Tex-Mex Lasagna

Mexican Lasagna is exactly what it sounds like: an artful combination of Mexican and Italian cuisines by layering Mexican ingredients in a casserole dish to look like the iconic Italian lasagna. It was actually one of my dad’s favorite dishes that my mom made. Confession time though… growing up this was NOT one of my favorites. In fact, when my mom would make Mexican Lasagna for a quick, weeknight dinner, I often complained (which I deeply regret now that I’m older and wiser). As a working woman now, I not only LOVE the flavors of this dish, but I also LOVE the fact that the recipe calls for mostly semi-prepared or canned ingredients, and it only takes about 15 min to prepare before throwing it in the oven!!

For clarification, this is is NOT my mom’s original Mexican Lasagna recipe. I took the liberty of putting my own spin on her invention by adding a few more Tex-Mex ingredients and spices! This is also a highly customizable recipe so feel free to swap or leave out ingredients as you see fit. As long as it tastes the way you like and fits in a 9x9 baking dish, you can’t go wrong!! (Note: This Tex-Mex Lasagna is also GREAT leftover.)

Prep Time: 15 min; Cook Time: 25 min (Total Time: 40 min)

Yields: 8 servings

Ingredients:

1 15 oz can tomato sauce
1 can diced tomatoes with green chiles or Ro-Tel (drained)
1 can green chiles (with juices)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chipotle powder
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
1 bag tortilla chips
Cooked chicken — I prefer to use a store-bought rotisserie chicken or 2-3 grilled chicken breasts but you can even use canned, shredded chicken. (Yes, I said canned chicken!) If you would prefer, you can also grill or roast your own; but in my opinion, that’s just extra work that adds unnecessary time.
2 diced jalapeños + 1 extra jalapeño for garnish (optional)
1 can of corn (drained and rinsed)
1 can of black beans (drained and rinsed)
8 oz sour cream
2 cups shredded cheese (Mexican cheese blend, Pepper Jack, Cheddar, etc.)

Directions:

Preheat the oven to 425 degrees.
Combine the tomato sauce, drained tomatoes with green chiles (Ro-Tel), green chiles, corn, black beans, jalapeños, garlic powder, onion powder, chipotle powder, cumin, salt, and pepper in a bowl.
Stir until combined and set aside.
Cover the bottom of a 9x9 baking dish with a thin layer of the tomato sauce mixture.
Crush tortilla chips and generously cover the tomato sauce. (This is acting as your lasagna noodle and first layer.)
Dollop small amounts of sour cream evenly around the chips and spread carefully so it forms a thin layer. (This acts as your ricotta mixture in a traditional lasagna.)
Add a layer of the tomato sauce mixture (This is like your Italian tomato sauce.)
Add a layer of shredded chicken.
Sprinkle with shredded cheese.
Repeat the layering steps once more: 1) Tortilla Chips, 2) Sour Cream, 3) tomato mixture, 4) Chicken, 5) Shredded Cheese)
Once you finish the second round of layering, top the casserole with one more layer of crushed tortilla chips, a light layer of the remaining tomato sauce mixture, and more shredded cheese.
Optional: top with sliced jalapeños.
Bake at 425 degrees for 25 min or until the cheese is melted and golden brown.
Let cool for about 10 min before serving. Top with avocado slices, sour cream or any of your favorite taco toppings. (Sometimes if I have some leftover tortilla chips, I’ll crumble a few more on top for extra crunch!)