Date posted: 20/09/2022

Mexican Chilli Lasagne

Combining the well-loved Mexican and Italian classics, our Mexican chilli lasagne makes a hearty weekday lunch or evening meal.

  • Serves 10
  • Timing: 35 mins
Votes: 1 Average: 5


Micro coriander (chilled) 10g
Doritos Lightly salted crisps 1 packet
Bar marked plain flour tortilla 30cm (frozen) 5 tortillas
Grated mature white cheddar (chilled) 150g
Minced beef 95VL (chilled) 400g
Ramona’s Kitchen salsa (chilled) 150g
Green Valley Dairy Set soured cream (chilled) 100g
Ramona’s Vegan guacamole (chilled) 100g
Prepared multi extended life vegetable oil 20ml
Brown skin yellow flesh onion (chilled) 180g
Royal Crown Mixed bean salad in water 250g
Beef tomatoes (chilled) 300g
Chipotle paste 120g
Multi use tomato base 500g
sliced green jalapeno peppers (pouch pack) 70g
Red capsicum peppers (chilled) 1 pepper
Coriander (chilled) 20g


  1. Pre-heat the oven to 180C.
  2. Dice the tomatoes and onions. Separately, chargrill the peppers.
  3. Heat the oil in a pan and add the onions. Cook until they are tender.
  4. Add the mince and cook for a couple of minutes. Add the beans, chopped tomatoes, jalapenos and chipotle paste and allow this to simmer for 20 minutes.
  5. Add the chopped coriander and fold through along with the chard peppers.
  6. Layer the mix evenly on top of the tortilla, and repeat this 5 times. On the top layer, spread the grated cheese. Bake this in the oven at 180C until it is golden brown. Allow the stack to cool before slicing the tortilla into wedges.
  7. Serve up a wedge with the Nachos crusted sour cream, salsa and guacamole. Top with micro coriander for a final touch.
Enjoyed our Mexican chilli lasagne? Find more recipes and inspiration on our UK international food trends page or view all of our food and drink trends 2024.
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