Mells Mexican Enchilada Lasagna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g minced meat, mixed
- 1 onion (s), red
- 2 cloves garlic)
- 1 bell pepper (s)
- 1 can kidney beans
- 1 can corn
- 1 can tomato (s), chopped
- 300 g natural yourt
- 150 g cream cheese, with paprika
- Paprika powder, noble sweet
- Paprika powder, hot
- salt and pepper
- Tabasco
- Chilli powder
- 1 packet tortilla (s) wraps, dia 20 cm
- 1 packet cheese, grated
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Finely chop the onion and garlic and fry briefly in a little oil. Add the minced meat, fry well. Drain the corn and kidney beans. Add the chopped peppers, corn and kidney beans and fry briefly. Add the chopped tomatoes, yoghurt and cream cheese, stir well and bring to the boil. Let simmer for about 10-15 minutes. Season to taste and season with salt, pepper, chilli and Tabasco if you like.
- In the meantime, grease a baking dish.
- Then start with a little sauce, place 2 tortillas next to each other (lay a little on top of each other, depending on the size of the baking dish), sauce, tortillas, finish with sauce. Scatter the grated cheese on top and bake in the preheated oven at 175 ° C for approx. 20 minutes, depending on how brown the cheese should be.
- Very simple and quick recipe that is also great to prepare for guests.
- Baguette and salad go well with it.
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