Hatch Green Chile Tex-Mex Lasagna – Cheesy Southwestern Casserole
If you’re craving a hearty, comforting dinner with bold Southwestern flavors, this Hatch Green Chile Tex-Mex Lasagna is a delicious twist on traditional Italian lasagna. Instead of pasta noodles and marinara sauce, this easy casserole layers corn tortillas, seasoned ground beef and pork, roasted green chiles, and plenty of melted cheese for a satisfying family meal.
What makes this Tex-Mex lasagna special is the combination of roasted Hatch green chiles and green chile enchilada sauce. Hatch chiles are known for their distinctive New Mexican flavor, ranging from mild and earthy to pleasantly spicy. Roasting brings out their natural sweetness and adds a subtle smoky flavor that complements the savory meat filling.
The filling starts with sautéed onions and garlic, followed by browned ground beef and pork. Beer, green chile enchilada sauce, diced tomatoes, cumin, and roasted chiles create a rich, flavorful mixture. Simmering allows the ingredients to blend before the casserole is assembled.
Instead of traditional lasagna noodles, yellow corn tortillas form the layers, soaking up the seasoned sauce while holding everything together. Sharp cheddar and Monterey Jack cheeses melt into a creamy, golden topping that makes every serving especially satisfying.
A sturdy 9-by-13-inch casserole dish is perfect for assembling this recipe. Its generous size provides plenty of room for layering the tortillas, meat mixture, whole roasted green chiles, and shredded cheeses.
Once assembled, the casserole bakes at 350°F until the cheese is melted and the layers are heated through. Allow it to rest briefly before serving so the portions hold together more easily.
Serve this Hatch Green Chile Tex-Mex Lasagna with homemade guacamole, fresh salsa, or a crisp green salad. It’s a wonderful choice for family dinners, casual entertaining, and anyone who loves cheesy Mexican-inspired casseroles.
With its comforting layers, roasted chile flavor, and savory filling, this Tex-Mex lasagna is a satisfying alternative to traditional pasta lasagna.
Here are some other good accompaniments for this recipe homemade Classic Mexican Guacamole, Raw Salsa Using Cherry Tomatoes and some Sopapilla Cheesecake Bars for dessert.
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Hatch Green Chile Tex Mex Lasagna
- Total Time: 2:05
- Yield: 8
Ingredients
- 2 Tbsp Butter
- 1 Onion, large sized, chopped
- 2 Garlic Cloves, minced
- 1 1/2 lb Ground Beef, preferably lean
- 1/2 lb Ground Pork
- 1/2 cup Beer, (recommended: Shiner)
- 1 can Hatch Green Chili Enchilada Sauce, medium size
- 4 Hot Chiles, roasted and diced (or one 4 oz can diced green chiles)
- 1 tsp Ground Cumin
- 1/2 tsp Iodized Salt
- 2 cans Canned Diced Tomatoes, (14.5 oz each)
- 2 cups Cheddar Cheese, grated
- 2 cups Monterey Jack Cheese, grated
- 12 Yellow Corn Tortillas
- 12 Green Chiles, roasted (or four 4 oz cans whole green chiles)
- Optional topping: diced tomatoes
Instructions
- Saute onion in butter until soft. Add garlic and saute for 1 minute.
- In a separate pan, brown beef and pork, drain fat, and combine with onion and garlic.
- Add beer, enchilada sauce, diced green chiles, cumin, and salt. Simmer for 30 minutes.
- Drain tomatoes well, add and simmer for additional 15 minutes. Set aside.
- Cut tortillas into 4 strips each. In a greased 13×9 casserole, layer ½ tortillas. Spread ½ meat mixture on top of tortilla strips. Layer all whole green chiles on top of the meat. Spread ½ cheese on top of green chiles. Layer remaining tortilla strips, remaining meat, then remaining cheese.
- Bake at 350° F for 35 minutes.
Notes
Grab a rotisserie chicken from the grocery store if you don’t have time to cook for this Tex-Mex lasagna.
- Prep Time: :20
- Cook Time: 1:45
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex