When I say something is easy, I mean truly easy. This Easy TexMex Lasagna is exactly that—simple to assemble and full of flavor.
All you need are a few pantry staples plus some leftover pulled pork or chicken, salsa or taco sauce, grated cheese, frozen corn, black beans, and oven-ready lasagna sheets. If your boxes of noodles are damaged (or mysteriously disappear), you might need an extra box, but otherwise the recipe comes together quickly and with minimal fuss.
What makes this dish a winner is how it transforms familiar taco flavors into a lasagna everyone loves. Layers of tender pasta, savory pulled pork, tangy salsa, sweet corn, black beans, and a blend of cheeses bake together into a melty, comforting casserole. It’s essentially the best of tacos and lasagna combined—easy to serve, kid-friendly, and perfect for feeding a hungry family.
Cook’s Notes
- Some recipes use corn tortillas instead of lasagna noodles, but my family prefers oven-ready lasagna sheets. They keep the texture familiar and avoid the graininess corn tortillas can develop after baking.
- I used oven-ready lasagna sheets for convenience—no boiling required. If you prefer, you can likely adapt this recipe to fresh or boiled noodles, though I haven’t tested those options.
- Thaw the frozen corn before layering. Using frozen corn straight from the bag can extend baking time and add extra moisture.
- Drain and rinse the black beans to prevent excess liquid from making the lasagna soggy.
- For the sauce, use salsa, taco sauce, or a combination. You’ll need about 5 1/2 cups total of whatever sauce mixture you choose.
- Grating your own cheese yields the best melting results, but pre-grated cheese also works in a pinch.
- Cheese choices I like: Monterey Jack, extra-sharp cheddar, and queso fresco. If you can’t find queso fresco, substitute Monterey Jack, pepper jack, queso asadero, or even mozzarella. Aim for 1 1/2 to 2 pounds of cheese total.
- Use a 9 x 13 baking dish or a similar casserole dish. A lasagna pan will also work fine.
Easy TexMex Lasagna
Rebecca Lindamood
Ingredients
- spray olive oil
- 12 to 14 sheets oven-ready lasagna pasta
- 5 1/2 cups salsa or taco sauce or a combination of the two
- 1 1/2 to 2 pounds grated cheese any combination of Monterey Jack, Cheddar, Queso Fresco, or other melting cheeses
- 6 cups leftover pulled pork or shredded chicken
- 1 pound frozen corn thawed
- 2 cans black beans drained and rinsed
Optional for serving:
- sour cream or plain Greek yogurt
- avocado slices
- chopped green onions
- fresh cilantro
Instructions
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Preheat oven to 350°F. Lightly spray a 9 x 13 baking dish with olive oil spray.
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Pour 1/2 cup of salsa or taco sauce into the bottom of the pan. Arrange one layer of lasagna sheets, breaking sheets as needed to fill gaps. Sprinkle 3/4 cup of cheese over the pasta, then scatter about half of the pulled pork, half the corn, and half the black beans. Sprinkle another 3/4 cup of cheese and drizzle 1/2 cup more sauce.Add a second layer of pasta (rotate the sheets if desired), drizzle another 1/2 cup of sauce, top with 3/4 cup cheese, and spread the remaining pork, corn, and beans. Top with another 3/4 cup of cheese and drizzle 1 cup of sauce.Finish with a final layer of pasta, pour the remaining sauce to make sure no pasta is exposed, and scatter the remaining cheese over the top. Spray a sheet of foil with olive oil spray and place the oiled side down over the dish, crimping the edges to seal.Bake covered for 30 minutes, then remove the foil and bake another 15–20 minutes, until the sauce is bubbly, the cheese is fully melted, and the edges show light browning. Let the lasagna rest for at least 5 minutes before slicing.
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Garnish with sour cream or Greek yogurt, avocado slices, chopped green onions, and fresh cilantro if desired.
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if needed.
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