Mexican lasagne
Chef:
Sunsweet
Prep:
10 mins
Cook:
20 mins
Change up your regular lasagne recipe!
2 tbsp olive oil
1 onion, diced
1 kg lean beef mince
1/2 tin of kidney beans
1 small tin sweetcorn
2 sachets taco mix
1 x 400g tinned tomatoes
6 tortillas wraps
100g cheddar cheese, grated
In a frying pan, heat the oil and fry the onion until translucent.
Add the mince and brown.
Pour the tinned tomatoes into the pan along with the taco mix.
Add the kidney beans and sweetcorn.
Cover with a lid and simmer for 15 minutes.
Preheat the oven to 180°C and set aside a deep oven dish.
Spoon a few tablespoons of sauce into the bottom of the dish and cut the tortillas to fit the dish making sure to align the straight sides with the straight sides of the dish.
Layer in the chilli mixture and tortillas, ending with a layer of chilli.
Sprinkle cheese over the top and bake for 20 minutes until the cheese is bubbling and golden brown.
Serves
4-5
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Beef
Recipe Type
Easy Recipes, Family Dinners
Cuisine
Mexican
Level of Difficulty
Easy
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