Ekani Ella This Mary Berry Mexican Tortilla Bake is a deliciously layered dish filled with bold Mexican-inspired flavors. Packed with spiced beef, beans, tomatoes, and gooey melted cheese, it’s all layered between soft tortillas and baked to golden perfection. This recipe is ideal for family dinners or casual gatherings and is sure to become a regular favorite.
What is Mary Berry Mexican Tortilla Bake?
Mexican Tortilla Bake is a layered casserole dish featuring tortillas, a spiced meat and bean filling, and plenty of cheese. Mary Berry’s version is a simple yet flavorful take on this dish, perfect for anyone who loves hearty comfort food with a Mexican twist.
Other Popular Recipes
Why You Should Try This Recipe
- Layered goodness: Combines all the best Mexican flavors in one dish.
- Great for sharing: Perfect for family meals or potlucks.
- Simple ingredients: Pantry staples create big flavors.
- Customizable: Easily adapt to vegetarian or spicy preferences.
- Kid-friendly: A hit with all ages thanks to its cheesy layers.
Ingredients Needed for Mary Berry Mexican Tortilla Bake
For the Filling:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 500g ground beef (or turkey)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder (adjust to taste)
- 1 can (400g) chopped tomatoes
- 1 can (400g) black beans or kidney beans, drained and rinsed
- 1 tbsp tomato purée
- Salt and black pepper, to taste
For the Layers:
- 6 flour tortillas
- 200g grated cheddar cheese
- 100g mozzarella cheese, shredded
For Garnish:
- Sour cream
- Fresh coriander, chopped
- Sliced jalapeños (optional)
Kitchen Equipment Needed
- Large frying pan or skillet
- Baking dish (approx. 9-inch)
- Wooden spoon
Instructions to Make Mary Berry Mexican Tortilla Bake
- Prepare the Filling: Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another minute.
- Cook the Meat: Add the ground beef to the pan and cook until browned, breaking it up with a wooden spoon as it cooks.
- Add the Spices: Stir in the cumin, smoked paprika, and chili powder. Cook for 1-2 minutes to release the flavors.
- Simmer the Filling: Add the chopped tomatoes, tomato purée, and black beans. Season with salt and pepper. Simmer for 10 minutes until thickened, stirring occasionally.
- Preheat the Oven: Preheat your oven to 200°C (180°C fan) or 400°F.
- Assemble the Bake: In a greased baking dish, spread a thin layer of the meat mixture. Place a tortilla on top, followed by more meat mixture, and sprinkle with cheddar cheese. Repeat the layers until all the tortillas and filling are used, finishing with a tortilla topped with the remaining cheese (mixing cheddar and mozzarella for the final layer).
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and golden.
- Serve and Garnish: Let the bake cool for 5 minutes before slicing. Serve with dollops of sour cream, fresh coriander, and optional sliced jalapeños.
What to Serve With Mary Berry Mexican Tortilla Bake
- Green salad: A light, refreshing side dish.
- Guacamole and salsa: Perfect for dipping or spooning on top.
- Mexican rice: Complements the flavors of the bake beautifully.
- Tortilla chips: For extra crunch and scooping.
Pro Tips for the Perfect Mary Berry Mexican Tortilla Bake
- Customize the spice: Adjust chili powder to your heat preference.
- Use leftover meat: Shredded chicken or turkey works wonderfully.
- Layer evenly: Spread the filling and cheese uniformly for consistent flavor.
- Let it rest: Allow the bake to cool slightly before slicing to maintain its layers.
- Add vegetables: Bell peppers, corn, or spinach are great additions.
How Do I Store Mary Berry Mexican Tortilla Bake?
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap portions tightly in foil or store in a freezer-safe container for up to 2 months.
How Do I Reheat Mary Berry Mexican Tortilla Bake?
- Oven: Reheat at 180°C (350°F) for 10-15 minutes until heated through.
- Microwave: Heat individual portions for 1-2 minutes on medium power.
Nutrition Value (per serving):
- Calories: 450
- Protein: 28g
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 6g
FAQs
Can I make a Mexican tortilla bake ahead of time?
Yes, Mexican tortilla bake can be prepared ahead of time. Assemble the layers in your baking dish, cover tightly with cling film or foil, and refrigerate for up to 24 hours. When ready to bake, remove it from the fridge, let it sit at room temperature for 10-15 minutes, and bake as directed.
How do I make tortilla bake vegetarian?
To make tortilla bake vegetarian, replace the ground beef with plant-based mince, crumbled tofu, or additional beans like pinto or black beans. You can also add more vegetables, such as bell peppers, zucchini, or corn, for extra flavor and texture.
Can I freeze Mexican tortilla bake?
Yes, Mexican tortilla bake freezes well. Allow it to cool completely, then wrap the dish tightly in foil or store individual portions in freezer-safe containers. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven or microwave before serving.
What’s the best cheese for a Mexican tortilla bake?
Cheddar cheese is a classic choice for Mexican tortilla bake due to its sharp flavor and good melting quality. You can also mix in mozzarella for extra gooeyness or use Monterey Jack for a slightly milder, creamier flavor.
Final Words
This Mary Berry Mexican Tortilla Bake Recipe is a satisfying and flavorful dish that’s easy to prepare and perfect for any occasion. With its cheesy layers, spiced filling, and customizable toppings, it’s sure to be a family favorite. Serve it with classic Mexican sides for a complete meal that everyone will love!
More Delicious Recipes
- Hairy Bikers Chicken Stew And Dumplings
- Hairy Bikers Chicken and Mushroom Risotto
- Hairy Bikers Jerk Chicken
- Hairy Bikers Lemon Drizzle Cake
Mary Berry Mexican Tortilla Bake Recipe
Mexican Tortilla Bake is a layered casserole dish featuring tortillas, a spiced meat and bean filling, and plenty of cheese. Mary Berry’s version is a simple yet flavorful take on this dish, perfect for anyone who loves hearty comfort food with a Mexican twist.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
For the Filling:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 500g ground beef (or turkey)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder (adjust to taste)
- 1 can (400g) chopped tomatoes
- 1 can (400g) black beans or kidney beans, drained and rinsed
- 1 tbsp tomato purée
- Salt and black pepper, to taste
For the Layers:
- 6 flour tortillas
- 200g grated cheddar cheese
- 100g mozzarella cheese, shredded
For Garnish:
- Sour cream
- Fresh coriander, chopped
- Sliced jalapeños (optional)
Instructions
- Prepare the Filling: Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another minute.
- Cook the Meat: Add the ground beef to the pan and cook until browned, breaking it up with a wooden spoon as it cooks.
- Add the Spices: Stir in the cumin, smoked paprika, and chili powder. Cook for 1-2 minutes to release the flavors.
- Simmer the Filling: Add the chopped tomatoes, tomato purée, and black beans. Season with salt and pepper. Simmer for 10 minutes until thickened, stirring occasionally.
- Preheat the Oven: Preheat your oven to 200°C (180°C fan) or 400°F.
- Assemble the Bake: In a greased baking dish, spread a thin layer of the meat mixture. Place a tortilla on top, followed by more meat mixture, and sprinkle with cheddar cheese. Repeat the layers until all the tortillas and filling are used, finishing with a tortilla topped with the remaining cheese (mixing cheddar and mozzarella for the final layer).
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and golden.
- Serve and Garnish: Let the bake cool for 5 minutes before slicing. Serve with dollops of sour cream, fresh coriander, and optional sliced jalapeños.
