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Recipe of the day: Delicious Mexican lasagna
This flavourful Mexican twist lasagna can be prepped and ready in an hour.
Picture: iStock
Tired of making the same old recipes for dinner? Step up your dinner menu with this delicious Mexican lasagna recipe, a mouth-watering twist on the traditional beef lasagna.
Instead of using lasagna sheets, you’ll be using rice and flour tortillas to create this lasagna.
You won’t have to spend two hours in the kitchen either, this Mexican lasagna can be prepped and ready in an hour.
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Easy Mexican lasagna recipe
Ingredients
- 1 x 375g jar mild tomato salsa
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 750g beef mince
- 35g sachet taco seasoning
- 1 x 400g can diced tomatoes
- 1 x 250g packet microwave white rice, cooked
- 1 red capsicum, chopped
- 1 x 420g can corn kernels, rinsed
- 1 x 400g can black beans, rinsed
- 2 spring onions, sliced
- 9 regular flour tortillas
- 3 cups (250g) Perfect Italiano™ Perfect Mexican cheese
Method
- Preheat oven to 200°C / 180°C fan-forced. Grease a 30cm x 20cm (10 cup capacity) rectangular ovenproof dish. Spread half of the salsa over base of prepared dish
- Heat half of the oil in a large non-stick fry pan over medium heat. Add onion and cook, stirring for 3 minutes or until soft. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add taco seasoning and cook, stirring for 30 seconds or until fragrant. Add canned tomatoes and bring to the boil then reduce heat and simmer for 5 minutes. Stir in rice and remove from heat
- Heat remaining oil in a second non-stick fry pan over medium heat. Add capsicum and cook, stirring for 3 minutes or until tender. Stir in corn, beans and spring onion. Remove from heat
- Place 3 tortillas over base of prepared dish to cover. Top with half of the mince mixture, then a third of the corn mixture and a third of the Mexican cheese. Top with another 3 tortillas, then remaining mince mixture, half of the remaining corn mixture and half of the remaining cheese. Top with remaining tortillas
- Spread tortillas with remaining tomato salsa. Top with remaining corn mixture. Then sprinkle with remaining cheese. Bake for 35 minutes or until golden brown. Stand for 5 minutes before cutting
How to make a Mexican lasagna
Craving Mexican food? Instead of tacos and quesadillas, try this Mexican lasagna recipe made with flour tortillas and rice.
- Prep Time: 15 MIN
- Cook Time: 45 MIN
- Total Time: 1 hour
- Category: dinner
- Method: oven-bake
- Cuisine: Mexican
Ingredients
Scale
- 1 x 375g jar mild tomato salsa
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 750g beef mince
- 35g sachet taco seasoning
- 1 x 400g can diced tomatoes
- 1 x 250g packet microwave white rice, cooked
- 1 red capsicum, chopped
- 1 x 420g can corn kernels, rinsed
- 1 x 400g can black beans, rinsed
- 2 spring onions, sliced
- 9 regular flour tortillas
- 3 cups (250g) cheese of your choice
Instructions
- Preheat oven to 200°C / 180°C fan-forced. Grease a 30cm x 20cm (10 cup capacity) rectangular ovenproof dish. Spread half of the salsa over base of prepared dish
- Heat half of the oil in a large non-stick fry pan over medium heat. Add onion and cook, stirring for 3 minutes or until soft. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add taco seasoning and cook, stirring for 30 seconds or until fragrant. Add canned tomatoes and bring to the boil then reduce heat and simmer for 5 minutes. Stir in rice and remove from heat
- Heat remaining oil in a second non-stick fry pan over medium heat. Add capsicum and cook, stirring for 3 minutes or until tender. Stir in corn, beans and spring onion. Remove from heat
- Place 3 tortillas over base of prepared dish to cover. Top with half of the mince mixture, then a third of the corn mixture and a third of the cheese. Top with another 3 tortillas, then remaining mince mixture, half of the remaining corn mixture and half of the remaining cheese. Top with remaining tortillas
- Spread tortillas with remaining tomato salsa. Top with remaining corn mixture. Then sprinkle with remaining cheese. Bake for 35 minutes or until golden brown. Stand for 5 minutes before cutting
*This recipe was found on myfoodbook.com.au
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