want low-fat options, try reduced-fat refried beans or make refried beans from scratch.
• Black beans: Canned black beans add extra texture in this Tex-Mex lasagna.
• Corn: Fresh corn can do the job, but frozen is much faster since it’s already off the cob.
• Jalapeno pepper: This pepper adds a kick of spice to keep things interesting. Wear gloves and avoid touching your eyes as you chop. Leave in the seeds if you like things extra spicy, or, if you’re like me and can’t hack the spicy stuff, just skip the jalapeno.
• Taco seasoning: Use your favorite store-bought taco seasoning or homemade taco seasoning to season the meat mixture.
• Tomato sauce: Canned tomato sauce adds a saucy richness and gives us that classic lasagna texture.
• Salsa: Everyone has their favorite jarred salsa, whether it’s spicy, mild or super hot. Use what you’d eat with chips and guac. Homemade salsa is another option.
• No-cook lasagna noodles: What did we do before no-boil noodles? No one has time for boiling. You can let the sauce do the work.
• Cheese: Use cheddar cheese and reduced-fat Monterey Jack or Mexican blend cheese. When was more cheese ever a bad thing? If you have time to grate cheese from a block, do it. The end result is tastier and has a better texture, since the anti-caking cellulose in shredded cheese prevents it from melting nicely.
• Toppings: Serve the lasagna with tangy sour cream, sliced green onion and diced avocado.

Directions

Step 1: Cook the meat

In a large nonstick skillet, cook the beef over medium heat until it’s no longer pink. Drain off excess moisture and grease. Stir in the refried and black beans, corn, jalapeno, taco seasoning and 3/4 cup of tomato sauce.

Editor’s Tip: The best way to brown ground beef is to break it up in the hot skillet and then let it sit for a couple of minutes without stirring so it caramelizes and browns.

Step 2: Build the lasagna

Combine the salsa and the remaining tomato sauce. Spread 1/4 cup into a 13×9-inch baking dish coated with cooking spray. Layer with four noodles (the noodles will overlap slightly), half of the meat sauce, 1 cup of salsa mixture, 1/2 cup of Monterey Jack and 1/2 cup of cheddar cheese. Repeat the layers. Top the lasagna with the remaining noodles, salsa mixture and cheese.

Editor’s Tip: Choose a deep dish to accommodate all those layers.

Step 3: Bake the lasagna

Cover and bake the lasagna at 350°F for 45 to 50 minutes or until the edges are bubbly and the cheese is melted. Let it stand for 10 minutes before cutting it. Serve it with sour cream, avocado and onions.

Editor’s Tip: Letting the lasagna rest before cutting it helps the layers set, so you don’t end up with a Tex-Mex avalanche on your plate.

DAN ROBERTS FOR TASTE OF HOME

Tex-Mex Lasagna Variations

• Use a different meat: Ground chicken or turkey, spicy chorizo or shredded rotisserie chicken are good options to replace the beef. For a vegetarian Tex-Mex lasagna, use plant-based meat crumbles.
• Spice it up: Kick things up with habanero salsa, extra jalapenos or a pinch of cayenne.
• Make it veggie-friendly: For something lighter, skip the beef and double up on beans and corn, or add some sauteed bell peppers, mushrooms or zucchini.

How to Store Tex-Mex Lasagna

To store Tex-Mex lasagna, allow it to cool, then cover it tightly and store it in the refrigerator for up to four days. If you made a double batch (smart move!), store one pan in the freezer.

Can you freeze Tex-Mex lasagna?

Yes, you can freeze Tex-Mes lasagna. Let it cool completely, then either wrap the whole pan tightly in storage wrap and foil, or use an airtight freezer-safe container to freeze portions for easy future meals. It will keep for up to three months in the freezer.

How should you reheat Tex-Mex lasagna?

To warm an entire pan of Tex-Mex lasagna, cover it with foil and put it in a 350° oven for 20 minutes. To reheat individual pieces, the microwave is the way to go. Heat it for two minutes, then in 30-second intervals until it’s hot all the way through.

Tex-Mex Lasagna Tips

DAN ROBERTS FOR TASTE OF HOME

Do you need to cover lasagna when you bake it?

Covering lasagna while it bakes is essential because it traps moisture, softening the noodles and blending the flavors without drying the lasagna out. For this Tex-Mex Lasagna, you’ll want to cover it with foil for the entire baking time to keep all that delicious sauce locked in. If you want a more golden, bubbly cheese topping, remove the foil for the last 5 to 10 minutes of baking.

What can you serve with Tex-Mex Lasagna?

It may be called lasagna, but this dish is full-on Tex-Mex. Serve this lasagna with Mexican rice, guacamole and chips, or Mexican street corn for a Tex-Mex feast. A Southwestern salad on the side will add freshness, while jalapeno poppers bring extra heat. If you’d like balance, a simple green salad works, too. Don’t forget the margaritas!