Mexican lasagne

Swap pasta sheets for wholemeal tortillas in this healthy Mexi-style lasagne recipe. It's low in calories and provides 2 of your 5-plus-a-day

Serves: 4

Time to make: 50 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

2 medium onions, finely diced
400g lean beef mince
2 medium carrots, grated
1 red capsicum, finely chopped
400g can kidney beans in water, rinsed and drained
400g can chopped tomatoes
1 teaspoon chipotle chilli flakes
1 teaspoon each ground coriandercilantroX, ground cumin and smoked paprika
spray oil
5 large wholemeal tortilla wraps
⅔ cup reduced-fat Greek-style yoghurt
1 cup reduced-fat cheddar, grated

Instructions

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1 Heat a non-stick frying pan over a medium-high heat. Add the onions and cook, stirring, for a few min, then add 1 tablespoon water and cook for 5 min or until the onion is soft and translucent and the water has evaporated.

2 Increase the heat to high. Add the mince to the pan and cook until it’s nicely browned, breaking up any lumps with the back of a wooden spoon. Add the carrots, capsicum, kidney beans, tomatoes and spices, stirring well to combine. Reduce the heat to medium and simmer for 10–15 min or until the sauce has thickened.

3 Heat the oven to 190°C/fan 170°C/gas 5 and lightly spray a 25cm round baking dish with oil. Put 1 tortilla on the base of the dish, then spoon over some of the meat mixture. Continue layering up the remaining tortillas and meat mixture, finishing the stack with a tortilla. Spread the yoghurt over the top tortilla, then sprinkle evenly with the cheese. Bake the lasagne for 30–40 min or until the cheese is melted and golden brown. Cut into wedges and serve.

Nutrition Info (per serve)

Calories 414 cal

Kilojoules 1732 kJ

Protein 29 g

Total fat 11 g

Saturated fat 6 g

Carbohydrates 42 g

Sugar 11 g

Dietary fibre 11 g

Sodium 394 mg

Calcium 263 mg

Iron 2.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Oct 2020

3 comments on Mexican lasagne

Jacinta OBrien June 26, 2021 at 9:19 pm #

That was delicious! Holy moley. I mean seriously. Yummy. I had to use chipotle in adobo sauce instead of flakes but blimey it was tasty.

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25328797 October 26, 2021 at 10:29 am #

Very nice. Makes a big quantity of meat and veg, so it needs a large pan to cook it in. Looks great. I had to substitute regular chilli flakes, and would add more next time as it was very mild. I also had to add in another can of tomatoes for more liquid while the meat mix was cooking. Looked pretty much like the picture!

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Rebekah Horne April 2, 2025 at 1:01 am #

Delicious and easy to make

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