This wonderful invention is a twist on a chilli con carne combined with the idea of a layered ‘lasagne’ which has gone down a storm in our house. What’s not to love? A rich beef bolognaise-type sauce with added kidney beans, black beans and Mexican spices is layered between flour tortillas with cheese sauce, then topped with cheese before being baked in the oven.

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This can easily be adapted to suit dietary needs. If for example you cannot tolerate wheat, then gluten-free wraps could be substituted for the regular flour ones. Of course a vegetable chilli could replace the meat, and if you used my Indian spiced pancake recipe, then it could be vegan (with the use of vegan cheese and almond milk). The options are limitless….

This dish makes an ideal family supper. The chilli can be made in advance, then the lasagne constructed on the day you are going to eat it.


I packet of flour torilla wraps (or use your favourite alternative according to dietary requirements)

500g lean minced beef

1 onion finely chopped

2 cloves of garlic, minced

1 courgette, finely chopped

Half a red pepper finely chopped

A 400g tin of chopped tomatoes

500ml passata

1 x  400g tin of green lentils

1 x 400g tin of red kidney beans in water

1 x 400g tin of black beans in water.

1 beef oxo cube

1 x teas chilli powder (or to your own taste)

1 x tbs ground coriander

2 tbs tomato puree

500ml cheese sauce

200g grated cheddar cheese


Brown the minced beef in a little olive oil. Add the onions, peppers, garlic and courgettes and continue to cook for 5 minutes until the vegetables begin to soften.

Add the tins of beans, lentils, passata, oxo cube, tomato puree, chilli powder, ground coriander and stir well.

Bring to a simmer and leave uncovered to cook for approx. 20 minutes.

Line the base of proof dish with the flour tortillas, using scissors to cut them to fit to the edges of the dish.

Add a layer of the chilli mixture and top it with a little cheese sauce. continue to build up the layers, finishing with cheese sauce. Sprinkle the top with the grated cheese.

Bake the whole dish in a hot oven at 180 degrees for 20 minutes to allow the layers to blend and the cheese to melt.

Serve straight from the oven with your favourite Mexican accompaniments, such as guacamole, sour cream, chopped jalapenos, and tortilla chips for a real feast night meal.