Easy Oven-Baked Tex Mex Lasagna
This Tex-Mex Lasagna is the ultimate "best of both worlds" dinner for those nights you want a taco flavor but crave a big, comforting casserole. Swapping out the marinara for chunky salsa and using creamy refried beans instead of ricotta creates a savory, cheesy bake that’s a whole lot easier to pull together than the traditional Italian version.
Servings: 6
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
Instructions
- In a 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 the remaining salsa into the bottom of a 9x13 baking 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 the pasta is tender. Allow to sit for five minutes before cutting. Enjoy!