Nigella Mexican Lasagna ​Recipe

This delicious Mexican lasagna is a quick and easy meal that’s perfect for any weeknight dinner. With layers of tender beef, spicy seasoning, and gooey cheese, it’s a comforting, crowd-pleasing dish. Using common ingredients like black beans and sweetcorn, it’s flexible and can be made to suit your tastes!

Ingredients Needed:

• 5mL Olive oil
• 1 Onion, chopped
• 2 Garlic cloves, peeled and crushed
• 450g Minced beef
• 2g Cumin
• 2g Paprika
• 2g Garlic powder
• 4g Chilli powder
• 398g Tinned sweetcorn, drained and rinsed
• 400g Black beans, drained and rinsed
• 30g Tomato purée
• 200g Salsa, from the fridge in the supermarket
• Salt and pepper, to taste
• 6 Flour tortillas (regular size, or 8 small tortillas)
• 100 g Grated cheese

How To Make Mexican Lasagna ​Recipe?

1. Preheat the oven: Preheat your oven to 180°C (350°F).
2. Cook the beef mixture: Heat the olive oil in a large pan and fry the chopped onion, crushed garlic, and minced beef over medium heat for about 5 minutes, until browned all over.
3. Spice it up: Add the cumin, paprika, garlic powder, and chili powder, and fry for another 5 minutes until the beef is well coated in the spices. Remove from the heat.
4. Add beans and sweetcorn: Stir in the sweetcorn, black beans, tomato purée, salsa, and season with salt and pepper. Mix everything well.
5. Layer the lasagna: In an ovenproof dish, layer a third of the beef mixture, followed by two tortillas (cut them to fit if necessary).
6. Repeat the layers: Repeat this layering process twice, so you have three layers of beef and three layers of tortillas.
7. Top and bake: Finish with a layer of grated cheese and bake in the preheated oven for 25 minutes, until the cheese is golden and bubbly.

Recipe Tips:

• Use fresh tortillas: Fresh, soft flour tortillas will give you the best texture. If using older tortillas, warm them slightly to prevent breaking.
• Don’t overcook the beef: Brown the minced beef just until it’s cooked through, so it stays tender.
• Layer properly: Spread the beef mixture and tortillas evenly for even cooking and to keep the layers together.
• Cheese topping: Choose a good melting cheese, like cheddar or mozzarella, and grate it finely for the best melt.
• Let it rest before serving: Let the lasagna sit for a few minutes after baking to help the layers set and make it easier to cut.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Mexican lasagna cool down to room temperature. Once it’s cooled, store it in the fridge for 3-4 days in an airtight container.
• Freeze: After the lasagna cools to room temperature, wrap it tightly with plastic wrap or foil and place it in a freezer-safe container. It can be frozen for up to 3 months.
• Reheat: Place the lasagna in a pan on low heat, cover, and cook for 5-7 minutes, checking it to make sure it’s heated evenly.

Nutrition Facts:

• Calories: 380 kcal
• Total Fat: 17g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 870mg
• Potassium: 350mg
• Total Carbohydrate: 38g
• Dietary Fiber: 6g
• Sugars: 5g
• Protein: 18g

Try More Nigella Lawson Recipes:

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