Mexican Lasagna | The Healthy Mummy

If you’re a fan of traditional Italian lasagne but looking for something with a bit of a twist, then you’ll love this Mexican Lasagna recipe. Made with layers of corn tortillas, spicy beef mince and a deliciously creamy, cheesy topping, this dish is perfect for a quick and easy midweek meal or as a crowd-pleasing dish at your next dinner party. The combination of bold Mexican flavours and classic Italian comfort food make this recipe the perfect fusion dish that will leave everyone wanting more. Let’s get cookin’ with The Healthy Mummy!

This healthy and delicious version of a Mexican Lasagne is ideal when following the 28 Day Weight Loss Challenge.

Try serving this Mexican Lasagna with light sour cream, or a simple guacamole of avocado mashed up with lemon/lime juice and salt and pepper. On the side of the lasagna, you could serve a colourful salad of iceberg lettuce, diced tomato, diced red onion, diced red and yellow capsicum, grated carrot and cucumber.

This Mexican lasagne recipe is great for a dinner party – and your guests don’t need to know it’s healthy!

Print Recipe

Mexican Lasagna

Votes: 173
Rating: 3.77
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Ingredients

• 400 g premium beef mince
• 410 g can of salt reduced red kidney beans drained and rinsed well
• 2 medium carrots grated
• 2 medium onions finely diced
• 1 red capsicum finely chopped
• 400 g can salt reduced diced tomatoes
• 35 g sachet salt reduced taco seasoning
• 5 wholegrain wraps/tortillas
• 1/2 cup sour cream
• 1/2 cup cheddar cheese grated

Ingredients 400 g premium beef mince 410 g can of salt reduced red kidney beans drained and rinsed well 2 medium carrots grated 2 medium onions finely diced 1 red capsicum finely chopped 400 g can salt reduced diced tomatoes 35 g sachet salt reduced taco seasoning 5 wholegrain wraps/tortillas 1/2 cup sour cream 1/2 cup cheddar cheese grated

Votes: 173 Rating: 3.77 You: Rate this recipe!

Instructions

1. Preheat your oven to 180C.

2. Heat a non-stick frying pan over medium-high heat.

3. Sauté onion for a couple of minutes, then add 1 tbsp water (this takes away the need for any added oil) and cook until the onion is soft and translucent, and water has evaporated.

4. Increase the heat to high and add the mince.

5. Cook, stirring, until there are no lumps and mince is brown.

6. Add grated carrot, chopped capsicum, red kidney beans, diced tomatoes and taco seasoning. Stir and then simmer for 10-15 minutes until mixture has thickened.

7. Lightly spray an oven safe dish with cooking spray.

8. Layer the dish with 2 x tortillas, then half of the meat mixture, 1 x tortilla, the remaining meat mixture, 2 more tortillas, then sour cream. Sprinkle the cheese over the top.

9. Cook for 30-40 minutes, or until golden brown.

Top Tip!

Reduce the calories for our Mexican Lasagna to under 350 per serve by cutting it into 7 slices.

See how easy it is to make here

Find out what mums are saying about this recipe here.

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