Recipe | Tex-Mex Lasagna

 With a tighter budget and a (full of shenanigans) toddler running around, I was looking for a new quick dinner option and inexpensive ingredients. I am certainly a Tex-Mex lover and this Tex Mex Lasagna satisfied all of my requirements! Let's get to the recipe!  

What You'll Need

1 pound lean ground beef or turkey
1 cup chopped onion
2 cups salsa, divided
7 ounce can whole kernel corn, drained
1 package of taco seasoning or download a homemade alternative
8 8-inch flour tortillas
7 ounce can refried beans
7 ounce can of black beans
1 1/2 cups Colby Jack cheese
1 1/2 cups Daisy Sour Cream, divided

  • Heat the oven to 400 degrees.
  • Cook the ground meat and onion in a 10-inch skillet over medium-high heat until the meat is well browned and the onion has softened. 
  • Season ground meat with a little bit of taco seasoning mix. (homemade tex-mex blend recipe)

I used ground turkey instead of ground beef. It is very rare that I ever use ground beef at home. I only eat ground beef when I go out for a burger. With using ground turkey, I get to cut down on the fat content of this recipe. There is no need to drain the meat, you can just move on to the next step.

  • Stir in 1 cup salsa, corn, black beans and taco seasoning. 

My husband is not partial to refried beans so to cut down on the use of them, I added black beans! What's a tex mex meal without a few black beans?

  • Cook the mixture until heated through.
  • Lightly spray an oven-safe pan with nonstick cooking spray and place a tortilla on the pan.
  • Top the tortilla with 3/4 cup meat mixture and sprinkle with 1/4 cup cheese. Cover with another tortilla.
  • Spread with about 1 cup refried beans and 1/4 cup sour cream.
  • Repeat the layers with the meat and cheese and top with a tortilla.
  • Spread 1/2 cup salsa over top and sprinkle with 1/4 cup cheese.
  • Assemble the second stack in the same manner.
  • Cover the pan with aluminum foil.
Note: For the first 5 minutes, leave pan in the oven uncovered. I like the edges of the tortillas to have a little bit of crispness versus being soft. I decided to

  • Bake for 20 to 25 minutes or until heated through and the cheese is melted.
  • Cut the stacks into wedges to serve and top with dollops of sour cream.

~Adapted from

Using the squeezable Daisy Sour Cream really helped speed up this meal. Having a little one around your ankles (well actually she's not around my ankles anymore she's almost at my hip hahaha) trying to help in the kitchen, you want to have any tools to speed things up. It also helped with portion control. Usually, when I get a dollop...I get a HUGE dollop (or two)! I opted to use my pie round pan (hence, the pizza slice shape) instead of a rectangular casserole real reason other than it was easiest to reach in my cabinet. Ha! 

Once you've finished, it should look something like this...

I served it with some homemade guacamole, yummy in my tummy! 
(no literally I ate it all, hubby isn't fond of avocados either, whomp, whomp!)

This recipe and all recipes are featured on my Pinterest board, "Foodie is On My Resume". 

What are some of your favorite uses for sour cream? Share your stories below! 

*Disclosure - I was provided Daisy® sour cream complimentary for the purpose of sampling. Thanks, Influenster! 


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