Mary Berry Mexican Tortilla Bake

Let me just say it straight: I botched this the first time I made it. Burnt edges, a soggy centre, and a cheese top that looked more sad than golden. And I thought, “Well, Mary Berry made it look effortless, didn’t she.”

But once I figured out where I went wrong — rushing the beef, overstuffing the layers, using paper-thin wraps — I realised this Mexican Tortilla Bake is actually a dream. When done right, it’s savoury, gently spiced, and gorgeously gooey in all the best places. Perfect for when the fridge is looking tired, the kids are moaning, and you want something that feels like effort — without actually being a faff.

The heart of it is that clever Mary Berry balance: bold flavour, no nonsense. And the mango chutney? Don’t skip it. It’s not there to be fancy. It matters.

Ingredients List

For the Beef Mince:

• 1 tbsp olive oil — gets everything going with flavour
• 2 large onions, chopped — sweetens the base and gives body
• 500g beef mince — I prefer 12% fat for richness, but you do you
• 1 mild red chili, finely chopped — just a whisper of heat
• 1 red pepper, diced — for crunch and sweetness
• 2 garlic cloves, crushed
• 1 tbsp ground cumin — adds earthy warmth
• 1 tbsp ground coriander
• 2 tbsp tomato purée — intensifies the tomato base
• 1–2 tbsp mango chutney — trust me on this one
• 2 x 400g tins chopped tomatoes
• 1 small bunch fresh coriander, chopped
• Salt and freshly ground black pepper

To Assemble:

• 3 large flour tortilla wraps — go for sturdy ones, not paper-thin nonsense
• 250g full-fat mascarpone — creamy and luxurious
• 100g mozzarella, grated — for that stretchy cheese pull
• 100g cheddar, grated

How to Make It

1. Preheat your oven to 160C (140C fan) / Gas 3.
2. Heat the olive oil in a large, oven-safe frying pan. Add onions and cook for about 3 minutes till soft.
3. Add the beef mince, turn the heat up, and break it up with your spoon till browned.
4. Stir in garlic, chili, red pepper, cumin, and coriander. Fry it all for 5 minutes till it smells like something you’d actually want to eat.
5. Add the tomato purée, chutney, chopped tomatoes, salt, and pepper. Stir, then bring to a gentle simmer.
6. Cover and bake the whole pan in the oven for 1 hour. This is where the magic happens — don’t rush it.
7. Stir through half the coriander once it’s out and beautifully thickened.

Now is about when I realise I forgot to pre-grate the cheese. Again.

8. Turn the oven up to 200C (180C fan) / Gas 6.
9. In a baking dish, layer ⅓ of the beef mixture, then top with a tortilla.
10. Spread ⅓ of the mascarpone, then sprinkle on a mix of mozzarella and cheddar.
11. Repeat twice more, finishing with a final cheesy flourish on top.
12. Bake for 25 minutes until golden and bubbling.
13. Let it rest for 5–10 minutes before slicing. Trust me — don’t skip this part unless you enjoy lava tongue.

Common Mistakes

Why is my bake soggy in the middle?
You probably overloaded each layer, or your tortillas were too thin. Keep it lean and let the ingredients shine.

It tastes bland. What went wrong?
Did you skip the chutney or under-season? That mango chutney is the sneaky hero — it pulls all the flavours together.

My top layer burnt. Why?
Make sure your cheese layer isn’t too close to the oven’s top element. Cover loosely with foil if it browns too fast.

Can I skip the coriander?
You can… but you’ll lose that fresh, zingy top note. I did once. It wasn’t the same.

Storage and Reheating Tips

Storage:

• Fridge: 3–4 days in an airtight container.
• Freezer: Wrap well in foil or freezer-safe containers for up to 3 months.

Reheating:

• Oven: 175C for 15–20 minutes, covered. Best texture.
• Microwave: Quickest, but expect softer edges. 2–3 minutes per portion.
• Stovetop: Yes, really. A skillet over low heat with a lid works brilliantly.

What to Serve With It

• Mexican rice or spiced sweetcorn — keeps the theme going without overshadowing.
• Simple guacamole — creamy, cool contrast to the bake.
• Crisp green salad with lime vinaigrette — freshens up each bite and cuts the richness.

FAQ Section

Can I make this vegetarian?
Yes — black beans, kidney beans, corn, and a bit of sweet potato work a treat.

Can I use something other than mascarpone?
Absolutely. Cream cheese, ricotta, or thick Greek yogurt are all good swaps.

Can I make this ahead of time?
Yes. Assemble it up to a day before, cover and refrigerate. Bake fresh.

What if I want it spicier?
Add more chili, or a dash of hot sauce in the mince. I once used chipotle paste — delicious.

Do I need an ovenproof frying pan?
Nope. Cook the mince in any pan you like, then transfer to an oven dish to bake.

Try More Recipes:

• Mary Berry Hoisin Chicken
• Mary Berry Fish Lasagne
• Mary Berry Chicken Tikka Masala