Mexican Lasagne
Course: BreakfastCuisine: SweetDifficulty: Medium1
servings40
minutesI created this recipe when I was cycling home in the cold, and I couldn’t decide whether to have chilli con carne or lasagne… So I decided to have both! Two beautiful dishes become one. One of the joys of this is that it reheats so wonderfully the following day. This will get your work colleagues drooling at their desks for sure!
TOP TIP: Once the lasagne is cooked, let it rest for 15-20 minutes out of the oven before slicing it. Why? This will help the lasagne keep its shape and not slop all over the plate. Trust me!
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Ingredients
200 g 200 Minced beef
200 g 200 Pork, minced
300 g 300 Grated cheddar cheese
2 cloves 2 Garlic, minced
1 can 1 Sweetcorn, drained
1 3/4 tbsp 1 3/4 Tomato puree
1 tbsp 1 Ground cumin
1 tbsp 1 Smoked paprika
1 tsp 1 Chilli powder
1 tsp 1 Dried oregano
1 1 Onion, diced
1 1 Red bell pepper, diced
Salt and pepper to taste
Lasagne sheets, as needed
Tortilla chips, as needed
Directions
- Preheat the oven to 200C/180C fan. In a large frying pan, cook the mince meat over medium heat until browned. Add the onion, garlic, and red pepper, and cook for a further 5 minutes until softened.
- Add the sweetcorn, black beans, chopped tomatoes, tomato puree, cumin, paprika, chilli powder, oregano, and season with salt and pepper. Cook for 10-15 minutes until the sauce has thickened.
- In a large baking dish, layer the sheets and chilli mixture, finishing with a layer of tortillas on top.
- Sprinkle the grated cheese over the top of the lasagne and bake for 30 minutes or until the cheese is melted and golden.
- Serve hot with fresh coriander, chopped tomatoes, and a dollop of sour cream. Enjoy!
- TIPS
- To make this dish vegetarian, you can substitute the minced beef for a meat-free alternative such as Quorn or lentils. This dish can be prepared in advance and stored in the fridge for up to 24 hours before baking. Simply assemble the lasagne and refrigerate until ready to bake.
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