Best 7 Tex Mex Lasagna Recipes

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In the culinary world, Tex Mex lasagna is a delectable fusion dish that combines the bold flavors of Texan and Mexican cuisine. This innovative dish takes the classic Italian lasagna and infuses it with the vibrant spices and ingredients of Tex Mex cooking. The result is a tantalizing casserole that pleases the palate with its layers of seasoned ground beef, gooey cheese, tangy salsa, and crisp tortilla chips. Whether you're a Tex Mex aficionado or a lasagna enthusiast, this recipe will guide you in creating a dish that will surely impress your family and friends.

Let's cook with our recipes!

CONTEST-WINNING TEX-MEX LASAGNA



Contest-Winning Tex-Mex Lasagna image

This yummy dish combines my love of lasagna with my love of Mexican food. I made the recipe healthier by using lean ground beef and reduced-fat cheese. And I increased the fiber by adding beans. -Athena Russell of Florence, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

1 pound lean ground beef (90% lean)
1 can (16 ounces) refried black beans
1 can (15 ounces) black beans, rinsed and drained
1/2 cup frozen corn, thawed
1 jalapeno pepper, seeded and chopped
1 envelope taco seasoning
1 can (15 ounces) tomato sauce, divided
2-1/2 cups salsa
12 no-cook lasagna noodles
1-1/2 cups shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
1-1/2 cups shredded reduced-fat cheddar cheese
1 cup fat-free sour cream
1 medium ripe avocado, peeled and cubed
4 green onions, thinly sliced

Steps:

  • In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce. , Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13x9-in. baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses. , Cover and bake at 350° for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions.

Nutrition Facts : Calories 381 calories, Fat 13g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 1170mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 5g fiber), Protein 25g protein.

TEX-MEX LASAGNA



Tex-Mex Lasagna image

"This easy dish is one of our family's favorites," says Cindy Osborn. The Little Rock, Arkansas reader likes to double the recipe, making one zippy lasagna for dinner and another to freeze. "Sometimes we eat the second one in the same week," she adds.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 pounds ground beef
1 can (15 ounces) tomato sauce
1 can (10 ounces) diced tomatoes and green chiles
1 envelope taco seasoning
1/4 teaspoon seasoned salt
6 corn tortillas (6 inches)
2 cups 4% cottage cheese
4 cups shredded Colby-Monterey Jack cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, tomatoes, taco seasoning and seasoned salt. Simmer, uncovered, for 10 minutes., Spread 1/2 cup meat sauce in a greased 13x9-in. baking dish. Top with 2 tortillas and a third of the sauce, cottage cheese and shredded cheese. Repeat layers twice. Cover; bake at 350° for 30-40 minutes or until heated through. Let stand for 5 minutes before cutting.

Nutrition Facts :

TEX-MEX CHICKEN LASAGNA RECIPE - (4.7/5)



Tex-Mex Chicken Lasagna Recipe - (4.7/5) image

Provided by á-25138

Number Of Ingredients 28

Spice Blend:
3 lb. boneless, skinless, chicken thighs
1 small red onion, skin removed, cut in half
1 small white onion, skin removed, cut in half
1 bell pepper
2 stalks celery
1 jalapeno
1/2 lb. poblano peppers
1/2 lb. Anaheim peppers
4 cloves garlic
1/2 c. flour
2 c. heavy cream
2 c. milk
1/2 bunch Italian parsley
1 lb. jack cheese, grated reserve 1/2 c for sauce
1/2 lb. cheddar cheese
1 1/2 c. Parmesan cheese
1/2 c. ricotta cheese
1 box lasagna noodles
Extra virgin olive oil
Non stick cooking spray
aluminum foil
1 tbsp. oregano
1 tbsp. creole seasoning
1 tbsp. chili powder
1 tbsp. garlic powder
1 tbsp. onion powder
Mix Well

Steps:

