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5.0 from 57 votes

Cowboy Chili Lasagna

Zesty Cowboy Chili Lasagna Recipe: This easy homemade lasagna combines the traditional Italian lasagna preparation with hearty American Cowboy Chili flavors! It's a fun twist on a beloved classic.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 12
Calories: 589 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 pound ground beef
  • 8 ounce Mexican chorizo
  • 1 large red onion, peeled and chopped
  • 1 large red bell pepper, seeded and chopped
  • 4 cloves garlic, minced
  • 30 ounce canned red kidney beans, drained
  • 28 ounce crushed tomatoes
  • 7 ounce chopped green chiles
  • 1 tablespoon ground ancho chile (or chili powder)
  • 1 tablespoon ground cumin
  • 1/3 cup chopped cilantro
  • 8 ounce no-boil lasagna noodles (9-12 noodles)
  • 12 ounce cream cheese, softened
  • 4 cups shredded cheddar cheese

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Set out a 9X13 inch baking dish. Then set a large saucepot on the stovetop over medium heat. 
  2. Add the ground beef and chorizo to the saucepot. Break the meat into small pieces with a wooden spoon. Brown for several minutes, stirring to make sure the meat doesn't stick to the bottom of the pot. Then push the meat to the sides of the pot and add the chopped onions, bell pepper, and garlic. Saute for 3-5 minutes to soften the vegetables. 
  3. Add the kidney beans, crushed tomatoes, green chiles, ancho chile, cumin, and 1 teaspoon salt. Stir and bring to a simmer. Simmer for 10 minutes. Then turn off the heat and stir in the cilantro. 
  4. Meanwhile, determine whether you can fit 3 or 4 lasagna noodles in the pan in a single layer. Then either lay 9 or 12 lasagna noodles out on the countertop. (To make three layers.) Spread an equal amount of cream cheese over each dried lasagna noodle.  
  5. Spread a small amount of chili over the bottom of the baking dish. Add 3-4 lasagna noodles, in a single layer, over the bottom of the pan. Sprinkle 1 1/3 cup shredded cheddar cheese over the noodles. Then add 2 large ladels of chili over the cheese and spread it out in an even layer.
  6. Add a second layer of lasagna noodles with cream cheese, 1 1/3 cup shredded cheese, and chili in the same order as the first layer. On the final layer, add the lasagna noodles, all the remaining chili, then place the remaining 1 1/3 cups cheese on top of the chili. 
  7. Bake for 20-30 minutes, until the edges of the lasagna are bubbling, and the cheese is melted. Allow the lasagna to sit at least 5 minutes before cutting and serving.

Notes

  • Can't Find No-Boil Noodles?
  • You can use standard lasagna noodles...
  • Either boil them according to the package instructions, then make the recipe as-is.
  • Or use them in the recipe dry, add 2/3 cup water to the pan, cover the pan with foil, and bake for 1 hour. 
  • Or make the recipe the day before with dry noodles. Add 2/3 cup water and let the lasagna soak overnight in the fridge. Then bake for 30 minutes as directed the next day.

Nutrition Information

Serving 1square Calories 589kcal (29%) Carbohydrates 42g (14%) Protein 33g (66%) Fat 33g (51%) Saturated Fat 16g (80%) Cholesterol 98mg (33%) Sodium 794mg (33%) Potassium 893mg (26%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 1359IU (27%) Vitamin C 31mg (34%) Calcium 386mg (39%) Iron 5mg (28%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 589

% Daily Value*

Serving 1square
Calories 589kcal 29%
Carbohydrates 42g 14%
Protein 33g 66%
Fat 33g 51%
Saturated Fat 16g 80%
Cholesterol 98mg 33%
Sodium 794mg 33%
Potassium 893mg 19%
Fiber 8g 32%
Sugar 7g 14%
Vitamin A 1359IU 27%
Vitamin C 31mg 34%
Calcium 386mg 39%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.