LASAGNE WITH A MEXICAN TWIST

 

  • Cooking Time: 30
  • Servings: 4
  • Preparation Time: 15

Ingredients

  • 1 x packet Chilli Spice Mix
  • 1 x pack of 6 Soft Tortilla Wraps
  • 1 x jar Salsa
  • 500g lean minced beef
  • 150g mozzarella cheese, grated
  • 1 x can chopped tomatoes
  • 1 x can red kidney beans, drained and rinsed
  • 1 x onion, chopped
  • 1 x green pepper, deseeded and chopped

Directions

  • Preheat the oven to 180ºC (160ºC for fan assisted ovens), gas mark 4.
  • Fry off the onion, minced beef and pepper in a large saucepan and dry fry until the mince has browned.
  • Add the Spice Mix and the chopped tomatoes.
  • Simmer, uncovered for 15 minutes stirring occasionally, until reduced and thickened.
  • Add the kidney beans.
  • Put 2 Soft Tortilla Wraps in a large ovenproof dish, so they cover the bottom of the dish.
  • Add a third of the meat mixture over the top, then add some of the cheese. Top with 2 Tortilla Wraps, a third more of the mince mixture and cheese. Finish with the remaining tortillas and mince.
  • Spoon over Salsa, then sprinkle over the remaining cheese.

Notes

A family fave - this has become a regular for a fussy child who doesn't like pasta!

Categories: Beef  Lunch  Main Dish  Misc. One Dish 

Website Credit: http://www.oldelpaso.co.uk/mexican-recipes/Pastel-del-tortilla.htm

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