Mexican tortilla bake with tomatillo salsa

Mexican tortilla bake with tomatillo salsa

I wasn’t going to blog about this, because I made it partly from a pre-packaged kit, which I don’t usually buy.

But it was so delicious that I just had to share it with the blogosphere. Next time I’m going to use more homemade ingredients to make it, instead of the kit.

This dish layers tortillas with a mildly spicy tomato/veggie mince filling… kind of like a Mexican lasagne.

The kit, made by Discovery, was packaged as an Enchilada Kit, and contained eight corn/wheat tortillas, a couple of packets of enchilada sauce, and a sachet of taco seasoning mix.

When I finally pulled it out of the cupboard to use it, I realised it was eight months out of date. I thought for sure the tortillas would have gone off, but they looked and smelled fine (albeit a little dry). Must be some industrial-strength preservative in those puppies! The seasoning mix was likewise fine. However, the enchilada sauce was a write-off. It was packaged in plastic pouches, and smelled very strongly of plastic.

But I was able to use the tortillas and seasoning mix, along with a package of veggie mince and some salsa, to make a scrumptious tortilla bake that had both Mr Thrifty and I smacking our lips.

To make the filling, I first sauteed a large onion and a sweet bell pepper in a bit of vegetable oil until soft, then added a minced clove of garlic and cooked for an additional minute or two. Then I added a 300g (10 oz) package of veggie mince (I prefer Redwood veggie mince) and the sachet of seasoning and mixed well. Next I added a 400g (14 oz) tin of tomatoes and half a tin of water, then cooked the mixture for about 10-15 minutes.

I cut four of the tortillas in half, and the other four into quarters. I then put a bit of the filling into the bottom of a greased lasagne pan (mine measures 24cm (9-1/2″) square and 6cm (2-1/2″) deep). Next I put a layer of tortillas (two halves and two quarters), then a quarter of the remaining filling, and repeated three more times until all the filling was used. (When layered like this, there will be two quarter tortilla pieces extra; I used one of these extra pieces on the second last layer of tortillas, and one on the last layer.) Then I moistened both sides of the last tortilla halves and quarters with a bit of salsa and laid them on top. And lastly, I topped it with a bit of Mozzarella Cheezly. I baked it at 200C (400F) for about 40 minutes.

The tomatillo sauce was made from tomatillos that we grew at our allotment. I will definitely be growing a lot more tomatillos next year, as they are fast-growing, very hardy and don’t get blight in wet summers the way tomatoes do. Best of all, they make a delicious tangy salsa. I used a variation of this recipe, omitted the chiles and fresh coriander (cilantro), grilled the onion, reduced the salt and, after pureeing, added some chunks of ripe avocado.

Next time, I will make this dish with homemade tortillas (probably using this recipe), homemade taco seasoning mix, and possibly with homemade nacho cheeze sauce instead of Cheezly.



  1. Its good to use your judgement with products that have passed their sell by date as not all should be disposed, I dislike waste.

    This dish does look rather yummy.

    I tried to grow tomatillos two years ago, and did not have much success, perhaps because of the Scottish climate. Then I gave the seed to my mother who lives in Wales and they thrived. Funny nature.

  2. Pre-packaged kit or not…I’ll eat whatever that you make.

    Your devoted fan,

  3. In picture the dish is looking yummy! I am gonna try it for sure in the party which i am going to host very soon. I love Mexican food and this one is the easiest recipe i’ve got.

    Thanks a lot for for real mexican food treat!

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