Layered Tex-Mex Lasagna Recipe

Name: Layered Tex-Mex Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8-ounce) cans tomato sauce; 3 cups water; 4 tablespoons cornstarch; 3 tablespoons chili powder; 1/2 teaspoon onion powder; 1/4 teaspoon garlic powder; 12 corn tortillas; 4 cups of cooked mashed pinto beans; 1 cup chopped green onions; 1 1/2 cups frozen corn kernels, thawed; 1 (2.25-ounce) can sliced ripe olives, drained; 1-2 tablespoons chopped green chilies (optional); Salsa (optional); Tofu sour cream (optional; recipe available at; )

Servings: persons

2 (8-ounce) cans tomato sauce
3 cups water
4 tablespoons cornstarch
3 tablespoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
12 corn tortillas
4 cups of cooked mashed pinto beans
1 cup chopped green onions
1 1/2 cups frozen corn kernels, thawed
1 (2.25-ounce) can sliced ripe olives, drained
1-2 tablespoons chopped green chilies (optional)
Salsa (optional)
Tofu sour cream (optional; recipe available at
)

1
For the sauce, place all the ingredients in a saucepan. Whisk until well combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and add more chili powder, if desired. Set aside.
2
Place the beans in a large bowl. Add the onions, corn, olives, and green chilies (if using). Mix gently until well combined. Set aside.
3
Preheat the oven to 350u00b0F.
4
Place 1 1/2 cups of the sauce in the bottom of a nonstick 9x13-inch baking dish. Place 4 corn tortillas over the bottom of the baking dish; they can overlap or be cut to fit. Spread half of the bean mixture over the tortillas. Place another 4 tortillas over the bean mixture and then spread the remaining bean mixture on top of those tortillas. Cover with 4 more tortillas and then pour the remaining sauce over the tortillas. Cover with parchment paper and then with aluminum foil, crimping the edges over the baking dish. Bake for 45 minutes. Remove from the oven and let rest for about 15 minutes before cutting. Serve with salsa and tofu sour cream, if desired.

731

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 (8-ounce) cans tomato sauce, 3 cups water, 4 tablespoons cornstarch, 3 tablespoons chili powder, and more.

Yes, Layered Tex-Mex Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Layered Tex-Mex Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions