This high-protein Mexican lasagne is a big, comforting tray of spiced beef mince, peppers, sweetcorn, tortillas and melted cheddar. It has all the cosy lasagne vibes, but with a fajita-style twist and a whopping 60g protein per serving. Basically, dinner with a sombrero on.
Mexican lasagne is exactly what happens when lasagne and fajitas have a delicious little kitchen mash-up.
Instead of pasta sheets, you use tortilla wraps. Instead of classic Italian ragu, you make a rich Mexican-style beef mince filling with peppers, chilli, sweetcorn, tomatoes and seasoning.
It’s brilliant for busy family dinners because it feels properly hearty, but it’s still packed with protein thanks to the lean steak mince and low-fat cheddar.
This comes in at approximately 606 calories and 60g protein per serving, making it a solid high-protein dinner that actually fills you up rather than leaving you hunting for toast 40 minutes later.
The main protein source is lean steak beef mince, and you’ll need a large pan plus a big ovenproof lasagne dish.
It takes around 15 minutes to prep and 60 minutes to cook, with most of the final stretch happening in the oven while you pretend you’re tidying up.
Why You’ll Love This High-Protein Recipe
Packed with 60g protein per serving, making it a proper filling dinner rather than a tiny “healthy” portion pretending to be food.
Family-friendly and easy to portion, especially if everyone loves fajitas, chilli, lasagne or melted cheese. So, basically everyone with a pulse.
Uses normal UK supermarket ingredients like mince, wraps, peppers, chopped tomatoes and cheddar.
Great for batch cooking, because it reheats well and makes excellent next-day leftovers.
A clever twist on lasagne, using tortilla wraps instead of pasta sheets for a Mexican-style fakeaway feel.
Ideal for meal prep, especially if you want something high-protein that doesn’t feel like chicken breast and broccoli in witness protection.
Key Ingredients
Lean Steak Beef Mince. The main protein hero here. It gives the lasagne a rich, meaty base while keeping the protein high and the faff low.
Mixed Peppers. These add colour, sweetness and a bit of crunch before everything gets baked into glorious cheesy submission.
Green Chilli Pepper. A little heat without turning dinner into a family complaint meeting. Deseed it for a milder flavour.
Red Onion. Adds sweetness and depth to the mince mixture. Also makes the kitchen smell like you’re making a proper dinner, which is always a win.
Garlic. Two cloves bring the savoury backbone. Tiny ingredient, big personality.
Sweetcorn. Adds sweetness, texture and a bit of colour. It also gives the filling that Tex-Mex feel without needing anything fancy.
Chopped Tomatoes. These create the sauce and stop the mince from being dry. Nobody wants a dusty lasagne. Nobody.
Fajita or Mexican Seasoning. The shortcut flavour bomb. It brings spice, smokiness and warmth without asking you to open 12 spice jars like you’re doing a chemistry practical.
Tomato Puree. Adds richness and helps thicken the sauce so the lasagne holds together better.
Healthy Living Tortilla Wraps. These replace pasta sheets and give the recipe its Mexican lasagne identity. Rip them up if needed — precision is not required here.
Low-Fat Cheddar. The golden, melty finish. Lower in fat than standard cheddar but still gives you that proper cheesy top.
How To Make Mexican Lasagne
Preheat the oven to 180°C. Heat the coconut oil in a large pan over a medium heat, then add the chopped peppers, green chilli, red onion and garlic. Cook for a few minutes until softened and colourful. Basically, you want the pan looking like a Mexican traffic light.
Add the lean steak beef mince to the pan. Break it up with a wooden spoon and cook until browned all over.
Add the sweetcorn, chopped tomatoes, Mexican seasoning, tomato puree and salt. Stir well, reduce the heat and simmer for 10–15 minutes until the sauce thickens and everything looks rich, chunky and ready to be layered.
Spoon a layer of the beef mince mixture into the bottom of a large ovenproof lasagne dish. Spread it out evenly so every bite gets a bit of the good stuff.
Place two tortilla wraps over the mince layer. Tear or overlap them as needed to fit the dish. No one is measuring tortilla geometry here.
Add another layer of the beef mince mixture on top of the tortillas and spread it out evenly. Top with the remaining tortilla wraps, again tearing or overlapping them so they cover the filling.Spoon over the final layer of beef mince mixture, spreading it right to the edges.
Scatter the grated low-fat cheddar over the top, then bake for 30 minutes until the cheese is melted, golden and bubbling.
