Mexican Lasagne

An easy family Mexican lasagne made with tortilla layers and a simple mix of Mexican flavours and veggies. Use microwave rice to make even quicker.

Recipe details

Ingredients

1. 1 x 375g jar mild tomato salsa
2. 1 tbsp olive oil
3. 1 brown onion, finely chopped
4. 750g beef mince
5. 35g sachet taco seasoning
6. 1 x 400g can diced tomatoes
7. 1 x 250g packet microwave white rice, cooked
8. 1 red capsicum, chopped
9. 1 x 420g can corn kernels, rinsed
10. 1 x 400g can black beans, rinsed
11. 2 spring onions, sliced
12. 9 regular flour tortillas
13. 3 cups (250g) Perfect Italiano™ Perfect Mexican cheese

Directions

Step 1

Preheat oven to 200°C / 180°C fan-forced. Grease a 30cm x 20cm (10 cup capacity) rectangular ovenproof dish. Spread half of the salsa over base of prepared dish

Step 2

Heat half of the oil in a large non-stick fry pan over medium heat. Add onion and cook, stirring for 3 minutes or until soft. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add taco seasoning and cook, stirring for 30 seconds or until fragrant. Add canned tomatoes and bring to the boil then reduce heat and simmer for 5 minutes. Stir in rice and remove from heat

Step 3

Heat remaining oil in a second non-stick fry pan over medium heat. Add capsicum and cook, stirring for 3 minutes or until tender. Stir in corn, beans and spring onion. Remove from heat

Step 4

Place 3 tortillas over base of prepared dish to cover. Top with half of the mince mixture, then a third of the corn mixture and a third of the Mexican cheese. Top with another 3 tortillas, then remaining mince mixture, half of the remaining corn mixture and half of the remaining cheese. Top with remaining tortillas

Step 5

Spread tortillas with remaining tomato salsa. Top with remaining corn mixture. Then sprinkle with remaining cheese. Bake for 35 minutes or until golden brown. Stand for 5 minutes before cutting