Name: Easy Oven-Baked Tex Mex Lasagna
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 pound ground beef; 1 small onion, chopped; 1 1.25-ounce packet taco seasoning; 1 teaspoon dried or fresh cilantro; 1 15-ounce can whole corn kernels, drained; 1 15-ounce can refried beans; 4 cups shredded cheddar cheese; 1 15-ounce can black beans, drained; 1 4-ounce can diced green chilies; 1 16-ounce jar salsa; 8 ounces tomato sauce; 1 9-ounce package oven-ready lasagna noodles

This Tex-Mex Lasagna is what happens when you can’t decide between a cheesy pasta bake and a big plate of tacos! It’s a hearty, “dish-it-up-and-go” kind of dinner made with seasoned ground beef, creamy refried beans, and thick layers of cheddar that bubble up perfectly over oven-ready noodles. You get all that deep, savory Southwest flavor in a single baking dish!

A serving of Tex Mex lasagna with some Texas toast

When a Casserole Dish Meets a Taco Bar

I’m a firm believer that almost any problem can be solved with a hot pan of lasagna, but sometimes the traditional Italian version feels like a whole day’s work. This recipe is my favorite way to cheat that system! We’re swapping out the slow-simmered marinara for chunky salsa and trading the ricotta for smooth refried beans, which sounds a little wild until you take that first bite.

The best part about this “Southwest makeover” is that it actually stays together better than a standard taco, so you can sit down and enjoy a proper meal without half your dinner falling into your lap. Since we’re using those handy oven-ready noodles, you don’t even have to wait for a pot of water to boil. You just stack it, bake it, and let the oven handle the heavy lifting while you catch your breath!

If you want another easy lasagna dish, check out my Crockpot Lasagna Soup recipe!

Ingredients You’ll Need

Ground beef
Small onion
Taco seasoning
Dried or fresh cilantro
Whole corn kernels, drained
Refried beans
Shredded cheddar cheese
Black beans, drained
Diced green chilies
Salsa
Tomato sauce
Oven-ready lasagna noodles

Tips for the Perfect Tex-Mex Bake

Since we aren’t pre-cooking the noodles, they need moisture to soften. Don’t be afraid if the meat mixture looks a little “saucy” before it goes in the pan. The pasta will soak all that flavor up while it bakes.
Don’t worry about keeping the noodles perfectly whole. I often have to break a few pieces to make sure I’ve got good coverage in the corners of my 9×13 baking dish.
It is so tempting to dive in the second that timer goes off, but giving it 5 to 10 minutes to sit helps the layers set, so you get those nice, clean slices.
This is great on its own, but it really shines with a few toppings. A dollop of sour cream, some sliced green onions, or a squeeze of lime juice makes it feel like a fiesta makeover!

Using a fork to take a bite of a serving of Tex Mex Lasagna

How to Make Tex-Mex Lasagna

1. Cook the Beef

In a large skillet over medium-high heat, brown your ground beef and chopped onion. Make sure to drain off any grease once the beef is no longer pink, so the lasagna doesn’t get oily.

Raw ground beef and raw chopped onion in a skillet

2. Build the Sauce

Stir in the refried beans, green chilies, taco seasoning, cilantro, and half of your salsa. Add the tomato sauce and stir with a wooden spoon until it’s bubbly and well combined. This usually takes about 4–5 minutes.

Refried beans, green chilies, taco seasoning, cilantro, salsa, and tomato sauce in a pan

3. Add the Bulk

Remove the skillet from the heat and fold in the drained corn and black beans. This meat mixture is what makes the lasagna so hearty!

Drained corn and black beans being added to a pan with other Tex Mex Lasagna ingredients

4. Layer it Up

Spread the remaining salsa onto the bottom of your baking dish; this acts as a moisture barrier for the bottom layer of noodles. Lay down your first set of noodles, top with half of the filling from the skillet, and sprinkle with half the cheese. Repeat the layers one more time.

Lasagna noodles being layered in a baking dish

5. Bake to Perfection

Cover with aluminum foil if you want to keep the cheese extra melty, or leave it off for those crispy edges. Bake at 350°F for about 45 minutes. You’re looking for bubbly edges and tender pasta.

Serve warm with a side of Creamy Cranberry Jalapeño Cream Cheese Dip or flavorful Mexican Street Corn Pasta for a Tex-Mex feast!

Using a spatula to serve Tex Mex Lasagna

Storage and Leftovers

If you have leftovers, they stay great in an airtight container in the fridge for up to 3 days. To reheat, I just pop a slice in the oven or air fryer for a few minutes to keep that cheese nice and gooey.