This Mary Berry Mexican Lasagne is a rich and cheesy recipe, which is a clever and quick take on a classic, using tortillas instead of pasta sheets. It’s a wonderfully different dish, perfect for a hearty and flavorful family supper.
Mary Berry Mexican Lasagne Ingredients
For the Beef Filling:
- 1 tbsp olive oil
- 2 large onions, chopped
- 500g (1lb 2oz) beef mince
- 1 mild red chilli, deseeded and finely chopped
- 1 red pepper, deseeded and diced
- 2 garlic cloves, crushed
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tbsp tomato purée
- 1–2 tbsp mango chutney
- 2 x 400g tins chopped tomatoes
- 1 small bunch fresh coriander, roughly chopped
- Salt and freshly ground black pepper
To Assemble:
- 3 large flour tortilla wraps
- 250g (9oz) full-fat mascarpone
- 100g (3½oz) mozzarella, grated
- 100g (3½oz) mature Cheddar cheese, grated
How To Make Mary Berry’s Mexican Lasagne
- Prep the oven and sauté onions: Preheat the oven to 160°C/140°C Fan/Gas 3. Heat the olive oil in a large, ovenproof frying pan or casserole dish over a medium heat, add the onions, and fry for 3 minutes until starting to soften.
- Brown the beef: Turn up the heat, add the mince, and fry until it is well browned, breaking up the meat with a wooden spoon as it cooks.
- Add vegetables and spices: Add the chilli, red pepper, garlic, ground cumin, and ground coriander. Fry for 5 minutes, or until the moisture has evaporated and the mixture is quite dry.
- Simmer the sauce: Stir in the tomato purée, mango chutney, and tinned tomatoes. Season with salt and pepper, bring to a boil, then cover with a lid and transfer to the oven to simmer for one hour.
- Assemble the lasagne: Remove the dish from the oven and stir in half of the fresh coriander. Increase the oven temperature to 200°C/180°C Fan/Gas 6.
- Layer the dish: Spread one-third of the cooked beef mixture over the bottom of the dish. Lay one tortilla wrap on top. Spread one-third of the mascarpone over the tortilla and sprinkle with one-third of both the mozzarella and Cheddar cheeses. Repeat the layers twice more, finishing with the cheese on top.
- Bake and serve: Bake for about 25 minutes until golden-brown and bubbling. Let it rest for 5 minutes before garnishing with the remaining fresh coriander and serving.
Recipe Tips
- How to get the richest flavor? The slow simmer in the oven is key. This step allows the beef to become incredibly tender and the sauce to develop a deep, rich flavor.
- Can I make this ahead of time? This is a perfect make-ahead dish. You can assemble the entire lasagne up to 6 hours in advance, cover it, and keep it in the refrigerator. You may need to add a few extra minutes to the baking time.
- How to make spreading the mascarpone easier? If your mascarpone is very firm, you might find it easier to spread it onto each tortilla first before placing it in the dish.
- Can I use a different meat? Yes, you could substitute the beef mince with turkey or pork mince for a lighter version.
What To Serve With Mexican Lasagne
This hearty and flavorful bake is a complete meal, but it pairs wonderfully with:
- A crisp green salad with a lime vinaigrette
- A side of sour cream or guacamole
- Warm crusty bread
How To Store Mexican Lasagne
- Refrigerate: Store leftovers in an airtight container or tightly covered in the refrigerator for up to 3 days.
- Freeze: This lasagne freezes well before it’s baked. Assemble the dish, let it cool completely, then wrap it well in plastic wrap and foil. It can be frozen for up to one month. Bake from frozen, adding about 20-30 minutes to the cooking time.
Mexican Lasagne Nutrition Facts
- Serving Size: 1 serving
- Calories: 750 kcal
- Fat: 50g
- Carbohydrates: 40g
- Protein: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, it uses a mild red chilli for flavor rather than intense heat, making it suitable for the whole family. You can add more chilli or a pinch of cayenne if you prefer it spicier.
While the combination of mascarpone, mozzarella, and Cheddar is delicious, you can use other cheeses. A Monterey Jack or a Mexican cheese blend would also work well.
The mango chutney adds a lovely subtle sweetness that balances the spices and the richness of the beef. If you don’t have it, you could add a teaspoon of sugar instead.
Try More Recipes:
- Mary Berry Lasagne with Mozzarella Recipe
- Mary Berry Lasagne al Forno Recipe
- Mary Berry Butternut Squash Lasagne Recipe
Mary Berry Mexican Lasagne Recipe
Description
A quick and easy “Mexican lasagne” from Mary Berry that uses soft flour tortillas instead of pasta, layered with a rich, spiced beef filling and three types of cheese.
Ingredients
Instructions
- Preheat oven to 160°C/140°C Fan. In an ovenproof pan, sauté onions, then brown the mince.
- Add chilli, pepper, garlic, and spices and fry for 5 minutes.
- Stir in tomato purée, chutney, and tinned tomatoes. Season, cover, and bake in the oven for 1 hour.
- Remove from oven, stir in half the fresh coriander, and increase oven temp to 200°C/180°C Fan.
- Layer in the dish: ⅓ beef, 1 tortilla, ⅓ mascarpone, ⅓ of the cheeses. Repeat twice more.
- Bake for 25 minutes until golden and bubbly.
- Rest for 5 minutes and garnish with remaining coriander before serving.
Notes
- This all-in-one dish is a great shortcut, using tortillas instead of pasta and a simple layering technique.
- The slow braise in the oven is key to a tender, flavorful beef filling.
- This is a fantastic make-ahead meal for a dinner party or a comforting family dinner.
- Don’t be afraid to customize the spices to your liking.
