RECIPE

Mexican Tortilla Lasagne

Name: Mexican Tortilla Lasagne
Cook time: 45 mins
Total time: 45 min
Yield: 6
Ingredients: 400g lean, minced beef; 1 onion, finely chopped; 1 small red capsicum, deseeded and chopped; 1 small green capsicum, deseeded and chopped; 1 red or green chilli, deseeded and finely chopped; 400g canned red kidney beans without salt or sugar, rinsed and drained; 25g cheddar cheese, grated; Salad (finely chopped tomatoes, cucumber, red onion and coriander),; 4 soft flour tortillas; 1½ Jars DOLMIO® Thick Tomato Lasagne Sauce 505 g; 1½ Jars DOLMIO® Bechamel Lasagne Sauce 490 g

Cook

45 mins

Prep

20 mins

Makes

6 servings

Looking for something a bit different? Why don’t you spice things up with our fun Mexican twist on a traditional family favourite?

400g lean, minced beef
1 onion, finely chopped
1 small red capsicum, deseeded and chopped
1 small green capsicum, deseeded and chopped
1 red or green chilli, deseeded and finely chopped
400g canned red kidney beans without salt or sugar, rinsed and drained
25g cheddar cheese, grated
Salad (finely chopped tomatoes, cucumber, red onion and coriander),
4 soft flour tortillas
1½ Jars DOLMIO® Thick Tomato Lasagne Sauce 505 g
1½ Jars DOLMIO® Bechamel Lasagne Sauce 490 g

PRODUCTS USED

Dolmio Lasagne Bechamel Sauce 490g

See details

Dolmio Thick Tomato Lasagne Sauce 505g

See details

COOK'S TIPS

EXPERIMENT: For a vegetarian alternative, use 400 g of a vegetarian mince alternative. If you want a change from red meat, substitute pork mince or turkey mince for the beef.

1.
Pre-heat the oven to 190°C (fan 170°C). 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® Thick Tomato Lasagne Sauce, stir and bring to the boil, then remove from the heat.
3.
Put a tortilla into the base of a 20 cm (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® Bechamel Lasagne Sauce over it. Repeat the layers 2 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.