Mexican lasagna without tomatoes

Ingredients for 4 servings:

• 250 g minced beef
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 200 g double cream cheese
• 250 g natural yogurt, 3.5%
• ½ bunch of spring onions
• 1 can of corn
• 1 can kidney beans
• 3 tortillas
• 200 g cheese, grated, e.g. Gouda
• ½ bunch chives
• Salt
• pepper
• chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Brown the ground beef in a pan without fat. Place the corn and kidney beans in a colander, rinse, and drain. Wash and dice the bell peppers, and wash and slice the spring onions. Whisk together the cream cheese and yogurt until smooth. Wash and chop the chives, and add them to the pan. Season the mixture with salt, pepper, and chili flakes. Now fold the ground beef, diced bell peppers, spring onions, corn, and kidney beans into the cheese mixture. Place a tortilla wrap in a baking dish and spread some of the mixture on top. Repeat until all the wraps are used. Finally, spread another layer of the mixture on the wraps and sprinkle with cheese. Bake in the oven at 200°C until the cheese is the desired shade of brown.