Mexican Lasagna

Mexican Lasagna

Sadly, we still can't find reasonably-priced ricotta cheese to make real lasagna, but this Tex-Mex version is just enough to keep the cravings at bay.

Developed by:


  • 300g lean ground beef
  • 2 12-inch flour tortillas
  • 1 medium onion, diced
  • 1 (29 ounce) can diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 100g corn
  • 100g black olives, sliced
  • 70g sharp cheddar cheese
  • 50g jalapeno peppers
  • 2 tablespoons garlic, minced
  • 1 tablespoon lime juice (or Easy Lime)

Taco Seasoning

  • 1 teaspoon chili powder
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt


    Brown ground beef and drain fat
  1. In a large skillet, brown ground beef. Drain fat.
  2. Add garlic, onions, lime juice and taco seasoning
  3. Add garlic, onions, lime juice and taco seasoning mixture. Stir and cook for about 3 minutes.
  4. Add tomato paste, diced tomatoes, corns, olives and jalapeno peppers
  5. Add tomato paste and diced tomatoes and simmer, stirring occasionally. Stir in corns, diced olives and jalapeno peppers and simmer for about 10-15 minutes.
  6. While simmering, preheat oven to 165°C and warm up tortillas if they are frozen.
  7. Layer tortilla, then with sauce
  8. In a baking pan, place a tortilla on the bottom (cut/tear to fit). Layer on half of the sauce mixture, then half of the cheese.
  9. Layered and ready to bake
  10. Repeat one more time with tortillas, sauce mixture and cheese.
  11. Hot out of the oven
  12. Bake in preheated oven for 15 minutes or until cheese is melted. Garnish with cilantro.

Notes & Tips

You can often find flour tortillas in the frozen section of the supermarket. Fresh ones can be hard to find, but fortunately in this particular recipe, it won't make a big difference.

I can't stand cumin personally, but if you like it, feel free to add some to the seasoning mix!

As with other baked recipes, time and temperature may vary depending on your oven. If yours doesn't have convection, try baking at 180° (350°F) for a few more minutes.

Or, if you don't have an oven, this recipe should technically turn out okay without baking. Simmer for a few more minutes to make up for the lost oven time, warm up the tortillas, then assemble and cover for 10-15 minutes.

Tagged American, Mexican
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