Mexican Tortillla Lasagne Recipe at MyDish

Mexican Tortillla Lasagne

4 stars based on 3 reviews Rate this Recipe

Method

  • 1.Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Heat a large frying pan and add the mince a handful at a time, cooking over a high heat until seared and browned – about 3-4 minutes. Add the onion, peppers and chilli and cook for a further 2-3 minutes

  • 2. Tip in the kidney beans and the Dolmio Tomato Sauce for Lasagne, stir and bring to the boil, then remove from the heat

  • 3. Put a tortilla into the base of a 20cm (8 inch) round cake tin or baking dish, then spoon in a quarter of the mince mixture. Top with another tortilla and spread a quarter of the Dolmio Creamy Sauce for Lasagne over it. Repeat the layers 3 more times, then sprinkle the grated cheese evenly over the surface

  • 4. Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve with a refreshing salad of peppers, tomatoes, coriander and red onion with squeeze of lime
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    Ingredients

    • 400g extra lean minced beef
    • 1 small onion. chopped
    • 1 small red pepper
    • 1 small green pepper
    • 1 red or green chilli. deseeded and chopped
    • 400g canned red kidney beans
    • 500g jar Dolmio Tomato Sauce for Lasagne
    • 4 soft flour tortillas
    • 500g jar Dolmio Creamy Sauce for Lasagne
    • 25g mature Cheddar cheese. grated

    By Views 1356  Added Thu Apr 1 2010


    This is a lovely Lasagne style dish with a Mexican twist

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