Mary Berry Mexican Tortilla Bake

This easy and delicious Mexican Tortilla Bake by Mary Berry is a comforting, creamy, and cheesy dish perfect for a quick weeknight meal. With lean minced beef, vibrant spices, and layers of melted cheese, it’s a tasty and flexible recipe that you can easily customize with your favorite ingredients.

Ingredients Needed

For the Mince:

• 1 tbsp olive oil
• 2 large onions, chopped
• 500g (1lb 2oz) lean minced beef
• 1 fresh mild red chilli, deseeded and finely chopped
• 1 red pepper, deseeded and diced
• 2 garlic cloves, crushed
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tbsp tomato purée
• 1–2 tbsp mango chutney
• 2 × 400g (14oz) tins of chopped tomatoes
• 1 small bunch of coriander, chopped
• Salt and freshly ground black pepper

To Assemble:

• 3 large tortilla wraps
• 250g (9oz) full-fat mascarpone cheese
• 100g (4oz) mozzarella cheese, grated
• 100g (4oz) Cheddar cheese, grated

How To Make Mexican Tortilla Bake

1. Preheat the Oven: Preheat the oven to 160°C/140°C fan/Gas 3.
2. Cook the Mince: Pour the oil into a large ovenproof frying pan over medium heat, add the onions, and fry for 3 minutes. Turn up the heat, add the minced beef, and fry until browned, breaking it up with a spoon.
3. Add Veggies and Spices: Stir in the chopped chilli, red pepper, garlic, and spices, and fry for 5 minutes until the mixture is dry.
4. Add Tomato and Simmer: Stir in the tomato purée, mango chutney, and tinned tomatoes. Season with salt and pepper. Cover and bring to the boil, then transfer to the oven to simmer for about an hour.
5. Prepare the Bake: After an hour, remove the mince from the oven and stir in half the coriander. Increase the oven temperature to 200°C/180°C fan/Gas 6.
6. Layer the Bake: Spread a third of the beef mixture in a 1.5-litre (2½-pint) shallow ovenproof dish. Lay one tortilla wrap on top. Spread a third of the mascarpone, then sprinkle with a third each of the mozzarella and Cheddar. Repeat the layers twice more.
7. Bake: Bake for 25 minutes until golden and bubbling. Let it set for 5 minutes before serving with the remaining coriander on top.

Recipe Tips

• Use lean beef: For a lighter dish, stick with lean minced beef to keep the filling less greasy. If you prefer, you can substitute with chicken or turkey mince.
• Don’t overfill the layers: Spread a thin, even layer of the beef mixture and cheese for a balanced bake. Too much filling can make the layers soggy.
• Toast the tortillas: Lightly toast the tortillas before layering them for a firmer texture that will hold up better to the sauce.
• Simmer the beef filling well: Make sure the beef mixture is simmered until most of the moisture evaporates. This ensures a thick, rich filling rather than a watery one.
• Rest before serving: Let the bake sit for about 5 minutes after it comes out of the oven. This helps the layers set and makes it easier to serve.

How To Store And Reheat Leftovres?

• Refrigerate: Allow the leftover Mexican Tortilla Bake to cool to room temperature before placing it in an airtight container. Store in the fridge for up to 3 days.
• Freeze: You can freeze the bake after it has cooled. Wrap it tightly in foil or place it in a freezer-safe container. It will last up to 3 months in the freezer. To serve, thaw it overnight in the fridge before reheating.
• Reheat: Preheat the oven to 180°C/350°F. Place the leftover Mexican Tortilla Bake in an ovenproof dish, cover with foil, and heat for 15-20 minutes or until hot throughout.

Nutrition Facts

Serving Size: 1 serving

• Calories: 447.7
• Total Fat: 24.3g
• Saturated Fat: 11.8g
• Cholesterol: 81.9mg
• Sodium: 919.9mg
• Potassium: 264.7mg
• Total Carbohydrate: 27.9g
• Dietary Fiber: 4.4g
• Sugars: 1.9g
• Protein: 27.6g

Try More Mary Berry Recipes:

• Mary Berry Chocolate Brownies
• Mary Berry Banana Loaf
• Mary Berry Cheese Scones
• Mary Berry Date Slices