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Mexican green chilli lasagne recipe

Mexican green chilli lasagne recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef pasta

It was one of those not-sure-what-I'm-in-the-mood-for kind of days, but I knew I fancied some pasta and something spicy. Delish it was too! Serves two with bread and salad.

Kent, England, UK

1 person made this

IngredientsServes: 2

  • olive oil
  • 1/2 onion, sliced
  • 125g lean steak mince
  • 2 cloves garlic, crushed
  • 3 pickled jalapenos, chopped
  • 1 heaped teaspoon dried oregano
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon dried coriander
  • salt and pepper to taste
  • 200g tinned chopped tomatoes
  • 1 heaped tablespoon balsamic glaze or 1 teaspoon balsamic vinegar
  • 200ml 0% fat Greek yoghurt
  • 1 egg
  • 1/2 teaspoon cayenne pepper
  • 4 dried lasagne sheets
  • 1 mozzarella ball in brine, drained and sliced thinly
  • 2 slices fresh tomato for garnish (optional)
  • 1 pickled jalapeno, sliced lengthways

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Pre-heat the oven to 180 C / Gas 4.
  2. In a non-stick frying pan, heat a drizzle of oil and add the onions; cook until soft. Add the mince cook until browned, stirring often.
  3. Add the garlic, chopped jalapenos, oregano, chilli powder, coriander, salt and pepper. Mix well and cook for 2 minutes. Add the balsamic and tinned tomatoes. Mix well and simmer for 15 to 20 minutes.
  4. Meanwhile, in a bowl combine the egg and yoghurt. Whisk well, then add the cayenne and mix together.
  5. Grease a small lasagne dish (about 20x15cm) or adapt to what you have to hand. Place a lasagne sheet on the bottom. Add some mince mixture on top followed by some mozzarella and yoghurt mix. Place another lasagne sheet on top and continue layering, ending with the yoghurt mixture. Garnish with tomato slices and the whole jalapeno split lengthways.
  6. Place lasagne dish onto a baking tray and cook for 40 minutes or until the lasagne sheets are tender and the top is browned and bubbling. Remove from the oven and leave to rest for 5 to 10 minutes before serving.

See it on my blog

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Chilli Lasagne

One of the things I love about cooking is taking some leftovers and turning them into something fabulous.

Roast chicken is usually my favourite - using the meat for something like Chicken al King, or the bones to make creamy chicken, mushroom and chilli soup.

Arancini from leftover risotto is a great one too.

And of course, not forgetting dessert!
Amaretti is the perfect way to use up leftover egg whites. Just freeze the leftover whites when you've been using the yolks to make custard or to glaze a pie, then defrost them when you need them.

This Chilli lasagne (or chili lasagna for you guys in the US) is another example of using the leftovers from a great meal and presenting it in a delicious and different way.

My husband is the chilli con carne chef in our house, so I get him to cook at least a double batch. Then I'll freeze the other half and save it to make an easy lasagne later.
I've included the full recipe for Chris's chilli below, so you may be alarmed at how many ingredients there are, and how long the cooking time is. But the recipe is really for two meals.
Ideally you'll just be grabbing the defrosted leftover chilli, which cuts the time down to about 40 minutes.

You'll probably have most of the ingredients for the chilli in your store cupboard, but if you're missing an ingredient or two (like the chipotle or the chocolate) don't worry too much, it's quite a forgiving recipe.

You may notice the recipe only calls for 500g/17.5oz minced/ground beef - to make 4 portions of chilli-con-carne and 4 little lasagnes. Believe me, it's not often my husband is light-handed when it comes to meat, but the sauce is rich enough, and there are plenty of other goodies in there like beans and peppers that you really don't need more meat.

I love serving these little pots with a giant salad and lots of toppings like fresh coriander, red chillies, sour cream and sliced red onions.

Do you have a favourite dish you make from leftovers? I'd love some more ideas!

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Recipe Summary

  • 1 ½ pounds ground turkey
  • 1 bunch green onions, chopped
  • 1 (1.25 ounce) package taco seasoning mix
  • 2 cups water
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chile peppers, undrained
  • 1 (15 ounce) container ricotta cheese
  • 2 eggs
  • 8 (10 inch) flour tortillas
  • 1 (8 ounce) container sour cream
  • ¼ cup salsa

Preheat oven to 400 degrees F (200 degrees C). Place ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. Reduce heat to medium.

In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over the cheese. Repeat layers until all is used up.

Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side.

Green Chile Chicken Enchilada Lasagna

They can be a little tricky. Once you’ve made the filling you have to put them in the tortilla when the fun really starts (just kidding). If you don’t roll them in the dish transferring them while keeping them together can be a challenge. If you roll them in the pan, they can get a little messy with sauce. On top of it all, you have to make sure they are all properly rolled tight enough and you’ve provided ample space in the pan for all the enchiladas.

Not the most difficult of tasks, but for an inexperienced chef it can be frustrating. Wouldn’t it be nice to be able to make delicious, cheesy, chicken enchiladas without all the work, fuss and mess?

Our food blogger Ashleigh cooked up this awesome recipe for making chicken enchiladas easily – lasagna-style!

All you have to do is prepare the chicken, cheese and bean filling like normal. Except, when it comes time to put it together, just alternate layers of filling and tortillas and toss it in the oven. No rolling, no mess, no fuss.

This recipe is ultimate comfort food. perfect for filling up your family in the cooler fall and winter months. It’s also a great recipe to whip together for your next taco night or an evening you and your family are just jonesing for some Mexican cuisine.

  • 1 tsp. canola oil
  • ½ cup onion
  • 3 cloves garlic
  • 4.5-oz. can green chiles
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • ½ tsp. oregano
  • ½ cup Half & Half
  • ½ cup Chicken stock
  • 2 cups cooked, shredded chicken
  • 1 15.4 oz. jar Randall Beans Great Northern Beans
  • 3 cups Mexican cheese, divided
  • 16-oz. jar salsa verde
  • 12 Fajita sized flour tortillas
  • Toppings: sliced green onions
  1. Preheat the oven to 400 degrees.
  2. Heat a large skillet over medium high heat. Add canola oil. Slowly add onions, green chiles and garlic. Stir frequently for 2 minutes.
  3. Make a hole in the middle of the veggies. Add butter and allow to melt. Stir in flour over butter. Let cook for 1 minute. Stir all ingredients together.
  4. Pour in half & half and stir. Mixture will be very thick. Slowly pour in chicken stock, stirring quickly. Season with cumin, chili powder and oregano.
  5. Add shredded chicken, 1 cup of cheese and Great Northern Beans. Stir. Remove from heat.
  6. Coat a 9x13 pan or casserole dish with cooking spray. Pour 1/3 bottle of salsa in the bottom of the dish. Layer 4 tortillas on top, then 1/3 enchilada mixture and top with ¾ cup cheese. Repeat for 3 layers.
  7. Bake for 25-30 minutes, or until golden brown.
  8. Sprinkle with green onions. Serve with salsa, sour cream, jalapenos or tomatoes!

This delightfully original take on classic Mexican cuisine is not just the perfect dish for Cinco de Mayo, but any occasion! If you’ve got a craving for south-of-the-border flavors, you won’t want to pass up our Fabulous Fiesta Foods cookbook! It’s loaded with original and unique Mexican recipes all featuring delicious and healthy Randall Beans. Grab your free copy below.

Recipe Summary

  • 1 pound lean ground beef
  • 1 (1 ounce) package taco seasoning mix
  • 1 (14 ounce) can peeled and diced tomatoes with juice
  • 10 (6 inch) corn tortillas
  • 1 cup prepared salsa
  • ½ cup shredded Colby cheese

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.

Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

Tips and Tricks

  • As noted in the recipe, you are making a 9-inch square lasagna, so traditional lasagna noodles are too long. You can cook 7 noodles and use the ends that you cut off to piece together the last part of the third layer of noodles, or you can cook 9 noodles and just discard the ends that you cut off.
  • The green chiles don’t add heat, but they do add a great flavor. If it was up to me, I’d add 2 cans because I love them so much!
  • I make sure to lay all of my noodles in the same direction to make cutting the lasagna easier.
  • Let the lasagna sit for 10-15 minutes after it is done baking so that it will stay together when you cut it.

Mexican Lasagna

The next time you can’t decide whether you want to make Mexican or Italian food for dinner, go for this delicious compromise. Pastel Azteca (also called Budín Azteca) layers Mexican ingredients, with corn tortillas playing the role that the noodles do in lasagna, and the result is pure genius.

Mexican lasagna is a perfect example of the fusion of cultures that constitute modern Mexico: the tortillas, the chiles, and tomatillos harken back to pre-Columbian times, while the chicken and cheese arrived with the Conquistadors. The cream brings to mind the “Frenchified” era in Mexican cooking, which was at its peak in the second half of the 1800s.

Before starting to prepare this dish, you must make a decision—to fry or not to fry. Traditionally, tortillas used in this way have been very briefly fried in oil, a step which improves their texture for this type of use. However, many modern cooks, trying to lower the fat content in their diets, skip this step. Frying the tortillas adds an additional, slightly messy step to the recipe and raises its calorie and fat levels, but results in a better product an unfried tortilla gets soaked with sauce while baking and loses it consistency. You decide which option is better in your circumstances, as both choices are bien sabroso.

Mexican Lasagna Recipe

Preheat oven to 375 F.

Spray a 9"x13" pan with non-stick cooking spray.

Microwave refried beans and cream cheese together for one minute. Stir to combine, and set aside.

Add approximately ½ cup of enchilada sauce to the bottom of the pan to keep the noodles from sticking to the pan.

Layer three lasagna noodles on the bottom of the pan.

If using Barilla noodles, lay them across the pan horizontally, they will expand during cooking.

Cover noodles with two cups of chili. Be sure to use a slotted spoon to drain most of the liquid before adding it.

Layer the provolone cheese over the chili, followed by more noodles.

Spread the refried beans and cream cheese mixture over the noodles, followed by two cups of chili, and two cups of shredded cheese.

Add more noodles, and top with the remaining chili, and two cups of shredded cheese.

Cover with the last layer of noodles, and pour the enchilada sauce all over, making sure to cover the noodles completely.

Top with the remaining shredded cheese, and sliced black olives (if using).

Spray foil with non-stick cooking spray, and cover the pan, making sure foil does not come in contact with the cheese.

Bake for 30 minutes, then remove the foil and bake for 15 more minutes, making sure the top layer of cheese is melted.

Allow to rest for at least 15 minutes before cutting. Serve with sour cream and salsa.


Preheat the oven to 160C/140C Fan/Gas 3.

Pour the oil into a large ovenproof frying pan over a medium heat, add the onions and fry for 3 minutes. Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally.

Add the chilli, red pepper, garlic and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry. Stir in the tomato purée, mango chutney, tinned tomatoes and salt and black pepper. Cover with a lid, bring to the boil and transfer to the oven to simmer for an hour.

Remove from the oven and stir in half the coriander. Increase the oven temperature to 200C/180C Fan/Gas 6.

Spread a third of the cooked mince beef mixture over the bottom of the ovenproof dish and lay one tortilla wrap on top. Spread a third of the mascarpone (see tip) over the tortilla and sprinkle with a third of each of the mozzarella and Cheddar cheeses. Repeat twice more so you have 3 layers.

Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander.

Recipe Tips

If your mascarpone is firm, you might find it easier to spread the mascarpone on each tortilla first before adding to the dish.

If covered and chilled in the fridge, you can assemble this dish up to 6 hours ahead. Simply bake at 200C/180C Fan/Gas 6 for 25 minutes, or until golden and bubbling.


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