Cara's corn chip chilli lasagna

    40 min

    An excellent hearty and warming family meal. Can be mildly mouthwatering or hot as you dare. It can also be varied ever so slightly by trying different flavoured corn chips/tortilla chips. Try zingy lime or fragrant chilli varieties to suit your own tastes. I have seen chilli lasagna recipes before but always using pasta sheets which doesn't feel very Mexican to me. Serve with a crisp cooling salad dressed with mint, cucumber, yoghurt or soured cream.

    4 people made this

    Serves: 6 

    • 2 oz (60g) butter or margarine
    • 2 oz (60g) flour
    • 1 pint (600ml) milk
    • 4 tbsp plain yoghurt or soured cream
    • 3 oz (85g) grated cheddar cheese
    • 1lb (450g) lean minced beef
    • 1 chopped onion
    • 1 chopped sweet pepper or 1 handful sliced mixed peppers
    • splash of lager or any wine (optional)
    • 2 cloves garlic, chopped or crushed
    • 1 tsp cumin powder
    • 1 tsp mixed herbs
    • 1 tsp sugar
    • salt and pepper to taste
    • 1 large tin red kidney beans
    • 1 pint (600ml) passata or chopped tomatoes
    • chilli (fresh or dried), add small quantities gradually to taste
    • 1 large share bag of corn / tortilla chips

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 200 C / Gas 6 / Fan 180 C.
    2. In a small saucepan melt butter or margarine and blend in all flour with a pinch of salt and pepper over a medium heat for around one minute until darkened ever so slightly. Stir in small quantities of the milk at a time allowing the mixture to boil before adding the next amount of milk. When all milk added you ought to have a creamy white sauce. Remove this from the heat and when cooled slightly gently stir in the yoghurt and half the grated cheddar and set aside.
    3. Meanwhile brown the onions, peppers and beef in a shallow pan over a moderate heat. Once lightly coloured drain any excess fat from the pan. If adding any alcohol do so now and let cook out until dry. Add garlic, cumin, mixed herbs, sugar, passata, drained kidney beans, salt and pepper to the beef mixture and stir over a gentle heat for several minutes until reduced slightly. Now add small amounts of chilli at a time stirring well and tasting between each addition until the desired heat is achieved.
    4. In a family sized lasagne dish layer half the chips, half the chilli mix and half the white sauce and repeat with the remaining mixtures. Ensure the top white sauce layer covers the other ingredients and then sprinkle the top with the remainder of the cheese and a little salt and pepper.
    5. Heat in the oven for 20-25 mins, serve and enjoy.

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    Reviews in English (2)


    This was very tasty but a little dry with the cornchips. Would make it with pasta sheets next as the filling was very nice  -  23 Aug 2009


    We have used this recipe at least 5 times and is a family favourite we all love it""""  -  24 Feb 2012