  • Preheat oven to broil. Put on a large pasta pot of water, bring to boil. Once the water is boiling add about 1 teaspoon of salt to water. To bring water to boil quickly top with a lid but remove lid during the cooking of the pasta. Rinse chicken, pat dry place in a large bowl and set aside. Mix all seasonings in a small bowl. Sprinkle two tablespoons of the seasoning blend on the chicken and mix well. Refrigerate chicken while you prepare the vegetables. Place all vegetables except Italian parsley on an oven proof tray. Coat with 2 tablespoons of olive oil and a pinch of salt. Mix well and roast all vegetables until slightly charred. Remove from oven and cover with a towel and set aside. Turn oven temperature to 375 degrees. Remove chicken from refrigerator. In a shallow bowl add flour and 1 tsp. of seasoning blend, mix well. Take the chicken and lightly coat in the flour mixture. In a large pot or skillet heat 2 tablespoons of olive oil over medium high heat. Add chicken and brown about 3-4 minutes on each side. Repeat until all the chicken has been browned. Do not discard flour mixture. Place chicken on a plate and set aside. Note: Chicken is not cooked all the way it will finish cooking in the oven when baked. Remove skin and seeds of roasted Anaheim, Poblanos and Bell Pepper. Place all roasted vegetables into blender and pulse leaving slightly chunky and set aside. Take chicken and chop. I like my chicken about 1/2 inch but it is solely up to you. If young children will be eating this dish, chop finely. In the pan that the chicken was cooked in add 1 tablespoon of olive oil, add remaining flour and whisk well for about 2 minutes over medium heat. Lower heat to medium-low, add parsley and mix well. Pour in chicken broth, milk and cream, whisk well. Add 1 tablespoon of seasoning blend and mix well. Add Cheddar cheese and 1/2 c. of Parmesan cheese and 1/2 cup of jack cheese by the handful, blending well after each addition. Whisk in 1/2 c. of ricotta cheese. Add the roasted vegetables and mix well. Add remaining seasonings. Remove about 1 1/2 cups of cream vegetable mixture and set aside. This will be used to top lasagna. Add chicken and juices back to the pot and mix well. Cook on low heat for about 5-6 minutes. Add pasta to pot, stir, cook 6 1/2 minutes. Pasta will finish cooking in oven. Drain pasta, rinse in hot water, drain again. Coat with 1 tablespoon of olive oil to prevent sticking. In a 9 X 13 oven proof casserole dish, spray with nonstick cooking spray and set aside. To Assemble: Ladle about 1 cup of the sauce mixture on the bottom of the casserole dish, top with a layer of lasagna noodles, slightly overlap noodles. Top with a third of the sauce mixture, top with jack cheese, repeat with the next layer, ending with a final layer of lasagna noodles on top. Spread remaining sauce on top of lasagna sprinkle Parmesan cheese on top and remaining jack cheese. Spray a large piece of aluminum foil with non stick cooking spray to prevent cheese from sticking. Cover casserole dish and bake at 375 degrees for 30 minutes. Remove foil and bake for about 15 to 20 more minutes are until browned. Allow to cook slightly before cutting. I cool my lasagna about 20 minutes so it will cut better. Serve warm.

LAYERED TEX-MEX LASAGNA



Layered Tex-Mex Lasagna image

This vegan Southwestern take on lasagna comes from health expert Dr. John McDougall.

Provided by Dr. John McDougall

Categories     HarperCollins     Lasagna     Vegan     Tortillas     Bean     Corn     Tomato     Vegetarian     Wheat/Gluten-Free

Yield Serves 6-8

Number Of Ingredients 16

For the sauce:
2 (8-ounce) cans tomato sauce
3 cups water
4 tablespoons cornstarch
3 tablespoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
For assembly:
12 corn tortillas
4 cups of cooked mashed pinto beans
1 cup chopped green onions
1 1/2 cups frozen corn kernels, thawed
1 (2.25-ounce) can sliced ripe olives, drained
1-2 tablespoons chopped green chilies (optional)
Salsa (optional)
Tofu sour cream (optional; recipe available at www.drmcdougall.com)

Steps:

  • For the sauce, place all the ingredients in a saucepan. Whisk until well combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and add more chili powder, if desired. Set aside.
  • Place the beans in a large bowl. Add the onions, corn, olives, and green chilies (if using). Mix gently until well combined. Set aside.
  • Preheat the oven to 350°F.
  • Place 1 1/2 cups of the sauce in the bottom of a nonstick 9x13-inch baking dish. Place 4 corn tortillas over the bottom of the baking dish; they can overlap or be cut to fit. Spread half of the bean mixture over the tortillas. Place another 4 tortillas over the bean mixture and then spread the remaining bean mixture on top of those tortillas. Cover with 4 more tortillas and then pour the remaining sauce over the tortillas. Cover with parchment paper and then with aluminum foil, crimping the edges over the baking dish. Bake for 45 minutes. Remove from the oven and let rest for about 15 minutes before cutting. Serve with salsa and tofu sour cream, if desired.

TEX-MEX LASAGNA



Tex-Mex Lasagna image

Make and share this Tex-Mex Lasagna recipe from Food.com.

