Mexican Beef Lasagna

Ingredients for 4 servings:

• 1 tsp olive oil
• 1 onion(s), finely diced
• 600 g minced beef
• 8 tortillas
• Mexican spice mix
• Sauce (Mexican salsa), mild
• 400 g kidney beans, from the can
• 2 medium-sized tomatoes, diced, or 1 small can of chopped tomatoes
• some chili peppers (jalapenos), finely chopped
• 200 g cheese, grated
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

A quick and tasty dish that is easy to prepare.

Preheat oven to 200°C (180°C fan-assisted) and grease a fireproof casserole dish. Heat oil in a large frying pan and brown the minced meat until well browned, breaking it up with a wooden spoon. Then add the finely diced onions and cook for 3 minutes, stirring continuously. Add the seasoning mix, kidney beans, and a little cold water and simmer, stirring constantly, until the mixture thickens. Now line the bottom of the casserole dish with cut tortillas and spread one-third of the minced meat mixture on top. Then top with one-third each of the tomatoes, jalapenos, and cheese. Repeat the layers like a lasagna until all the ingredients are used up, ending with tortillas. Spread salsa sauce over the top tortilla and sprinkle with the remaining cheese. Bake the Mexican lasagna for 20-25 minutes, until the cheese is golden brown. Let cool for 10 minutes and serve. Tip: Garnish with guacamole, chopped chilies, and lime wedges, if desired. You can also add corn or bell peppers to the ground meat mixture. To reheat, preheat the oven to 200°C (180°C fan-assisted). Cover the lasagna with foil and bake for 30-40 minutes. You can replace the tortillas, seasoning mix, and salsa with a quesadilla or fajita kit. This is a quick and delicious dish that’s also easy to prepare.