Chilli and Tortilla Lasagne

    1 hour

    It isn't really lasagne, but it's a great dish! Chilli con carne is layered with tortillas and then baked with a sour cream top.

    11 people made this

    Serves: 6 

    • 3 tablespoons (60ml) olive oil
    • 1 medium onion, chopped
    • 1 bay leaf
    • 6 medium mushrooms, sliced
    • 500g beef mince
    • 1 tablespoon tomato paste
    • 2 tablespoons chilli powder
    • 1 teaspoon Tabasco sauce
    • 1 tablespoon paprika
    • 400g tin of diced tomatoes
    • 400g tin red kidney beans, drained
    • 1 cup (250ml) water
    • 1 packet tortillas

    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Grease a large deep oven proof dish… it’s a bonus if it's round!
    2. Heat the oil in a frying pan and add the chopped onions, bay leaf and mushrooms. Cook for 2 minutes over a medium/high heat. Add the beef mince and cook, stirring, for 5 minutes or until cooked. Add the tomato paste, mix well and then add the chilli powder, Tabasco and the paprika.
    3. Now add the tomatoes, kidney beans and water. Season well. Allow to reduce on a low heat for 20 minutes.
    4. To assemble the dish; put a couple of spoonfuls of the chilli con carne mix into the bottom of the dish. Place a tortilla on top and spread a tablespoon of the sour cream over the tortilla. Repeat the chilli, tortilla and sour cream layering until you run out of chilli con carne or space. Finish with a tortilla on top, then spread the remaining sour cream over the top - this should be quite a thick layer.
    5. Sprinkle with paprika and bake in the oven for 30 mins or until bubbling all the way through.

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    Reviews in English (8)


    This is just BRILIIANT!!! thank you so much ! you've no idea how grateful I am to have found this recipe!! but next time I make it I will use much less water - when I put the meat onto the stack I had to use a ladle with the holes in it and squeezed some of the moisture out, it was just too watery. I stacked them in a deep cake tin, but I put baking paper in the bottom, first a long stip so it hangs over the edges, then a circle on top. The reason I put the long bit in is so I can lift it out of the tin avoiding scratching the tin when cutting :D OH OH AND when I started layering, my BOTTOM layer was a tortilla NOT the meat, again so I could lift it out :D  -  25 Nov 2010


    Made it more kid friendly. ok, I didn't want it too hot for the kids, so I only used 1/2 tablespoon of MEDIUM chili powder. I had no BAY leaves so it didn't get that either I used SWEET PAPRIKA and only half tablespoon again the diced tomatoes I had in the cupboard were the italian diced tomato, onion and capsicum I had no tobasco sauce  -  25 Nov 2010


    The kids loved and I loved it.... I too found it a little watery but it brang new meaning to a mexican tortilla dish or perhaps a crossover from lasagne .... loved it well done... I too used whole tomatoes and less chilli and no bay leaf ... loved it  -  20 May 2011