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Easy Mexican-style lasagne

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Looking to shake up your traditional lasagne? This Mexican-style version is packed with black beans and taco seasoning, and topped with a golden layer of tasty cheese.

  • Serves4
  • Cook time50 minutes
  • Prep time15 minutes, + 10 mins standing time
Easy Mexican-style lasagne


  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 500g lean beef mince
  • 30g pkt mild taco seasoning
  • 420g can black beans, rinsed, drained
  • 400g can diced tomatoes
  • 1/4 cup chopped coriander
  • 10 flour tortillas
  • 1 1/2 cups (180g) Devondale
  • Tasty Shredded Cheese
  • Coriander leaves, to serve

Bechamel sauce

  • 60g Devondale Unsalted Butter
  • 1/3 cup (50g) plain flour
  • 3 cups (750ml) milk

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease a 6cm-deep, 20cm x 28cm baking dish. Heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Add taco seasoning and cook for 30 secs or until aromatic. Add beans and tomato. Cook for 3 mins or until heated through. Season. Stir in the chopped coriander.
  2. Step 2

    To make bechamel sauce, melt the butter in a large saucepan over medium-high heat. Add flour and cook for 1 min. Slowly whisk in the milk until smooth. Cook, stirring, for 5 mins or until the mixture boils and thickens. Season.
  3. Step 3

    Place 2 tortillas over the base of the prepared dish, trimming to fit. Spread with one-quarter of mince mixture and drizzle with ¼ cup bechamel sauce. Repeat layering with remaining tortillas, mince mixture and bechamel sauce. Sprinkle with the cheese.
  4. Step 4

    Bake for 25-30 mins or until the cheese melts. Set aside for 10 mins before serving with coriander leaves.