Mexican beef lasagne
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How to make Mexican beef lasagne
Yield = 4Prep time: 0:35
Cook time: 0:35
Total time: 1:10
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 600g lean beef mince
- 480g quesadilla meal kit (see note)
- 400g can red kidney beans, drained, rinsed
- 2 medium tomatoes, finely chopped
- 1/4 cup pickled jalapeno chillies, drained, finely chopped
- 1 1/3 cups reduced-fat grated tasty cheese
- Guacamole, to serve
- Sliced red chilli, to serve
- Lime wedges, to serve
Method
- Step 1 Preheat oven to 200°C/180°C fan forced. Lightly grease a 6cm-deep, 20cm (base) square ovenproof dish.
- Step 2 Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 4 minutes or until browned. Add seasoning, beans and 1/3 cup cold water. Cook, stirring, for 2 to 3 minutes or until mixture has thickened.
- Step 3 Place 2 tortillas, trimming to fit, in prepared dish. Spread one-third of mince mixture over tortillas. Sprinkle with one-third of the tomato and chillies. Sprinkle with 1/3 cup cheese. Repeat layers, ending with tortillas. Spread salsa over tortillas. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden. Set aside for 10 minutes. Cut into pieces. Serve with guacamole, chilli and lime wedges.
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