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TexMex Lasagna


  • 1 pound ground beef
  • 1 small onion chopped
  • 1.25 ounce package taco seasoning
  • 1 teaspoon dried cilantro
  • 15 ounce can corn drained
  • 15 ounce can refried beans
  • 4 cups shredded cheese I use mild or medium cheddar, use your preference
  • 15 ounce can black beans drained
  • 4 ounce can chopped or diced green chilies
  • 16 ounce jar salsa mild or hot, your preference
  • 8 ounce tomato sauce
  • 9 ounce package oven ready lasagna noodles


  • In large skillet, brown ground beef and onions until beef is no longer pink in the center. Drain off any grease. Add refried beans, chiles, taco seasoning, cilantro, 1/2 of the salsa, and tomato sauce. Stir and place over medium high heat, stirring constantly, until bubbly, about 4-5 minutes. Remove from heat and stir in corn and black beans.
  • Spread remaining salsa into bottom of 9x13 dish. Top with a layer of lasagna noodles, breaking to fit if need be. Spread 1/2 of the filling from the skillet over the noodles. Top with half the cheese.
  • Repeat.
  • Bake at 350 for 45 minutes, or until bubbly and pasta is tender.
  • Allow to sit for five minutes before cutting. Enjoy!

This recipe is really easy to adapt to your tastes. Use whatever cheese you like, mild or hot salsa, chicken instead of beef if you prefer, leave out the corn and black beans if you like, and if you can't find oven ready lasagna noodles, just buy regular ones and boil them according to package directions before assembling this dish.