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!
What is a Mexican Lasagne, I hear you cry? Stick with me on this one because it is SO GOOD.
Look, I’m using the term ‘lasagne’ here quite loosely to replace saying ‘layer everything up with a sheet of a carbohydrate in between’. Please forgive me Italy, this is no reflection on beloved Lasagne al Forno.
This is another really easy mince beef meal. It’s not as simple and everyday as a chilli, but not as complicated to make as enchiladas or tacos as you don’t have to wrap or roll anything into shape. And anything that makes things a little easier is a win in my book.
You’ll love this recipe because:
✅ A bit of fun and different
✅ All made in one dish
✅ Loads of flavour and budget-friendly
Some tips for making Mexican Lasagne
⭐️I have made this recipe with both corn tortillas and wheat ones, and I found the wheat the better option as they have a better texture for this dish. If you’re very anxious not to have soggy tortillas, go for wholewheat ones.
⭐️ This isn’t your regular chilli mixture, it’s much dryer, using salsa rather than tomato sauce. This is so that they tortillas don’t go soggy.
⭐️ I used black beans and sweetcorn but you could substitute in whichever beans you prefer.
FAQs about this recipe
How do you make Mexican Lasagne?
Once you’ve made up the sauce by browning the mince and adding sweetcorn, beans, salsa, salt and pepper, spoon half of it to an ovenproof dish. Layer on two tortillas, which you can cut into shape if you need to, and layer the rest of the sauce on top. Cover it well with cheese and oven bake for about 25 minutes.
I always use pre-made taco seasoning for convenience and like to serve it with fresh chopped green peppers on top. Make sure your meat mixture is a little dry so you don’t make your tortillas too soggy!
Is this a spicy dish?
With the taco mix and extra spices, it has a little heat, which you can control up or down according to everyone’s taste. Leave out the chilli powder if you like it very mild, or add some fresh chillis to turn it up a notch and add a little more flavour!
What should I serve with this dish?
This is great with a few sides, especially if you’re making this meal for guests. Salsa, guacamole and a salad are ideal for smaller dips, or you could try my Mexican-Style Salad or Loaded Nachos as a starter.
Is this an authentic dish?
This is my version of a really fun dish that’s a hybrid between the flavours of one cuisine in the style of a completely different one, which I love because it shows how our world food can cross over and be played with and inspire each other. The Mexican Lasagne is definitely a ‘thing’, and this is my take on it, with budget, convenience and, of course, flavour in mind.
The origins of the traditional dish, better known as Budin Azteca, go back generations. Food blog Hispanic Kitchen reveals a bit more in this post about how Mexican Lasagne came about.
Fancy more fun recipes?
Hope you enjoy this recipe as much as we do.
I’d love to know how you got on and what you thought of it if you make this Mexican Lasagne recipe. Please rate the recipe using the ⭐️ by the recipe. Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
- 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
- Preheat the oven to 180C.
- Heat oil and fry the onion, garlic and minced beef until brown all over, about 5 mins.
- 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.
- Add the sweetcorn, beans, tomato puree, salsa, salt and pepper and mix well.
- Put a third of the beef mix into an ovenproof dish. Layer on two tortillas (cut to fit if need be).
- Repeat the above step twice (so you have 3 meat layers and 3 tortilla layers). Cover with the cheese and cook for 25 mins.