Fajita Traybake Mexican Lasagne
This delicious Fajita Traybake is a Mexican flavour take on a lasagne. It combines the delicious fajita flavours while adding yummy layers for a yummy meal.
I don’t know whether it’s lockdown causing craziness or genius but I wanted to see if a Fajita Traybake, a sort of Mexican lasagne would work. Oh how it worked! I have absolutely loved creating this and I was amazed at how much my family did too. We’ve already made it twice since the original experiment.
The classic fajita flavours with the spices and chunky onions and peppers are delicious. For this I used minced beef but you could do the same with chicken breast strips or even lamb mince. They all work perfectly well.
For the layers I used tortilla wraps cut to fit the size of the oven proof dish. Each layer was 2 tortillas so there would still be some left and it wouldn’t go soggy. The off cuts I used to boost the layers so they wasn’t anything being wasted. So it went off cuts topped with a whole layer for each bready layer. It really works.
Step by step making the Fajita Traybake Mexican Lasagne
This is a super easy dish to make and you don’t need a lot of ingredients to have delicious results.
Chop the onions and slice the peppers into large strips and add to a frying pan and soften.
Add in the mince beef, mince lamb or chicken and cook through.
Add in the pre-bought spice mix or make your own and add that.
Stir in well and let the flavours infuse for a few minutes.
Place the tortillas in the oven proof dish and cut to size.
Layering the Fajta Traybake – Mexican Lasagne
Add a tortilla piece to the bottom of the oven proof dish and Add one third of the meat mix.
Add a few dollops of salsa and spread over the best you can.
Sprinkle over a good handful of grated cheese.
Keep layering up and finish with a final tortilla.
Add a last good handful of cheese and pop in the oven.
Bake for about 30 minutes until the top is golden brown. It will be brilliantly crisp. If you want softer – bake without the cheese for half the time and pop the cheese on for the last 15 minutes.
Mexican beef mince fajitas
I think most people have chicken fajitas but I love them with beef. I have made them with thin slices of steak which was absolutely delicious but my go to for normal midweek meals is using beef mince to make the fajitas.
Mexican beef mince fajitas are a new classic I believe. I really think they are more interesting that chicken (in my opinion). The mince beef as it’s small can really get coated in all the delicious spices and flavours. Especially for a dish like this where the beef can release a few more oils the tortilla layers absorb them in a really lovely way.
How to serve fajitas?
There are different ways to serve fajitas. I often like having them normally/conventionally in wraps covered with great dollops of sour cream, tomato salsa and guacamole.
You can up the fajita fun by rolling the fajitas and baking them in the oven or my favourite turning them in to a fajita traybake with my Mexican Lasagne.
How do I make fajita spices?
Making your own fajita spice mix at home is so easy. Take a bowl and add a mix of spices (see the recipe below for my mix), give it a good mix and store in an air tight container. Use a spoonful or two depending on what you need for your recipe.
What to eat with Mexican Lasagne?
There are so many things you can eat with Mexican Lasagne! In the times we have made it I have served it with a crispy slaw made with red cabbage. I have also served it a creamy potato salad for a more picnic style. It works so well as a traybake for a pot luck. A slice of Mexican Lasagne with some salad, potatoes, garlic bread and so many other delicious goodies.
To accompany the Mexican Lasagne I have also served it with a simple salad of lettuce, tomato and cucumber. It was great for a bit of cold freshness to go with the hot dish.
You could also try serving it with spicy rice or even egg rice is great!
Plus you have to the legends of tomato salsa, guacamole and sour cream. Plus some extra cheddar to melt over the top once out of the oven.
Mexican lasagne what spices to use
For this delicious Fajita traybake I have experimented with a range shop bought spices mixes. I have found that some of the own brand fajita seasoning work really well. It definitely saves a lot of time to use a packet. It means you can have most of the ingredients in the store cupboard. Ready as you need it. I like Old El Paso to make the Mexican lasagne. Their flavour combos are always popular and a little more day to day for those who don’t like it too spicy. (That is not a bad thing).
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Fajita Traybake – Mexican Lasagne
- 1 large onion
- 1 orange pepper
- 1 tbsp olive oil
- 500 g mince beef
- 1 premade fajita spice packet or 2 tablespoons of my make your own spice mix below
- 8 tortilla wraps
- cheddar cheese
- tomato salsa
- guacamole and sour cream to serve
Spice mix if you want to make yours at home. Mix together and use 2 tablespoons for this recipe. Save the rest in an airtight container.
- half a tablespoon hot chilli powder
- 2 tablespoons sweet smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- half tablespoon ground coriander
- 1 tablespoon dried oregano
- tiny pince salt and pepper
- Turn the oven to 180ºC.
- Chop the onions and slice the peppers into large strips.
- Add the onion and pepper to a frying pan with the olive oil. Allow to soften for 5 minutes on a medium heat.
- Add the mince beef and allow it brown.
- Mix in the fajita spice packet or 2 tbsp of the home made fajita mix.
- Stir in and remove the pan from the hob after 2 minutes.
- Place the tortilla wraps in the oven proof dish and cut them to fit. Save any off cuts.
- Grate the cheddar cheese.
- Layer the dish with a tortilla layer. (Use some off cuts to fill in any spaces and so each tortilla layer are two pieces thick.)
- Followed by 1 third of the mince mix.
- Add 2 tablespoons of the salsa on top and spread as best you can.
- Add a good handful of cheese.
- Repeat two more times and to finish off add the last tortilla piece and add more cheese.
- Bake in the oven for 25-30mins until golden brown.
- Slice up when out of the oven. Plate up and add some fresh corainder if you have some and serve with guacamole and salsa.
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