Mexican Lasagne

Say hello to Mexican Lasagne. Tasty chilli with added beans and veggies, layered up with tortillas and cheese and baked until crunchy on top. Is it actually a lasagne? Maybe not. Is it a delicious quick and easy dinner? Definitely!


1 tsp Olive oil
1 Onion Chopped
2 Garlic cloves Peeled and crushed
450 g Minced beef
1 tsp Cumin
1 tsp Paprika
1 tsp Garlic powder
2 tsp Chilli powder
398g Tinned sweetcorn 1 x tin drained and rinsed
400g Black beans 1 x tin drained and rinsed
2 tbsp Tomato purée
200 g Salsa Pot from the fridge in the supermarket
Salt and pepper
6 Flour tortillas (Regular size, or 8 small tortillas)
100 g Grated cheese


  1. Preheat the oven to 180C.
  2. Heat oil and fry the onion, garlic and minced beef until brown all over, about 5 mins.
  3. Add the cumin, paprika, garlic powder and chilli powder and fry for a further 5 minutes until the meat is coated in the spices. Remove the pan from the heat.
  4. Add the sweetcorn, beans, tomato puree, salsa, salt and pepper and mix well.
  5. Put a third of the beef mix into an ovenproof dish. Layer on two tortillas (cut to fit if need be).
  6. Repeat the above step twice (so you have 3 meat layers and 3 tortilla layers). Cover with the cheese and cook for 25 mins.

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