A healthy and delicious Mexican Lasagne recipe that the whole family will love… layered with tortilla wraps, a beefy bean taco mince and cheese!
In our house, for a recipe to make our family favourite dinners list, it needs to be:
- quick
- easy
- tasty
- … and most importantly, EVERYONE has to eat it (and love it!)… including Mr 3!
This Mexican lasagne is ALLLL of those things!!
How to make Mexican Lasagne
This recipe couldn’t be any simpler to make…
- Start off by frying the onion and garlic until soft.
- Add the beef mince and taco seasoning and stir until browned.
- Add the frozen corn, tomato paste, tomatoes and beans and cook for a few minutes.
- Place a flour tortilla into the base of a round baking dish.
- Top with a thin layer of the beef mince and sprinkle with cheese.
- Continue until you’ve used all of the beef mixture.
- Finish with a layer of flour tortilla and grated cheese.
- Bake for 35 minutes or until golden and cooked through.
- Serve with sour cream and avocado slices.
It’s so easy, right!? And the Mexican flavours are just sooooo good! On a side note, my 3 year old actually prefers this Mexican lasagne to my traditional lasagne recipe!
Mexican Lasagne vs Traditional Lasagne… what’s the difference?
Both types of lasagne are absolutely DELICIOUS but they’re really completely different recipes. The only similarity is that they’re both layered with cheese and a beef mince. Here’s why they’re so different:
- Mexican lasagne uses flour tortillas for the layers instead of lasagne pasta sheets
- the beef mince filling includes taco seasoning, corn and beans to give it a real Mexican kick
- A traditional lasagne recipe often involves a béchamel sauce, whereas Mexican lasagne just uses grated cheese
- Mexican lasagne is served with sour cream and avocado slices
The perfect dinner for smuggling in vegetables
My son loves this recipe because it tastes great… I love it because I know it’s filled with lots of vegetables:
- beans
- tomatoes
- corn
- onion
- avocado
You can of course add in any extra vegetables you like (chopped carrot, zucchini and capsicum are great) – often I’ll do a layer of baby spinach in between each of the tortilla layers too.
PS. If you’re after a vegetarian lasagne recipe, check this one out!
And so there it is – our Mexican Lasagne recipe that is well and truly a family favourite in our house!
More family dinner recipes
I’m all about quick and easy dinners… here’s a few more of my favourites!
Mexican Lasagne
Ingredients
- 15 g (1 tbs) olive oil
- 1 brown onion chopped
- 1 tsp minced garlic
- 500 g lean beef mince
- 35 g sachet taco seasoning
- 50 g tomato paste
- 400 g tin diced tomatoes
- 175 g (1 cup) frozen corn
- 400 g tinned beans rinsed and drained - see notes
- 6 flour tortillas
- 250 g grated cheese see notes
- sour cream and avocado, to serve
Instructions
Conventional Method
- Preheat the oven to 180 degrees celsius (fan-forced). Lightly grease a large round baking dish (approx 30cm diameter) and set aside.
- Heat the olive oil in a saucepan over medium heat. Add the chopped brown and garlic and stir until the onion is soft.
- Turn the heat up to medium-high and add the beef mince and the taco seasoning. Break up the mince and cook for 5 minutes or until browned.
- Add the tomato paste, diced tomatoes, frozen corn and beans and cook until heated through.
- Place one tortilla onto the base of the baking dish. Top with 1/5 beef mince and sprinkle over some cheese.
- Repeat until you've used up all the beef mince. Finish with a layer of tortilla and grated cheese.
- Bake in the oven for 35 minutes or until golden and cooked through (see notes).
- Serve with sour cream and avocado slices.
Thermomix Method
- Preheat the oven to 180 degrees celsius (fan-forced). Lightly grease a large round baking dish (approx 30cm diameter) and set aside.
- Place the onion into the Thermomix bowl. Chop on Speed 6, 6 seconds. Scrape down the sides of the bowl.
- Add the olive oil and minced garlic and saute for 3 minutes, 100 degrees, Speed 2.
- Add the beef mince and the taco seasoning. Break up the mince and cook for 10 minutes, 100 degrees, Speed Soft, Reverse.
- Add the tomato paste, diced tomates, frozen corn and beans and cook for 10 minutes, 100 degrees, Speed Soft, Reverse.
- Place one tortilla onto the base of the baking dish. Top with 1/5 beef mince and sprinkle over some cheese. Repeat until you've used up all the beef mince.
- Finish with a layer of tortilla and grated cheese.
- Bake in the oven for 35 minutes or until golden and cooked through (see notes). Serve with sour cream and avocado slices.
Notes
Nutrition
Hello there! Can I start off by saying I’m a big fan, love cooking your recipes ☺️
Just wanted to let you know in Step 4 of your thermomix method it seems that the bit about added the diced tomatoes is missing… I just cooked the recipe for the first time and noticed the tin of tomatoes has been left behind on my kitchen bench hahaha I tried re-reading the recipe over and over again but it doesn’t look like it’s there.
Hope you don’t mind me mentioning,
Thanks for all your work and recipes,
Shelley
PS can’t wait to try, smells delicious ☺️
Hi Shelley, thank you so much!!! That was a typo of mine – I’ve just fixed it! Thank you xxxx
Also a family favourite in our house. I add grated carrot and zucchini too.
Fantastic!!!
Love it! Got to be one of my favorite meals. Thank you x
Mine too!