Mexican Nacho Lasagne


  • 750g minced beef
  • 100g cheddar cheese grated
  • 200g red leicester cheese grated
  • 400g tinned chopped tomatoes
  • 400g tinned taco mixed beans (drained)
  • 1 beef stock cube – crumbled
  • 1 large onion – chopped
  • 2 garlic cloves, chopped and crushed
  • Pinch of salt
  • 1 tsp chilli flakes (for mild lasagne)
  • 1 tsp cayenne pepper (for mild lasagne)
  • Tortilla wraps
  • 200g lightly salted tortilla chips (nachos)
  1. Preheat oven to 200C
  2. Add minced beef to a frying pan and lightly brown.
  3. Remove browned mince from frying pan and place into a glass bowl.
  4. Using fat remaining in the frying pan from mince, gently fry the chopped onion and garlic.
  5. Return minced beef back to the frying pan and add the tin of chopped tomatoes, mixed taco beans (drained) and crumbled stock cube.
  6. Add chilli flakes and cayenne pepper ( can add extra if you prefer)
  7. Season to taste.
  8. Once sauce starts to bubble, reduce heat and simmer until sauce thickens.
  9. In a bowl, mix the grated cheeses together.
  10. When the mince mixture has reduced, remove from heat.
  11. Put half of the mince into a medium sized lasagne oven dish.
  12. Cover with half the tortilla chips and half of the grated cheeses.
  13. Place tortilla wraps on top so mixture is completely covered.
  14. Cover wraps with the remaining half of the mince and the tortilla chips and then grated cheese
  15. Cook for 10-15 minutes.