Mexican Lasagne


This idea was inspired by an old Nigella recipe which I love.  I used a rounded baking dish (this one) which was a little bit smaller than the size of the tortilla wraps so I quickly trimmed the edges with some kitchen scissors.  This took seconds and made the dish look a whole lot nicer (and the edges were a nice treat for my dog Danny).

[recipe-foody]Serves 4


Chilli con Carne
1 can of sweetcorn
250g 0% fat greek yoghurt
2 tortilla wraps
25g of cheddar

N.B.  I used approximately 3/4 of the Piedmontese chilli con carne, leaving a handy portion to eat with rice or freeze to use some time in the future.


  1. Prepare the chilli con carne (the recipe is here – this can be done ahead of time)
  2. Preheat the oven to 180°C.  Cut around the edges of the tortilla wraps so that they will fit neatly into the baking dish.
  3. Firstly, put a layer of chilli con carne at the bottom of the baking dish, followed by a scoop of Greek yoghurt.  Spread the Greek yoghurt a little so it covers most of the chilli and cover with one of the tortilla wraps.
  4. Repeat each layer once more.
  5. Add more chilli on the top layer and cover with grated cheese.
  6. Put the baking dish into the preheated oven and leave for around 30 minutes (until the cheese on top begins to brown).
  7. Remove from the oven and serve.


373 calories | 36g protein | 9g fat | 38g carbs[/recipe-foody]

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