Mexican Lasagne
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp. coconut oil
- 3 mixed peppers, chopped
- 1 green chilli pepper, deseeded
- 1 red onion, chopped
- 2 cloves garlic, chopped
- 750 g lean steak beef mince
- 170 g tin of sweetcorn, drained
- 2 cans of chopped tomatoes (400 g each)
- 3 tbsp. fajita or Mexican seasoning
- 2 tbsp. tomato puree
- Pinch of salt
- 4 healthy living tortilla wraps
- 150 g low-fat cheddar
Method
- Preheat oven to 180 degrees Celsius (360℉). Heat the coconut oil in a large pan and add the peppers, chilli pepper, onion and garlic and cook for a few minutes. Add mince to the pan and brown it.
- Add the sweetcorn, chopped tomatoes, Mexican seasoning, tomato puree and salt to the pan, reduce the heat and simmer for 10-15 minutes.
- Once it’s cooked get a large oven-proof lasagne dish and spread a layer of the meat mixture on the bottom then layer with two of the tortillas (rip them up if necessary). Repeat with another layer of mince and tortillas then a final layer of mince. Top with grated cheese and place into the oven for 30 minutes. Serve.