Mexican Beef Lasagna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 teaspoon olive oil
- 1 onion (s), finely diced
- 600 g minced beef
- 8 tortilla (s)
- Mix spices, Mexican
- Sauce (Mexican salsa), mild
- 400 g kidney beans, canned
- 2 medium tomato (s), finely diced, or 1 small can chopped tomatoes
- some chillies (jalapenos), finely chopped
- 200 g cheese, rated
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C (180 ° C fan oven) and grease an ovenproof casserole dish.
- Heat the oil in a large frying pan and fry the minced meat well and mash it with a wooden spoon. Then fry the finely diced onions for 3 minutes, turning continuously. Add the spice mixture, kidney beans and a little cold water and reduce, stirring constantly, until the mixture has thickened.
- Now cover the bottom of the baking dish with cut tortillas and distribute a third of the minced meat mixture on top. Then cover each with a third of the tomatoes, the jalapenos and the cheese. Repeat the layers like a lasagna until the ingredients are used up, ending with tortillas. Spread the salsa sauce over the top tortilla and sprinkle with the rest of the cheese.
- Bake the Mexican lasagna for 20-25 minutes, until the cheese is golden yellow. Then let cool for 10 minutes and serve.
- Tip:
- Garnish with guacamole, chopped chili peppers and lime wedges as desired.
- Corn or paprika can also be added to the minced meat mixture.
- To reheat, heat the oven to 200 ° C (180 ° C fan oven). Cover the lasagna with foil and bake for 30-40 minutes.
- You can replace tortillas, spice mix and salsa with a quesadilla or a fajita kit.
- A quick and tasty dish that is easy to prepare.
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