Best Damn Mexican Lasagne
Avocado, chill and coriander salad

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Best Damn Mexican Lasagne

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Adjust Servings:
Mexican Lasagne
250g Pork Mince Beef and pork mince offers more flavour, try it!
250g Beef Mince
Chop 2 large Peppers
2x 400g Tinned Chopped Tomatoes
Chop 2 Red Onion
1x 400g tinned Black Beans
500g (1 pack) Lasagne Sheets
1 Chilli Con Carne Marinade Pre made packs
White Sauce/Topping
40g Unsalted Butter
400g Flour
400ml Milk
1x 250g tin of Sweetcorn
1/2 tsp grounded Nutmeg Trust me, this is needed! BEAUTIFUL!
Simple Mexican Salad
2 ripe Avocado
75g Coriander
2 Red Chilli
2 Lime
2 tsp Turmeric
200g Salad

Nutritional information


      £2.65 per portion

      • 60 minutes
      • Serves 4
      • Medium


      • Mexican Lasagne

      • White Sauce/Topping

      • Simple Mexican Salad



      This really is the best damn Mexican lasagne out there!

      This is my own recipe I came up with when I was cycling home in the cold and I couldn’t decide whether to have chilli con carne or lasagne… So I decided to have both!

      Two beautiful dishes become one.

      One of the joys of this is that it reheats so wonderfully the following day. This will get your work colleagues drooling at their desks for sure! Share your experience here.

      Make it vegetarian; simply replace the mince with courgettes, aubergines or any vegetable you love, make it your own!

      Make it vegan; follow the vegetarian method and replace the milk with coconut milk, butter with vegan butter and remove the cheese on top and just cover with white sauce and polenta.

      Give it a try this weekend and seriously impress your friends, family and yourself. Don’t forget to send me a picture on Facebook or Instagram.



      Mexican Lasagne

      1. Preheat the oven to 200°C and chop all your veg for the Mexican Lasagne part.

      2. In a large saucepan on a high heat with a splash of olive oil, add your vegetables, seasoning and cook for 4 minutes.

      3. Then chuck in the minced beef/pork and cook until brown. Grab the coriander, chop off the stalks and finely chop them. Then add in the coriander pieces, black beans and chopped tomatoes and leave to simmer on a low heat while you make your white sauce.


      White Sauce/Topping

      1. Melt the butter in a saucepan on a medium heat.

      2. Once melted, add the flour and cook for 1-2 minutes, constantly stirring. This should make a thick dough-like texture.

      3. Then, gradually stir in the milk to get a smooth sauce. I would add 100ml each time and you will be left with a thick white sauce.

      4. Finally, add the sweetcorn, seasoning and nutmeg, stir and take off the heat.


      Cook It Up!

      1. In your lasagne dish, add the first layer of pasta sheets to cover the bottom, followed by the chilli and another layer of pasta sheets. Repeat until you have about 1-2cm space on the top for your topping! Your last layer should be the pasta sheets.

      2. Add the white sauce and top with grated cheese and crumbled nachos. If you want extra crispiness, dust over polenta (it's what is used on sweet potato fries to make them super crispy!).

      3. Cook for 30 minutes in the oven until golden and crispy. While it's cooking, slice the avocado into strips and remove from the skin with a spoon. Then deseed and slice the chilli (keep the seeds) and roughly chop the coriander leaves. For the salad dressing, add the juice of 2 limes, turmeric, seasoning, chilli seeds (for heat) and 4 tbsp of olive oil and stir well.

      4. Once the lasagne is cooked, let it rest for a good 15 minutes out the oven before slicing it. Why? This will help the lasagne keep its shape and not slop all over the plate. Plate up with your salad and dressing and enjoy!


      Disfruta tu comida!

      Biffen's Kitchen

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