mexican lasagne

Mexican lasagne

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 people


  • 500 g minced beef
  • 1 red onion diced
  • 2 peppers, any colour diced
  • 1 pack flour or corn tortillas slightly toasted
  • 400 g chopped tomatoes / passata / fresh tomatoes
  • 400 g cheese sauce
  • 1 clove garlic crushed
  • 1 pack fajita seasoning (or jar seasoning to taste)
  • 30 g pack of tortilla crisps broken up
  • 1 handful cheddar, grated
  • guacamole
  • sour cream
  • 2 spring onions


  1. Brown the mince in a little oil a frying pan 

  2. Add the onions, garlic and peppers and cook through til the onions are transparent

  3. Add the tomatoes and fajita seasoning and let it bubble. If it's a little dry, add some water

  4. Either cover the pan, turn down the heat and simmer for 45 minutes on the hob. Alternatively, cover and simmer in the bottom of the oven at around 150C or simmer in a slow cook on low for however long your slow cooker needs.

  5. If not using ready-made cheese sauce, make the sauce.  Mine's an easy microwave cheese sauce)

  6. Once the mince is cooked, layer up the lasagne. Start with mince, then tortilla, then cheese sauce, repeat until finishing with cheese sauce.

  7. Top with the broken tortilla crisps if using, then the grated cheese

  8. Bake in the oven at around 200C until the cheese on top melts

  9. Serve with spring onions sprinkled on top, and with dollops of guacamole and source cream on the side.