Mexican Lasagna

3:10 pm on 18 July 2014


  • about 10 corn tortillas.
  • 1 x 400g can refried beans. (or of course, make your own)
  • 2 cup grated cheese.
  • 1 recipe chilli con queso
  • other ingredients you might like to include: 200g mushrooms finely sliced, a bunch of corriander sliced, a few silver beet leaves VERY finely sliced. Mix these with the refried beans before assembly


Place a single thickness layer of tortillas in the bottom of a baking dish. Spread another layer of tortillas with some refired beans and sprinkle with some cheese. Place this cheese and bean smeared tortilla layer, beans and cheese side down ontop of the first tortilla. Repeat until all the ingredients are used. The knack is to estimate and correctly divide the bean and cheese among the layers.

Cover the completed layers with the chilli con queso.

Bake in a preheated 165°C oven for 40–50 minutes. Let stand for 10 minutes and serve with a simple tomato salsa and some guacamole.


From Afternoons with Jesse Mulligan

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