Cheesy Tortilla Meat Bake

This Cheesy Tortilla Meat Bake takes inspiration from classic Lahmacun but adds a comforting twist — a hearty roll filled with savory spiced meat and gooey mozzarella, all wrapped in soft homemade dough.

It’s the perfect centerpiece for family dinners, casual gatherings, or when you’re craving something warm and satisfying.

Why You’ll Love This Recipe

Ultimate Comfort Food: Warm, cheesy, and flavorful with a golden crust.

Great for Sharing: Slice it up for parties or serve whole for a cozy meal.

Customizable: You can tweak the filling based on your taste.

Homemade Goodness: Fresh dough makes all the difference.

Freezer-Friendly: Make ahead and reheat when needed

Key Ingredients

Flour & Yeast: For a soft, risen dough that bakes beautifully.

Ground Meat: Beef or lamb adds a rich, meaty base.

Veggies & Spices: Onion, garlic, bell pepper, and aromatic spices for bold flavor.

Tomatoes: Grated fresh for a natural saucy texture.

Mozzarella Cheese: Melts perfectly for that irresistible gooey finish.

Parsley: Brightens the dish and adds freshness.

Cheesy Tortilla Meat Bake

Ingredients:

For the Dough:

500g all-purpose flour

1 teaspoon salt

1 teaspoon sugar

2 tablespoons olive oil

1 packet (7g) instant yeast

Approximately 300ml warm water

For the Filling:

500g ground beef or lamb

1 large onion, finely chopped

2 cloves garlic, minced

1 green bell pepper or green chile, finely chopped

2 tomatoes, grated

1 bunch of parsley, chopped

2 teaspoons paprika

1 teaspoon cumin

Salt and pepper to taste

200g shredded mozzarella cheese

Instructions:

Add a cheesy twist to the classic Lahmacun by rolling the meat mixture with mozzarella into a golden-baked delight.

Make the Dough:

In a large mixing bowl, combine the flour, salt, sugar, and olive oil.

Dissolve the yeast in warm water, then gradually pour it into the dry ingredients.

Mix and knead the dough until it’s smooth and elastic.

Cover and let it rise in a warm place for about an hour, or until it doubles in size.

Prepare the Filling:

In a skillet over medium heat, brown the ground meat.

Add the chopped onions, garlic, and bell pepper. Cook until softened.

Stir in the grated tomatoes, paprika, cumin, salt, pepper, and half of the parsley.

Let the mixture simmer until the liquid has mostly cooked off. Set aside to cool slightly.

Assemble the Bake:

On a floured surface, roll the dough into a large rectangle.

Evenly spread the meat mixture over the dough, keeping a border around the edges.

Sprinkle shredded mozzarella and the remaining parsley on top of the meat.

Roll the dough tightly from one end, jelly-roll style.

Ham And White Bean Soup

Slow Cooker Shortcut Red Pozole On Top

ULTIMATE Chicken Casserole

You can cut it into individual portions or leave it whole.

Bake:

Place the roll seam-side down on a parchment-lined baking sheet.

If uncut, make a few slits on top to vent steam.

Bake in a preheated oven at 200°C (390°F) for 25–30 minutes, or until the crust is golden and crisp.

Tips and Shortcuts

Shortcut Dough: Use store-bought pizza dough to save time.

Pre-Cooked Meat: Use leftover taco meat or ground beef from another meal.

Even Rolling: Use a rolling pin and flour the surface well to avoid sticking.

Cheese Boost: Add a mix of cheeses like cheddar or feta for extra depth.

Nutrition Information

(Approx. per serving — based on 8 servings)

Kitchen Equipment Needed

Large mixing bowl

Skillet or frying pan

Rolling pin

Baking sheet

Parchment paper

Sharp knife (for slicing roll)

Clean towel or plastic wrap (to cover dough while rising)

Recipe Swaps and Variations

Meatless Version: Substitute ground meat with sautéed mushrooms, lentils, or plant-based mince.

Spicy Kick: Add chopped jalapeños or chili flakes to the meat mixture.

Mediterranean Twist: Swap parsley for fresh mint and use crumbled feta.

Cheese Swap: Try gouda, cheddar, or even a touch of blue cheese for bolder flavor.

How to Store Leftovers

Refrigerator: Store slices in an airtight container for up to 4 days.

Freezer: Wrap tightly in foil or plastic wrap and freeze for up to 2 months.

To Reheat: Warm in a preheated oven at 180°C (350°F) for 10–15 minutes or until heated through. Avoid the microwave to preserve texture.

Food and Drink Pairings

Side Dishes: Serve with a fresh cucumber yogurt salad, roasted veggies, or hummus and pita.

Drinks: Pairs well with sparkling water, ayran (Turkish yogurt drink), or a glass of red wine like Merlot or Syrah.

Sauces: A drizzle of garlic sauce or spicy tomato dip takes it to the next level.

Frequently Asked Questions:

Can I make this ahead of time?

Yes! You can prepare the roll, refrigerate it unbaked for up to 24 hours, then bake it when ready.

Can I freeze it after baking?

Absolutely. Let it cool, slice if desired, and wrap in foil or place in containers before freezing.

Is it spicy?

The base recipe isn’t spicy, but you can easily add heat with chili flakes or hot sauce.

Can I use store-bought dough?

Yes! Pizza dough or flatbread dough works perfectly if you’re in a hurry.

How many people does it serve?

One large roll serves about 6–8 people, depending on portion size.

My dough didn’t rise — what went wrong?

Check that your yeast is fresh and the water was warm (not hot) — around 38–40°C (100–105°F) is ideal.

Why is my roll soggy on the bottom?

Make sure to cook off most of the liquid in the meat mixture and bake on a preheated tray or lined rack for better airflow.

Can I use a different type of flour?

Bread flour can give a chewier texture, while whole wheat flour will be denser — mix with AP flour for balance.

What if my dough tears while rolling?

Patch it gently with a little extra dough or just pinch it closed — it’ll still bake fine.

Can I make mini versions?

Definitely! Roll smaller rectangles and bake individual rolls — great for appetizers or lunch boxes.