Mexican Lasagna

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	50 mins
Course	Main Course
Cuisine	European
Servings (Default: 5)

Ingredients

Instructions

Peel the onion and cut into small cubes and peel the garlic clove. Preheat the pan, pour in some vegetable oil and then fry the onion cubes with the pressed garlic clove in the pan. Then add the 500 g minced meat. As soon as the meat has no more red spots, you can stir in the tomato sauce.
Then add the spices, black pepper, salt and cumin. If you like it a little spicier, you can of course season it, for example with Tabasco sauce. Then stir in 100 g corn and 100 g kidney beans. Then let it simmer for 15 minutes.
Depending on the baking dish, it depends on how many tortillas are needed. For example, I used a round, tall baking dish that happened to be the same size as a tortilla. Otherwise you have to cut the tortillas to size, but then you could also need more flatbreads.
Place a tortilla on the bottom of the baking dish. Then put a layer of the filling on top and sprinkle some of the grated cheese over it. Repeat this until you have 3 layers. As a topping, you can then distribute the rest of the corn and kidney beans and sprinkle the rest of the cheese on top.
Then place the baking dish in the oven for 20 minutes at 175 ° C.

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