Mexican Lasagne Recipe

Want all the comfort of a pasta dish but with a twist? I’ve got you covered with this amazing take on the classic lasagne.

I get so fed up of the same meals every week. Sometimes you want something new …but still familiar.

We are creatures of habit. We eat the same thing week in, week out. Most families do. It can be great to share recipes though, as it’s surprising what is boring and just a weekly dish to one family can be a treat to others. You can check out my latest meal plans for some inspiration here Family Meal Plan.

Some weeks we live on pasta dishes. I LOVE lasagne but I also eat a lot of mexican food so I decided to do some fusion!

I use tortilla wraps in place of lasagne sheets, and a fajita style minced beef instead of the usual bolognese filling. It is a taste sensation! I was really surprised how much the wraps end up tasting like pasta. But you could take this further, you could make a chicken or vegetable fajita style filling or even a beef chill con carne. Any would work brilliantly. This is a great dish to use up any veges you have in the fridge and any tins in the cupboard. I flung a tin of baked beans in mine as we had no others to use. Experiment!

Mexican lasagne

Pams Mexican Lasagne Recipe


  • 500g minced beef
  • Small tin sweetcorn
  • Small tin baked beans or kidney beans
  • Red pepper – diced
  • Green pepper – diced
  • 1tsp smoked paprika
  • 1tsp cumin
  • Pinch cayenne
  • Pinch salt
  • 4 tomatoes – diced
  • Squeeze of lime
  • Pack of tortilla wraps
  • Tub of salsa
  • Couple of handfulls of grated cheddar


  1. Brown the mince then add the chopped peppers and fry until soft.
  2. Add the cumin, cayenne, smoked paprika and salt. Fry for a couple of minutes and squeeze in the lime.
  3. Add the beans, sweetcorn and tomatoes. Fry for a few minutes then remove from the heat and cool (unless eating straight away then crack on)
  4. Assemble by placing a layer of mince filling in the bottom of  a cassserole dish – a round one would be best but if like me you only have a square one then get large wraps and trim.
  5. Add a sprinkle of cheese then a tortilla wrap. Repeat until you have four layers.
  6. On the top of the final tortilla spread out the salsa and top with the remaining cheese.
  7. Oven at 180°c for 25min.
  8. If making ahead then just make the filling and assemble just before baking. If you have any leftover then it will keep in the fridge and can be reheated thoroughly the next day. However the tortilla wraps don’t seem to hold up much longer than that and it doesn’t freeze well, the wraps go a bit soggy. But the filling can be made well in advance and kept in the fridge for a few days or frozen for up to a month.


If you are feeding the kids then it is a healthy-ish option as you can pack it with veges (grated carrot is my hero and could be stuck in here to boost the vitamins) and you can leave out the cayenne and salt and use low fat beef.

Let me know if you give it a bash!

Pam xxx

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