Provided by weekend cooker

Categories     < 4 Hours

Time 1h5m

Yield 1 lasagna dish, 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean ground beef
1 onion, chopped
1 teaspoon minced garlic
1 (15 ounce) can enchilada sauce
1 (15 ounce) can stewed tomatoes
1 teaspoon cumin
1/4 teaspoon salt
1 egg
1 (12 ounce) carton small curd cottage cheese
1 (12 ounce) bag shredded cheddar cheese
8 (8 inch) corn tortillas, torn into 3 inch pieces
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef, onion, and garlic until meat is no longer pink.
  • Stir in enchilada sauce, tomatoes, cumin, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • In a small bowl, combine the egg and cottage cheese.
  • Spread 1/3 of the meat sauce in a greased 9x13 inch baking dish.
  • Top with half of the 4-cheese blend, tortillas and cottage cheese mixture. Repeat layers.
  • Top with remaining meat sauce and sprinkle remaining 1 cup cheddar cheese.
  • Cover and bake at 325 degrees for 25 minutes.
  • Uncover and bake an additional 10 minutes.

Nutrition Facts : Calories 720.6, Fat 42.2, SaturatedFat 22.6, Cholesterol 196.8, Sodium 1540.8, Carbohydrate 31.8, Fiber 4.3, Sugar 5.9, Protein 53.2

CROCK POT TEX-MEX "LASAGNA"



Crock Pot Tex-Mex

Make and share this Crock Pot Tex-Mex "lasagna" recipe from Food.com.

Provided by IOjaw

Categories     One Dish Meal

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 medium onion (diced)
3/4 cup pitted black olives (sliced)
1 lb hamburger
1 (8 ounce) can tomato sauce
1 (15 ounce) can chili beans, in sauce drained (keep the sauce)
1 1/2 teaspoons red pepper flakes
1 teaspoon soy sauce
1 tablespoon minced garlic paste
2 tablespoons cilantro leaves
4 large flour tortillas or 9 small flour tortillas
800 g grated sharp cheddar cheese
3/4 cup tomato juice
sour cream (optional)

Steps:

  • In a skillet, brown hamburger and onions until onions are tender.
  • Add 1/2 cup olives, tomato sauce, chili beans, red pepper, soy sauce, garlic, and 1 tablespoon cilantro.
  • Simmer 10 minutes.
  • Remove from heat and drain excess fat.
  • Meanwhile, lightly grease crockpot.
  • Line bottom of crock pot with one layer of tortillas, cut as needed to fit crockpot size.
  • Layer 1/3 meat mixture on top of tortilla layer.
  • Top with 1/4 of the cheese.
  • Repeat the layers twice and top with final tortilla layer.
  • Spread final 200 grams of cheese over tortilla top.
  • Mix reserved chili bean sauce and tomato juice.
  • Pour over cheese layer.
  • Sprinkle with remaining 1 tablespoon cilantro and 1/4cup olives.
  • Cover and cook on high for 4 - 5 hours.
  • For added flavor make an "a La" with a dollop of sour cream .

TEX-MEX LASAGNA



TEX-MEX LASAGNA image

Categories     Beef     Cheese

Yield 6 people

Number Of Ingredients 7

1 lb. ground beef
1 can Rotel (Use hot for extra spice)
1 package of taco seasoning mix
1.5 cups cream-style cottage cheese
3 cups shredded cheddar cheese
2 eggs, slightly beaten
12 (6-inch) flour or corn tortillas

Steps:

  • Preheat oven to 350 degrees. In large skillet, brown ground beef; drain. Stir in Rotel and taco seasoning. Reduce heat and simmer, uncovered for 5 minutes. In medium bown, combine beaten eggs, cottage cheese, and 1.5 cups of cheddar cheese. Set aside. Overlap 3 tortillas in bottom of greased (pam) 8 X 12 inch baking dish. Overlap 6 tortillas around sides of dish. Spoon beef mixture evenly over tortillas; top with remaining 3 tortillas. Spoon cheese mixture over beef and tortillas. Bake, covered, at 350 degrees for 45 minutes or until cheese mixture is set. Top with remaining Cheddar cheese. Bake, uncovered, 5 minutes. Let stand 5 minutes before serving.

Tips:

  • Use a variety of cheeses. This will give your lasagna a more complex and flavorful taste. Some good options for Tex-Mex lasagna include cheddar cheese, Monterey Jack cheese, and pepper Jack cheese.
  • Don't be afraid to experiment with different toppings. In addition to the classic lasagna toppings like ricotta cheese and Parmesan cheese, you can also try adding things like black beans, corn, and salsa.
  • Make sure to cook the lasagna thoroughly. This is especially important if you are using ground beef or sausage in your recipe. Cook the meat until it is no longer pink in the center.
  • Let the lasagna rest before slicing and serving. This will help the lasagna to set and make it easier to slice. Let the lasagna rest for at least 15 minutes before slicing and serving.

Conclusion:

Tex-Mex lasagna is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its combination of classic lasagna ingredients and Tex-Mex flavors, this dish is sure to please everyone at your table. So next time you're looking for a fun and easy dinner recipe, give Tex-Mex lasagna a try!

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