Mary Berry Mexican Lasagne

You know those culinary mashups that shouldn’t work but somehow do? Like dipping chips in ice cream or putting crisps in a sandwich? Well, this Mary Berry Mexican Lasagne is the savoury version of that glorious rebellion. It’s not Italian. It’s not traditionally Mexican. But it’s absolutely brilliant.

Picture this: layers of spiced beef (or turkey if you’re trying to be sensible), gooey cheese, soft tortillas in place of pasta sheets, and refried beans hiding between the layers like a warm hug. It’s one of those meals that makes the whole house smell like something magical’s about to happen.

It’s bold. It’s messy. It’s perfect for a Friday night when you want comfort food without the fuss of rolling enchiladas or hand-stretching pasta dough like a telly chef. And yes, the keyword Mary Berry Mexican Lasagne is as quirky and wonderful as the dish itself.

Ingredients List

• Extra virgin olive oil — For browning and a bit of rich flavour.
• 1¼ pounds ground beef or turkey — Beef for richness, turkey if you’re watching things.
• 1 tsp salt
• 1 tbsp chili powder — Adds that smoky backbone.
• 1 tbsp ground cumin — Earthy and deep.
• 1 tbsp ground coriander seeds — Slight citrus lift.
• ¼ tsp cayenne — Optional kick, but I say go for it.
• 1 (14oz) can refried pinto beans — Homemade if you’re fancy, canned if you’re me on a Wednesday.
• 2 medium onions, chopped (about 2½ cups) — Don’t skimp, they melt into magic.
• 1 red bell pepper, chopped (about 1 cup)
• 3 garlic cloves, minced
• 1 (28oz) can crushed or diced tomatoes — Fire-roasted if you can find them.
• 1 (7oz) can diced green Anaheim chiles
• ½ tsp dried oregano
• 12 (6-inch) corn tortillas — Yellow corn, sturdy ones, not the flimsy kind that vanish into mush.
• 2 cups grated Monterey Jack cheese (about 8 oz)
• 2 cups grated mild cheddar cheese (about 8 oz)

No, there’s no sour cream or lettuce here — that’s for topping later, darling.

How To Make It

1. Get your biggest frying pan and heat up the olive oil. Throw in the ground beef (or turkey), sprinkle in the salt and all the spices — chili powder, cumin, coriander, cayenne. Brown it all till it smells like a taco truck at midnight.
2. Scoop out the meat and set it aside. Try not to snack on it. No promises.
3. In the same pan, toss in the onions and bell pepper. Sauté till soft and golden, about 5–7 minutes. Add garlic and stir for another minute.
4. Add the tomatoes, chiles, and oregano. Simmer this sauce for 15–20 minutes until thickened. It should be a bit jammy, not soupy.
5. Preheat your oven to 350°F (175°C). Lightly oil a 9×13-inch dish.
6. Now for the layering. Think lasagne, but rogue:
   • Tortillas (tear if needed).
   • Dollops of refried beans (be gentle, they’re thick).
   • Meat.
   • Sauce.
   • Cheese.
   • Repeat.
   Top with a final layer of tortillas and a generous snowfall of cheese.
7. Bake for 35 minutes until bubbling, golden, and smelling like happiness.
8. Let it rest for 10–15 minutes. (I always skip this and regret the molten cheese lava. Learn from me.)
9. Top it like a taco bar: sour cream, avocado chunks, chopped coriander, maybe a crunchy iceberg slaw tossed with vinegar and salt if you’re feeling zesty.

Common Mistakes

Why are my tortillas soggy?
You probably used thin ones or skipped the resting time. Toasting them first or choosing thicker ones helps.

Can I skip the cayenne?
Of course — but it does bring a lovely warmth. Just a pinch makes a difference.

Why is it watery?
Overloaded sauce or under-simmering. Let that sauce thicken and drain your tomatoes if needed. I used to rush it — don’t.

Is it meant to be neat like lasagne?
Nope. It’s a gloriously messy beast. Don’t expect clean slices — expect flavour.

Storage and Reheating Tips

Fridge:
Store slices in an airtight container for up to 3 days. It holds up really well.

Freezer:
Wrap portions in foil or cling film, then pop into a freezer-safe container. Best within 2–3 months. Label it unless you enjoy freezer roulette.

Microwave:
Reheat on a plate with a damp paper towel over top. Zap in 30-second blasts until hot.

Oven:
Cover with foil and reheat at 350°F for 15–20 minutes. A splash of water keeps it from drying out.

What to Serve With It

• Crisp green salad — You need something fresh to balance all that cheesy, spicy goodness.
• Cilantro-lime rice — Adds brightness and a little zingy contrast.
• Cold beer or a margarita — Honestly, it’s practically required.

FAQ Section

Can I make this gluten-free?
Yes — just make sure your tortillas are certified gluten-free. Most corn ones are, but always check.

Can I prep it ahead of time?
Absolutely. Assemble it, cover tightly, and refrigerate for up to a day. Bake just before serving.

Can I make this vegetarian?
Totally. Swap the meat for sautéed mushrooms, lentils, or a plant-based mince.

What’s the best cheese substitute?
Try pepper jack for a kick or mozzarella if that’s what you have. Just don’t use anything too dry.

Try More Recipes:

• Mary Berry Pork Pie
• Mary Berry’s Smoked Haddock Quiche
• Mary Berry Meat And Potato Pie Recipe