Summary

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

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Instructions

1. Preheat the oven to 200 ° C (180 ° C fan oven) and grease an ovenproof casserole dish.
2. 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.
3. 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.
4. Bake the Mexican lasagna for 20-25 minutes, until the cheese is golden yellow. Then let cool for 10 minutes and serve.
5. Tip:
6. Garnish with guacamole, chopped chili peppers and lime wedges as desired.
7. Corn or paprika can also be added to the minced meat mixture.
8. To reheat, heat the oven to 200 ° C (180 ° C fan oven). Cover the lasagna with foil and bake for 30-40 minutes.
9. You can replace tortillas, spice mix and salsa with a quesadilla or a fajita kit.
10. A quick and tasty dish that is easy to prepare.