Mexican Lasagna | Recipe | How to make


My entire family loves Mexican lasagna taste with taco flavoring. Even my picky five-year-old will eat it. Present with shredded lettuce, crisp cut tomatoes, olives and sharp cream.


    • 1 tbsp Olive Oil
    • 1 Onion slashed
    • 1 Red Capsicum slashed
    • 1 Zucchini, slashed
    • 2 cloves Garlic, crushed
    • 500 g jug Pasta Sauce
    • 35 g sachet Taco Seasoning
    • 420 g can Kidney Beans, drained and rinsed
    • 310 g can Corn Kernels, depleted
    • 5 Tortillas
    • 3/4 glass Tasty Cheese, grated salad, to serve

Preparation method of Mexican Lasagna

      • Preheat oven to hot, 200°C.
      • Heat 1 tablespoon oil in a vast frying-pan on high.
      • Sauté onion, red capsicum, zucchini and chopped garlic for 5 mins, until tender.
      • Blend in pasta sauce and taco flavoring. Bring to boil on high temperature. Reduce heat to low and simmer for 10 mins until thick and smoothy.
      • Mix in kidney beans and a corn kernels. Heat on low temperature for 5 mins.
      • Daintily grease a round 22cm casserole dish. Place a tortilla as base on make a dish. Spoon one-fifth of the bean blend over.
      • Cover with a second tortilla. Rehash 3 more times, completing with a tortilla.
      • Sprinkle yummy cheese over. Heat for 15-20 mins until brown and cheese has melted.
      • Enjoy Mexican Lasagna Recipe with your family.
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