Tex-Mex Lasagna

It being Cinco De Mayo, I’ll follow the rest of the USA and do something Tex-Mex. Not true Mexican, but “Gringo Mexican”, just as “Cinco De Mayo” is not a true holiday in Mexico, but is a major “Gringo Holiday”.

Layering flour tortillas, with a chili, refried beans, cheese, and enchilada sauce, thence baking to cook through and melt the cheese, and resting to set, can produce a SouthWestern flavored “Lasagna” bake.

Most people will do this in a 9×13 bakers dish. I shall use a 10″ spring form pan. Why? I do not have to cut the tortillas, it makes a wonderful presentation, and it will drive my guests crazy about how I did that…

Tex-Mex Lasagna

Totrillas, Salsa, refried beans, Fajita Veggies.   True Refrigerator Velcro.   Serious Good Taate
Prep Time25 mins
Cook Time45 mins
Rest10 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Southwestern
Servings: 8 servings
Calories: 533kcal


  • 1 Lb Protein Beef, Chicken, Veggie
  • 1 ea Onion Medium Minced
  • 2 cups Salsa
  • 2 ea Jalapeno Diced
  • 1 tbsp Taco Seasoning
  • 6 ea Tortillas Flour
  • 3 cups Cheese Mex-Tex Blend, shreaded
  • 1 tbsp Oil Neutral (canola, corn,etc)
  • 1 tbsp Garlic Minced
  • 1 can Black Beans
  • 1 can Refried beans
  • 1 can Enchilada Sauce Red or Green
  • 1 cup Tortilla Chips crushed


  • Heat a large cast iron skillet over medium heat, Add oil and heat until it shimmers
    Preheat oven to 375
  • Add protein and cook until done. (this will vary based on the protein)  Drain any grease / liquid
  • Add the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; cook through.
  • Spread 1 cup protein mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining protein mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and protein mixture.
  • Cover and bake for 30 minutes.
  • Uncover, sprinkle with cheese and crushed tortilla chips, bake an additional 10 minutes; Rest for 10 minutes


I'll serve this with chips, guac, salsa, and con queso.. Maybe a side of chopped jalapenos, and sour cream


Calories: 533kcal | Carbohydrates: 30g | Protein: 62g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 1564mg | Potassium: 414mg | Fiber: 9g | Sugar: 3g | Vitamin A: 795IU | Vitamin C: 2mg | Calcium: 472mg | Iron: 10.1mg

  Filed under: Baked, Mex-Tex, Pub Food, Spring

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