This bright and colorful Mexican Lasagne was such a surprise the first time I cooked it. It was really delicious and very easy to make. I love the fact that it uses tortilla chips instead of the lasagna sheets. The chips soften up inside the dish yet remain quite crunchy on the top layer. There’s lots of vegies in this recipe so it’s a complete meal in one.
Ingredients (Serves 4)
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 600 g (21 oz) beef mince
- 1 small packet taco seasoning
- 450 ml (15 fl oz) canned tomatoes
- 400 ml (13 fl oz) vegetable stock
- 1 red pepper, diced
- 1 yellow pepper, diced
- 350 g (12 oz) can kidney beans
- 100 g (4 oz) canned sweetcorn
- Salt and pepper
- 1 tsp. rosemary
- 200 g (7 oz) bag plain tortilla chips
- 150 g (5 oz) grated cheddar cheese
- ½ bunch parsley, finely chopped
- 2 jalepenos, diced (optional)
- Heat the oven to 200C/390F.
- Heat the oil in a large fry pan over medium heat and fry the onion for a few minutes or until soft.
- Add the garlic and fry for a minute.
- Turn the heat up to high and add the beef and taco seasoning, and cook, stirring often until browned.
- Add the tomatoes, stock and peppers and simmer for around 20 minutes.
- Add the beans, rosemary, sweetcorn and salt and pepper to taste.
- Place two ladles 0f the meat mixture into a large baking dish and top with a layer of tortilla chips. Continue layering until all the meat has
been used, ending with a layer of tortilla chips.
- Sprinkle with cheese and bake for around 30-40 minutes or until piping hot and golden.
- Serve with chopped jalepnos (optional)
- If the cheese is not melting, place under the grill for the last few minutes.