This Tex-Mex Lasagna is a delicious twist on traditional lasagna. It’s full of great south of the border flavor and couldn’t be easier to make. 

I love one-pot or one-pan meals. They make getting dinner on the table easy and they are great if you are serving a lot of people or if you need to bring a dish to a party. 

This recipe for Tex-Mex lasagna totally fits the bill. Not only is it a one-pan meal, it’s also super easy to put together because it doesn’t involve any cooking or chopping ahead of time. 

You assemble the lasagna and pop it in the oven.  How easy does that sound?

This Mexican lasagna calls for shredded pork, but if you would prefer a vegetarian dish, you can omit the meat.

If you would like to add meat, but don’t have any cooked pork on hand, you could easily substitute shredded rotisserie chicken or even cooked ground beef or turkey.

If you want to make this ahead for later, you can assemble everything but don’t bake it. Cover the pan tightly and refrigerate or freeze. If you freeze it, you’ll want to defrost it before baking.

What is Tex-Mex Food?

Tex-Mex food is defined as a blend of Mexican, Spanish and American cuisine. It’s a popular cuisine that originated in the southern states that border Mexico.

Ingredients Needed to Make Tex-Mex Lasagna

Full instructions can be found below in the recipe card

• Bottled salsa  
• Cumin
• Diced tomatoes
• Tomato sauce
• No-boil lasagna noodles
• Frozen corn
• Canned black beans
• Cooked, shredded pork
• Mexican blend cheese
• Cilantro and green onions for garnish                                                      

How to Make Mexican Lasagna

• Combine salsa, cumin and tomatoes.
• Spread 1 cup of the sauce mixture in the bottom of the pan and top with three lasagna noodles.
• Spread half of the corn, beans and pork over the noodles.
• Sprinkle with 1 cup of cheese and top with about 1 cup of the sauce.
• Repeat layers once, in the same order.
• Top with remaining 3 noodles.
• Spread 1 1/2 to 2 cups of sauce over the noodles.
• Cover with foil and bake in preheated oven for 30 minutes or until sauce is bubbly.
• Let stand for 15 minutes, then slice and serve.
• Garnish with chopped cilantro and sliced green onions, if desired

Ingredient Substitutions for Tex-Mex Lasagna

• Salsa: Any salsa that you have on hand will work for this recipe.
• Frozen Corn: You could also use corn freshly cut off the cob or canned corn. If you use canned corn, make sure it is well drained so that the lasagna doesn’t end up too wet.
• Canned Black Beans: Kidney beans or pinto beans would also work really well in this recipe.
• Shredded Pork: Shredded rotisserie chicken, cooked ground beef or cooked ground turkey could all be substituted for pork or it can be omitted all together for a vegetarian lasagna.
• Mexican Blend Cheese: Either mild or sharp cheddar will also work.

More Lasagna Recipes to Love

• Chicken Alfredo Lasagna
• Lazy Day Chicken Lasagna
• Zucchini Lasagna Roll-Ups
• Skillet Lasagna
• Vegetarian Spinach Lasagna
• Spicy Lasagna Soup
• Easy Traditional Lasagna