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Mexican Lasagne | A Must Try This Winter!
Avocado, chill and coriander salad

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Mexican Lasagne | A Must Try This Winter!

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Adjust Servings:
Mexican Lasagne
250g Pork Mince Beef and pork mince offers more flavour, try it!
250g Beef Mince
2 [roughly chopped] Peppers
2 [roughly chopped] Red Onion
2 Tinned Chopped Tomatoes
1 [tin] Black Beans 400g
500g Lasagne Sheets
Handful Coriander
1 Chilli Con Carne White Sauce/Topping Marinade Pre made packs
White Sauce/Topping
40g Unsalted Butter
400g Flour
400ml Milk
1x 250g tin of Sweetcorn
1/2 tsp grounded Simple Mexican Salad Nutmeg Trust me, this is needed! BEAUTIFUL!
Small bag plain of Nachos
100g [grated] Cheese

Nutritional information


    £2.65 per portion

    • 60 minutes
    • Serves 6
    • Medium


    • Mexican Lasagne

    • White Sauce/Topping



    Mexican Lasagne

    This really is the best damn Mexican lasagne out there!

    I created this recipe 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!

    • Make it vegetarian; simply replace the mince with courgettes, aubergines and peppers.

    For a simple salad; slice an avocado into strips and remove from the skin with a spoon. Then deseed and slice chilli (keep the seeds), roughly chop coriander leaves and add with garden salad leaves. For a Mexican salad dressing, add the juice of 2 limes, turmeric, seasoning, chilli seeds (for heat) and 4 tbsp of olive oil and stir well. Enjoy!

    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.



    1. Preheat the oven to 200°C and in a large saucepan on a high heat with a splash of olive oil, add your vegetables, seasoning and cook for 5 minutes.

    2. Then chuck in the minced beef/pork and cook until brown. Grab the coriander, chop off the stalks and finely chop them. Next, add in the coriander, black beans and chopped tomatoes in the mix and leave to simmer on a medium-low heat while you make your white sauce. The longer you simmer for, the more flavour is formed.

    3. For sauce; melt the butter in a saucepan on a medium heat. Once melted, add the flour and cook for 1-2 minutes, constantly stirring. This should make a thick dough-like texture. 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. Finally, add the sweetcorn, seasoning and nutmeg, stir and take off the heat.

    4. 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.

    5. 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!).

    6. Cook for 30 minutes in the oven until golden and crispy. Once the lasagne is cooked, let it rest for 15-20 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 a salad and enjoy!


    Disfruta tu comida!

    Biffen's Kitchen

    My recipes will encourage people not to skip breakfast, make your work colleagues jealous of your lunches and to bring people together at dinner time.

    Recipe Reviews

    Average Rating:
    Total Reviews: 1
    Jonny Smith

    Perfect, my old housemate loved it.

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