Hatch Green Chile Tex Mex Lasagna

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Try this amazing recipe for Hatch Green Chile Lasagna!  Simple and delicious. This Lasagna takes just minutes to prep and will satisfy the whole family! This casserole dish turns your traditional lasagna into a Tex Mex dish with the Mexican flavors you love. For all you TexMex lovers out there, this tex mex lasagna recipe is for you. Looking for an easy dinner that’s packed with delicious flavor?

Try this recipe and share with everyone! This Tex-Mex Lasagna takes less than 15 minutes to prepare. Not only that, but there’s a chance you already have the ingredients in your pantry as we speak. It might not be your typical Italian lasagna, but it’s packed with Mexican flavor and can easily be adjusted based on the type of salsa you use.

What’s the difference between Tex-Mex lasagna and regular lasagna, you ask? For starters, the meat sauce is a delicious mixture of tomato sauce, taco seasoning, and chopped hatch green chiles. The other main difference is that the noodles are replaced by layers of corn tortillas. This is basically a taco in lasagna form.

It is certainly balanced enough to make a one-dish meal satisfying for me, but you could certainly serve it with a Southwestern-inspired side salad, grilled corn, or some spicy black beans. If you can’t find Hatch chiles in your hometown, roasted Poblano chiles would be a great substitute in this recipe. You can also substitute another brand of green enchilada sauce if you can’t find the Hatch brand.

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.


Hatch Green Chile Tex Mex Lasagna

Tex Mex Lasagna

Try this amazing recipe for Hatch Green Chile Tex Mex Lasagna!  Simple and delicious.

  • Author: Central Market
  • Prep Time: :20
  • Cook Time: :35
  • Total Time: :55
  • Yield: 8
  • Category: Dinner
  • Method: Baked
  • Cuisine: Tex-Mex


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


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.


Grab a rotisserie chicken from the grocery store if you don’t have time to cook for this Tex-Mex lasagna. 

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