Mary Berry Mexican Lasagne​ Recipe

This spicy Mary Berry Mexican Lasagne is made with seasoned beef mince, chopped tomatoes, cumin, and coriander, layered with flour tortillas instead of pasta. This recipe, also known as a Mexican Tortilla Bake, creates a wonderfully cheesy and flavourful main course by combining mascarpone, cheddar, and mozzarella. Perfect for a fun family dinner, this dish serves about 4-6 people and brings a delicious twist to a classic favourite.

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Mary Berry Mexican Lasagne Ingredients

For the Meat Filling:

• 1 tbsp olive oil
• 2 large onions, chopped
• 1 red pepper, deseeded and diced
• 1 mild red chilli, finely snipped (optional, to taste)
• 2 garlic cloves, crushed
• 500g (1lb 2oz) beef mince
• 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, chopped
• Salt and freshly ground black pepper

For Assembly:

• 3 large flour tortillas
• 250g full-fat mascarpone cheese
• 100g Cheddar cheese, grated
• 100g Mozzarella cheese, grated

How To Make Mary Berry Mexican Lasagne

1. Sauté the aromatics: Pour the olive oil into a large, ovenproof frying pan or casserole dish over a medium heat. Add the chopped onions and fry for about 3 minutes until softened. Add the diced red pepper, chilli (if using), crushed garlic, and ground spices. Cook for 5 minutes until fragrant and the mixture is quite dry.
2. Brown the beef: Turn up the heat, add the beef mince to the pan, and fry until well browned, breaking up the meat with a wooden spoon.
3. Simmer the sauce: Stir in the tomato purée and mango chutney. Add the two tins of chopped tomatoes and season with salt and pepper. Bring the mixture to a boil, then cover with a lid and simmer gently for at least 1 hour until the sauce has thickened and the flavours have melded together.
4. Finish the filling and preheat: Once cooked, remove the meat sauce from the heat and stir in half of the chopped fresh coriander. Preheat your oven to 200°C/180°C Fan/Gas 6.
5. Assemble the first layer: Spread about one-third of the cooked beef mixture over the bottom of a round ovenproof dish. Place one tortilla wrap on top of the mince.
6. Add the cheese layer: Spread one-third of the mascarpone cheese over the tortilla. A helpful tip is to spread the mascarpone on the tortilla before placing it in the dish if the cheese is very firm. Sprinkle over one-third of the grated Cheddar and mozzarella.
7. Repeat the layers: Continue the process, layering another third of the mince, a second tortilla, another third of the cheeses, and then the final portion of mince.
8. Finish and bake: Place the last tortilla on top. Spread the remaining mascarpone over it and sprinkle with the rest of the Cheddar and mozzarella cheese.
9. Bake to perfection: Place the dish in the preheated oven and bake for about 25-30 minutes, until the top is golden-brown and the filling is bubbling. Let it rest for 5 minutes before garnishing with the remaining fresh coriander and serving.

Recipe Tips

• Make the sauce ahead: The beef filling develops a richer flavour if made ahead of time. You can let it simmer for longer than an hour for an even deeper taste.
• Use room temperature mascarpone: For easier spreading, let the mascarpone sit at room temperature for about 15-20 minutes before you assemble the lasagne.
• Customize your spice: Adjust the amount of chilli to your preference. For a milder version, ensure you deseed the chilli, or leave it out entirely. For more heat, you can add a pinch of cayenne pepper with the other spices.
• Rest before serving: Allowing the Mexican lasagne to rest for 5-10 minutes after baking is crucial. This helps the layers to set, making it much easier to cut and serve clean slices.

What To Serve With Mexican Lasagne

This Mexican-inspired lasagne is fantastic served with classic Mexican accompaniments. Offer bowls of sour cream, fresh guacamole, and a zesty tomato salsa on the side. A simple, crisp green salad with a lime vinaigrette or a fresh corn and black bean salad would also be excellent to cut through the richness of the cheese and beef.

How To Store Mexican Lasagne Leftovers

• Refrigerate: Allow the leftover lasagne to cool completely. Cover the dish tightly with foil or transfer individual portions to an airtight container. Store in the refrigerator for up to 3 days. Reheat individual slices in the microwave or in a moderate oven until hot throughout.
• Freeze: This dish freezes well. Assemble the lasagne but do not bake it. Cover the dish tightly with a layer of plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the cooking time if baking from chilled.

Mary Berry Mexican Lasagne Nutrition Facts

Serving Size: 1 of 6 portions

• Calories: 650 kcal
• Total Fat: 45g
• Saturated Fat: 25g
• Cholesterol: 130mg
• Sodium: 850mg
• Total Carbohydrate: 35g
• Dietary Fiber: 6g
• Sugars: 15g
• Protein: 30g

Frequently Asked Questions

• Can I use corn tortillas instead of flour? Yes, you can substitute corn tortillas. They will give the dish a more traditional Mexican flavour. Note that corn tortillas are smaller, so you will need to overlap them to create a solid layer.
• Can I make this dish vegetarian? Absolutely. To make a vegetarian version, replace the beef mince with two cans of black beans or pinto beans (drained and rinsed), or a mixture of roasted vegetables like courgettes, sweet potatoes, and bell peppers.
• Is the mango chutney essential? The mango chutney adds a lovely subtle sweetness that balances the spices. If you don’t have it, you can substitute it with a teaspoon of brown sugar or a tablespoon of a sweet fruit chutney.