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Mexican Lasagne


Prep Time: 15 mins.

Cook Time: 45 mins.

Serves: 6

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Ingredients




Method


  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.
  2. Please configure the Recipe Tip in the dialog.

  3. 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.
  4. Please configure the Recipe Tip in the dialog.

  5. 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.
  6. Please configure the Recipe Tip in the dialog.

  7. 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 4 Cheese Melt. Top with another 3 tortillas, then remaining mince mixture, half of the remaining corn mixture and half of the remaining 4 Cheese Melt. Top with remaining tortillas.
  8. Please configure the Recipe Tip in the dialog.

  9. Spread tortillas with remaining tomato salsa. Top with remaining corn mixture. Then sprinkle with remaining 4 Cheese Melt. Bake for 35 minutes or until golden brown. Stand for 5 minutes before cutting.
  10. Please configure the Recipe Tip in the dialog.

Please configure the YouTube link in the dialog.


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Mexican Lasagne

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