A healthy and delicious Mexican Lasagne recipe that the whole family will love... layered with tortilla wraps, a beefy bean taco mince and cheese!

Mexican Lasagne

A healthy and delicious Mexican Lasagne recipe that the whole family will love... layered with tortilla wraps, a beefy bean taco mince and cheese!
5 from 1 vote
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Course: Dinner
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6 serves
Calories: 496kcal

Equipment

  • Stove-top or Thermomix
  • Oven

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

You can use any type of tinned beans you like (5 bean mix or Mexican beans are great options!). 
A mix of cheddar and mozzarella cheese works perfectly in this recipe. 

Nutrition

Calories: 496kcal | Carbohydrates: 37g | Protein: 35g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 1360mg | Potassium: 733mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1090IU | Vitamin C: 9.4mg | Calcium: 364mg | Iron: 4.8mg