Nigella Mexican Lasagna ​Recipe

It was raining in that indecisive way again—half drizzle, half threat. I’d pulled out the chopping board more from instinct than plan, hoping something spicy might chase off the chill. The cat was under the radiator, unimpressed. I was still in socks and an old cardigan with tomato stains from last week. A quiet Tuesday, and something hearty was needed.

Nigella’s name came to me as I eyed the last of the tortillas. I remembered her version of Mexican Lasagna from a programme I half-watched once, curled on the sofa with a blanket and no intention of cooking. But today, it called.

How Nigella Makes It

Nigella’s take on Mexican Lasagna isn’t pretending to be traditional. It’s a pantry-friendly, crowd-pleasing traybake—a spiced beef and bean filling, layered with tortillas like pasta sheets, topped with cheese, and baked until golden and bubbly.

She starts with minced beef, warming spices, black beans and sweetcorn, a spoonful of tomato purée and jarred salsa for richness. It’s layered up like a lasagna—beef mix, tortillas, more beef, more tortillas—and topped with cheese.

No fuss. No bechamel. Just honest layers of spice and comfort.

What I Did Differently

I didn’t have everything, but I had enough.

Instead of fresh garlic, I used the last of the garlic paste from the back of the fridge—too tired to peel tonight. I added smoked paprika instead of plain, and a pinch of cinnamon, just because it felt right. The salsa was a half-used tub, not quite enough, so I stirred in a spoonful of tomato chutney to stretch it. Sounds odd, but it worked.

I layered it messily. The tortillas tore, but I patched them like a quilt. The cheese was a mix of cheddar and the end of a Red Leicester block—whatever was lurking.

It reminded me of that rainy day stew we once made with just tins and instinct. Some meals come together better when you stop trying too hard.

How Mine Turned Out

It came out bubbling, edges crisped just so. The cheese had formed that lovely top—golden, not brown. Inside, the layers were soft, warm, almost melty. It didn’t slice cleanly, but I wasn’t trying to impress anyone. Just me, a fork, and the sound of rain against the window.

It tasted like warmth. The cumin and chilli gave it a low, satisfying heat. The sweetness of corn played against the smoky paprika. And the beans made it feel like more than a traybake—it had heft, soul, purpose.

I ate it on the sofa, plate on my knees, cat purring beside me. Didn’t even lay the table. Sometimes that’s the way.

How to Make Mexican Lasagna (Nigella-Style, Clara-Tweaked)

1. Make the Filling: Sauté chopped onion in olive oil until soft. Stir in garlic (fresh or from a tube) and add minced beef. Cook until browned. Sprinkle over cumin, paprika, garlic powder, chilli powder—and cinnamon if you’re feeling bold. Let it coat everything. Stir in sweetcorn, black beans, tomato purée, and salsa (or a mix of salsa and chutney if needed). Season with salt and pepper.
2. Layer It Up: Spoon a third of the mix into an oven dish. Top with torn flour tortillas. Repeat twice more, finishing with tortillas and then a generous layer of grated cheese.
3. Bake It: Into the oven at 180°C (350°F) for about 25 minutes, until the top is golden and bubbling at the corners.

Gentle Advice from My Kitchen

• Don’t worry if your tortillas don’t fit the dish. Tear and tuck.
• Any melty cheese works. I used what I had.
• A spoonful of chutney or even ketchup can rescue dry salsa. Trust your taste.
• Serve it hot, with sour cream if you like. I didn’t have any. It was still lovely.

Keeping the Leftovers

• Fridge: Keeps beautifully for 2–3 days.
• Freezer: Freezes well. I cut mine into squares and froze them individually.
• To Reheat: Oven’s best, but microwave works if you’re tired. Wrap in a napkin. Eat on the sofa.

Try More Nigella Lawson Recipes:

• Nigella American Pancakes
• Nigella Vegetarian Lasagna Recipe
• Nigella Mushroom Lasagna ​Recipe