Layered Mexican Lasagne

Layered Mexican Lasagne

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Give your lasagne a "Mexican Makeover" by adding red beans and sour cream. Instead of using lasagne sheets replace them with tortillas. Ole!

  • Recipe serves6
  • Preparation time30 minutes
  • Cooking time50 minutes


  • 15 Millilitre cooking oil
  • 1 Red onion, finely chopped
  • 500 Gram lean beef mince
  • 1 sachet KNORR Spaghetti Bologanise Dry Cook-in-Sauce
  • 400ml cold water
  • 400 Gram Tin corn, drained
  • 400 Gram Tin red kidney beans, drained
  • 400 Gram tin chopped tomatoes
  • ½ Bunch coriander, chopped
  • 8-10 Flour tortillas
  • 250 Millilitre Sour cream
  • ½ Cup cheddar cheese, grated


  • Preheat oven to 200°C.
  • Spray a non-stick saucepan with oil and cook onion over medium heat until soft.
  • Add mince and cook until browned.
  • Add KNORR Spaghetti Bolognaise, water, corn, kidney beans, tomatoes and bring to the boil, then reduce heat and simmer for 10 minutes or until sauce thickens.
  • Place a little mince sauce in the base of a lasagne dish.
  • Top with about 4 tortillas; add alternate layers of meat sauce, and tortillas, finishing with a tortilla layer.
  • Top with a tub of sour cream.
  • Sprinkle with cheese and bake for 25-30 minutes or until cheese is melted and golden brown.
  • Allow to cool for 10 mins before cutting to serve.
  • Serve with a fresh green salad and sliced avocado.