Mexican Lasagne
Say hello to Mexican Lasagne. Tasty chilli with added beans and veggies, layered up with tortillas and cheese and baked until crunchy on top. Is it actually a lasagne? Maybe not. Is it a delicious quick and easy dinner? Definitely!
Servings: 4
Ingredients
- 1 tsp Olive oil
- 1 Onion Chopped
- 2 Garlic cloves Peeled and crushed
- 450 g Minced beef
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Garlic powder
- 2 tsp Chilli powder
- 398g Tinned sweetcorn 1 x tin drained and rinsed
- 400g Black beans 1 x tin drained and rinsed
- 2 tbsp Tomato purée
- 200 g Salsa Pot from the fridge in the supermarket
- Salt and pepper
- 6 Flour tortillas (Regular size, or 8 small tortillas)
- 100 g Grated cheese
Instructions
- Preheat the oven to 180C.
- Heat oil and fry the onion, garlic and minced beef until brown all over, about 5 mins.
- Add the cumin, paprika, garlic powder and chilli powder and fry for a further 5 minutes until the meat is coated in the spices. Remove the pan from the heat.
- Add the sweetcorn, beans, tomato puree, salsa, salt and pepper and mix well.
- Put a third of the beef mix into an ovenproof dish. Layer on two tortillas (cut to fit if need be).
- Repeat the above step twice (so you have 3 meat layers and 3 tortilla layers). Cover with the cheese and cook for 25 mins.
Notes
Minced beef I use 5% fat mince but you can use whichever you prefer.
Chilli powder I used Mild Chilli Powder but use whichever strength you prefer based on your preference.
Tortillas Wheat tortillas work better than corn here to keep them from going soggy.
Garnish I garnished with chopped spring onions and chopped chillis but it's not vital!
Nutrition
Calories: 575kcal | Carbohydrates: 70g | Protein: 39g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 730mg | Potassium: 1314mg | Fiber: 15g | Sugar: 10g | Vitamin A: 1268IU | Vitamin C: 34mg | Calcium: 128mg | Iron: 7mg