Mexican Lasagne with Tortillas

A layered Mexican lasagne made with tortillas and taco beef mince.

Mexican Lasagne with Tortillas

Classic lasagne gets a Mexican makeover with this irresistible tortilla lasagne! Using tortillas instead of pasta sheets, it features hearty layers of seasoned ground beef, black beans, corn, tomatoes and cheese, all baked together until bubbly and golden.

5 from 15 votes

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Course: Dinner

Cuisine: Mexican

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: serves

Calories: 496kcal

Author: Lucy - Bake Play Smile

Cost: $15

Equipment

Stove-top or Thermomix
Oven

Ingredients

15 g (1 tbs) olive oil
1 brown onion medium, 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 or tinned corn (drained)
400 g tinned beans rinsed and drained - see notes
6 flour tortillas or corn tortillas
250 g grated cheese see notes
sour cream and avocado, to serve

Metric - US Customary

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 (see notes).
Heat the olive oil in a frypan over medium heat. Add the chopped brown onion 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 drained beans and cook until heated through.
Place one tortilla onto the base of the baking dish. Top with ⅕ beef mince and sprinkle over some grated 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 (see notes).

Thermomix Method

Preheat the oven to 180 degrees celsius (fan-forced). Lightly grease a large round baking dish (approx 30cm diameter) and set aside (see notes).
Place the onion into the Thermomix bowl. Chop for 6 seconds on Speed 6. 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 drained beans and cook for 10 minutes, 100 degrees, Speed Soft, Reverse.
Place one tortilla onto the base of the baking dish. Top with ⅕ beef mince and sprinkle over some grated 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

RECIPE NOTES & TIPS:

Ingredients:

Swap the ground beef for ground chicken or turkey mince, rotisserie or leftover cooked chicken, or vegetarian mince.
Beans - use canned beans and drain well. Use black beans, red kidney beans, 5 bean mix, or refried beans.
Instead of cheddar or mozzarella cheese, try a Mexican cheese blend for a (mild) spicy flavour hit.
Flour tortillas or corn tortillas can be used.

Other Tips:

Topping ideas - serve the lasagne as is, or add your favourite toppings like sour cream, sliced avocado, homemade guacamole, coriander, jalapenos, black olives or crushed corn or tortilla chips.
Make ahead - the lasagne can be assembled 1-2 days ahead and stored, covered in the fridge. When ready, place it into the oven to bake (add a little extra time to account for the chilled temperature) and then serve. Easy!
Baking Tray - if you don't have a round baking dish, you can use a flat baking tray instead. The beef mixture and grated cheese will stay in place when layered with the tortillas.
Storage - allow the lasagne to cool completely and then cover the whole lasagne, or cut as individual serves. It will keep in the fridge for up to 3 days.
Freezing - this dish freezes and reheats beautifully, making it such a great make-ahead dinner for days when you don’t have time to cook. To freeze, make the meat filling and assemble the lasagne as normal. It can be frozen either baked or unbaked. If freezing from baked, allow it to cool completely first and then freeze the whole lasagne or individual serves in an airtight container for up to 3 months. Thaw overnight in the refrigerator and then follow the instructions below to bake, or reheat in the oven until steaming hot.

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