Mexican Lasagna Recipe from Dave Tidmarsh at ProjectSpice

by ProjectSpice on March 10, 2011 · 1 comment

in Recipes

Mexican Lasagna Cooked

Mexican Lasagna Cooked

This recipe is great if your a fan of chilli con carne & italian food. Perfect for midweek meals or entertaining and even using up a chilli that you had the night before.

Always use a good quality steak mince as it is far leaner in fat content. This recipe gives a medium heat rating but use more chillies or sauce to suit your needs.

Mexican Lasagna Ingredients

Mexican Lasagna Ingredients


  • 2 tbsp Olive oil
  • 500g Minced Beef
  • 1 Onion (chopped)
  • 3 Cloves of garlic (minced)
  • 1 Green Pepper (chopped)
  • 2 Finger chillies (chopped)
  • 1 tsp smoked paprika
  • 1 tsp Cumin
  • 1 tsp Chili powder
  • 1 tsp Thyme
  • 1 beef stock cube
  • 1 tsp of your favourite Hot sauce (I used my own Flamin’ Galah)
  • 1 400g can Chopped Tomatoes
  • 1 400g can Red kidney beans
  • 2 tbsp Tomato purée
  • 1 tbsp Lime juice
  • 4 Flour Tortillas
  • 1/2 pint cheese sauce (make your own or a packet one will be fine)
  • 100g grated Cheddar or similar
  • Sliced Jalapeños
Mexican Lasagna Con Carne

Mexican Lasagna Con Carne

Con Carne Method:

  1. Heat the oil in a large pan or wok. Fry the onion,garlic,green pepper & chillies for a couple of minutes.
  2. Now add the minced beef to the pan and fry for 5 minutes or until the meat has taken on colour, stir at regular intervals
  3. Crumble in the stock cube, add the dry herbs & spices and give it a good mix.
  4. Add the tomatoes, purée & kidney beans, give it a pinch of salt & a grind of black pepper.
  5. Pour in your favourite Hot sauce & lime juice, stir & simmer for 10 minutes.
  6. Your chili con carne mixture should not be too wet. Turn your cooker to Gas Mark 4 / 180C / 350F

Assembling your Lasagna:

Mexican Lasagna Ready to Eat

Mexican Lasagna Ready to Eat

  1. In a ceramic/heat proof dish place about 1/3 of the meat mixture, then about 1/3 of your cheese sauce on top, then cover with flour tortilla (just tear them into shape) & repeat this step. You should then have layered meat, cheese sauce, tortilla, meat, cheese sauce, tortilla, meat, cheese sauce, tortilla.
  2. Top with the grated cheese & toss on as many sliced Jalapeños for decoration as you desire.
  3. Baked for 25-30 minutes

Serve with a fresh salad, fries or Garlic bread. Enjoy!

Editors Note: Dave Tidmarsh has over 20 years cooking experience and is now developing a range of sauces, you can find out more about him and his sauces at

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