Mary Berry Mexican Tortilla Bake Recipe

Mary Berry Mexican Tortilla Bake is made with a hearty, spiced beef and pepper ragu layered between soft flour tortillas, functioning much like a Mexican-style lasagne. It is topped with a rich layer of crème fraîche and bubbling cheddar cheese, often finished with a sprinkle of crushed tortilla chips for a satisfying crunch. This recipe from Mary Berry’s Absolute Favorites is the ultimate fuss-free family supper that delivers bold flavors without being overwhelmingly spicy.

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Mary Berry Mexican Tortilla Bake Ingredients

For the Meat Sauce

• 1 tbsp Sunflower Oil: For frying.
• 1 Large Onion: Chopped.
• 1 Red Pepper: De-seeded and diced.
• 1 Green Pepper: De-seeded and diced.
• 2 Celery Sticks: Finely diced. Adds a savory base note.
• 500g (1 lb 2 oz) Lean Minced Beef: The main protein.
• 1 tsp Garlic Paste: (Or 1 crushed clove).
• 1-2 tsp Mild Chilli Powder: Adjust heat to taste.
• 1 tsp Ground Cumin: For earthy, taco-style flavor.
• 1 tsp Dried Coriander: (Or fresh).
• 400g (14 oz) Can Chopped Tomatoes: The liquid base.
• 2 tbsp Tomato Purée: Thickens the sauce.
• Salt and Black Pepper: To season.

For the Layers and Topping

• 4 Large Flour Tortillas: Used as the “lasagne sheets.”
• 200g (7 oz) Crème Fraîche: Full-fat is best for melting.
• 100g (3 ½ oz) Cheddar Cheese: Grated.
• Optional: Crushed tortilla chips (nachos) for a crunchy topping.

How To Make Mary Berry Mexican Tortilla Bake

1. Sauté Aromatics: Heat the oil in a large deep frying pan or casserole dish. Add the onion, red pepper, green pepper, and celery. Fry over high heat for 3–5 minutes until the vegetables begin to soften.
2. Brown the Beef: Add the minced beef to the pan. Cook over high heat, breaking it up with a wooden spoon, until browned all over.
3. Add Spices: Stir in the garlic paste, chilli powder, cumin, and dried coriander. Fry for 1 minute to release the aromas.
4. Simmer the Sauce: Stir in the chopped tomatoes and tomato purée. Season with salt and pepper. Bring to a boil, cover with a lid, and simmer gently for 30–40 minutes until the beef is tender and the sauce has thickened. (If it’s too runny, simmer uncovered for the last 10 minutes).
5. Preheat Oven: Preheat the oven to 180°C (160°C Fan/Gas 4). Grease a shallow ovenproof dish (approx. 20x28cm).
6. Layering Step 1: Spoon one-third of the meat sauce into the base of the dish. Cover with a flour tortilla (you may need to cut the tortilla to fit the dish, just like jigsaw pieces).
7. Layering Step 2: Spread a thin layer of crème fraîche over the tortilla, then sprinkle with a little cheese.
8. Repeat: Add another layer of meat sauce, then tortilla, then crème fraîche/cheese. Continue until all ingredients are used, finishing with a final layer of tortilla topped generously with the remaining crème fraîche and cheddar cheese.
9. Bake: Bake in the oven for 25–30 minutes until golden brown and bubbling.
10. Serve: If using, sprinkle crushed tortilla chips over the top for the last 5 minutes of baking, or garnish with fresh coriander before serving.

Recipe Tips

• Trimming Tortillas: Don’t worry about keeping the tortillas whole. Cut them into strips or triangles to fit your baking dish perfectly so there are no gaps in the layers.
• Sauce Consistency: The meat sauce needs to be quite thick. If it is too watery, the tortillas will become soggy/mushy. Reduce the sauce down properly before assembling.
• Spice Level: Mary Berry’s recipes are generally mild. If your family prefers heat, increase the chilli powder or add a chopped fresh chilli to the beef mixture.
• Add Beans: To bulk this out further or reduce the meat content, you can add a drained tin of kidney beans or black beans to the sauce during the simmering stage.

What To Serve With Mary Berry Mexican Tortilla Bake?

This is a rich, complete meal, so fresh sides work best.

• Green Salad: A crisp salad with vinaigrette cuts through the cheese.
• Guacamole: Fresh avocado dip on the side.
• Sour Cream: Extra sour cream for dipping.

How To Store Leftovers Mary Berry Mexican Tortilla Bake

• Refrigerate: Store leftovers in the fridge for up to 3 days. It reheats well in the microwave or oven.
• Freeze: Assemble the bake but do not cook it, then freeze. Or freeze the cooked leftovers. Defrost fully before heating.

Mary Berry Mexican Tortilla Bake Nutrition Facts

• Calories: ~650 kcal
• Fat: 35g
• Carbohydrates: 45g
• Protein: 32g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Mary Berry Mexican Bake Recipe
• Mary Berry Mexican Lasagne​ Recipe
• Mary Berry Bean Chilli Recipe