Mexicali Lasagne

Mexicali Lasagne
Serves 4-6 Prep Time 15 minutes Cook Time 40 minutes


  • 500 g lean beef mince
  • 1 onion, diced
  • 1 red capsicum, diced
  • 420 g can Wattie's Mild Chilli Beans
  • 1 Tbsp Wattie's Tomato Paste
  • 420 g can Wattie’s Mexican Style Tomatoes
  • 2 Tbsp finely chopped parsley
  • 3 large tortillas
  • 250 g cottage cheese
  • 1 cup grated mozzarella
  • ¼ cup grated Parmesan cheese


  1. Preheat oven to 180°C and lightly grease a round 23cm shallow ovenproof dish.
  2. Heat a dash of oil in a non-stick frying pan and brown mince. Add onion and capsicum and continue cooking for 2-3 minutes.
  3. Stir in Wattie’s Mild Chilli Beans, Wattie’s Tomato Paste, Wattie’s Mexican Style Tomatoes and parsley and cook for a further 10 minutes. Remove from heat and stir in parsley.
  4. Spread a third of the cooked mince and bean mixture over the bottom of the ovenproof dish and lay one tortilla on top. Spread a third of the cottage cheese over the tortilla then sprinkle with a third of each of the mozzarella and Parmesan cheeses. Repeat twice more so you have 3 layers.
  5. Bake for 20-30 minutes or until heated through and the cheese is golden.