Contest-Winning Tex-Mex Lasagna Recipe
Contest-Winning Tex-Mex Lasagna Recipe photo by Taste of Home

Contest-Winning Tex-Mex Lasagna Recipe

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This recipe combines my love of lasagna with my love of Mexican food. I tried to make the recipe healthier by using extra-lean ground beef and I increased the fiber by adding beans. -Athena Russell of Florence, South Carolina
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES:12 servings
Healthy Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES: 12 servings


  • 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 (6 ounces) shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
  • 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
  • 1 cup (8 ounces) fat-free sour cream
  • 1 medium ripe avocado, peeled and cubed
  • 4 green onions, thinly sliced

Nutritional Facts

1 piece equals 381 calories, 13 g fat (7 g saturated fat), 47 mg cholesterol, 1170 mg sodium, 39 g carbohydrate, 5 g fiber, 25 g protein.


  1. 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.
  2. Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13-in. x 9-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.
  3. 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. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tex-Mex Lasagna in Light & Tasty February/March 2007, p39

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Reviewed Mar. 15, 2012

"I've made this dish several times and have always gotten compliments. I would have given it five start if the sodium content per serving had been lower. I did use green chiles rather than the jalapeno, just for ease of assembly. A simple green salad and the meal is complete! A nice change-up to lasagna. I'm guessing that this would be good with either corn or flour tortillas, too."

Reviewed Mar. 7, 2011

"Family loved this recipe. Used a little more cheese than recipe calls for. Will definitley make again."

Reviewed Aug. 31, 2010

"The family really liked this one! I didn't use corn and doubled the cheese."

Reviewed May. 4, 2010

"I made the recipe a couple of months ago and I plan to make it again tomorrow. It's the perfect Cinco de Mayo recipe!"

Reviewed May. 4, 2010

"I made the meat mixture part ahead of time and froze it. On the day I served it, didnt take much time to throw it all together. Great for a crowd, as I doubled it."

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