Serving & Storage – Keeping Mexican Lasagne Fresh For Later
To Store
Allow the Mexican lasagne to cool completely, then transfer leftovers to an airtight container. Store in the fridge for up to 3 days. It firms up nicely once chilled, which makes it easier to slice and reheat without it collapsing like a badly built camping chair.
To Reheat
Reheat individual portions in the microwave for 2–3 minutes, or until piping hot throughout. You can also reheat it in the oven at 180°C for around 15–20 minutes, covered loosely with foil so the top doesn’t dry out.
To Freeze
Freeze cooled portions in airtight containers for up to 3 months. Defrost overnight in the fridge, then reheat until piping hot. For best results, freeze it in individual portions so future-you can have dinner sorted without wrestling a frozen lasagne brick.
Serving Suggestions
Serve it with a big salad, stir-fried peppers, roasted vegetables, Mexican-style rice, salsa, Greek yoghurt, guacamole or a crunchy slaw. If you want to keep the meal lighter, go heavy on the veg and skip the extra carbs. If you’re feeding hungry teenagers, add rice and prepare emotionally.
Variations & Tips
Make it even higher in protein by adding black beans, kidney beans or extra lean mince to the filling.
Swap the beef mince for turkey mince or chicken mince if you want a lighter version.
Add Greek yoghurt on top when serving for a creamy, high-protein alternative to sour cream.
Make it milder for kids by leaving out the green chilli and using a mild fajita seasoning.
Spice it up for adults with jalapeños, chipotle paste or extra chilli flakes.
Let it rest for 5–10 minutes after baking before slicing. This helps the layers settle so it serves neatly instead of slopping across the plate like delicious chaos.
FAQ
Can I make this Mexican lasagne ahead of time?
Yes. Assemble it up to a day ahead, cover and keep it in the fridge, then bake when needed. You may need to add an extra 5–10 minutes to the cooking time if it’s going into the oven cold.
Can I use regular tortilla wraps?
Yes, regular wraps will work fine. The healthy living wraps help keep the calories lower, but standard tortilla wraps will still do the job.
Can I make this with turkey mince instead of beef?
Absolutely. Turkey mince works well and will still keep the recipe high in protein. You may want to add a little extra seasoning because turkey mince is milder than beef.
Is Mexican lasagne suitable for freezing?
Yes, it freezes well. Freeze it in portions, defrost overnight in the fridge, then reheat until piping hot throughout.
Try this high-protein Mexican lasagne with lean beef mince, fajita seasoning, tortillas and cheddar. A healthy dinner with 60g protein.
Total Time:75 mins
Yield:41x
Ingredients
UnitsScale
1 tbsp. coconut oil
3 mixed peppers, chopped
1 green chilli pepper, deseeded
1 red onion, chopped
2 cloves garlic, chopped
750glean steak beef mince
170 g tin of sweetcorn, drained
2 cans of chopped tomatoes (400 g each)
3 tbsp. fajita or Mexican seasoning
2 tbsp. tomato puree
Pinch of salt
4 healthy living tortilla wraps
150glow-fat cheddar
Instructions
Preheat oven to 180 degrees Celsius (360℉). Heat the coconut oil in a large pan and add the peppers, chilli pepper, onion and garlic and cook for a few minutes. Add mince to the pan and brown it.
Add the sweetcorn, chopped tomatoes, Mexican seasoning, tomato puree and salt to the pan, reduce the heat and simmer for 10-15 minutes.
Once it’s cooked get a large oven-proof lasagne dish and spread a layer of the meat mixture on the bottom then layer with two of the tortillas (rip them up if necessary). Repeat with another layer of mince and tortillas then a final layer of mince. Top with grated cheese and place into the oven for 30 minutes. Serve.
Scott is the owner and founder of Food For Fitness. He is a fat loss coach, speaker and fitness writer with a masters (MSc) degree in Applied Sports Nutrition.
I'm a Nutritionist and Sunday Times Bestselling recipe book author who makes high-protein recipes for busy families, fitness enthusiasts or people just trying to eat healthier!
I bought the high protein handbook 6 and it has been a great slow cooker recipe book that the whole family has enjoyed. The recipes always come out well with a good consistency for the sauce and taste delicious. I have now purchased the remaining books and can’t wait to try new recipes! Thanks
Scott
At Food For Fitness we help families lose weight the simple way - with high-protein recipes, realistic nutrition advice, and no fads. Find easy meals, expert guidance, and tools that make healthy eating effortless.
Get in touch with us via our contact form or via email info@foodforfitness.co.uk for more information about Food For Fitness and how to get started with a nutrition plan designed for your lifestyle.
