Mexican Style Lasagna
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 lasagne plate (s)
- 1 can kidney beans
- 1 can corn
- 1 can tomato (s), diced
- 1 packet cheese (Gouda), grated
- 0.5 ½ cup sour cream
- salt and pepper
- tomato paste
- Chili powder
- some vegetable broth
- Oil for the mold
Print Recipe
Pin Recipe Instructions
- Cook a chilli from the kidney beans, corn and tomatoes and season well with salt, pepper, vegetable stock and chilli powder. Thicken with tomato paste if necessary. Finally, season with sour cream.
- Grease a mold with a little oil and add 2 ladles of the chilli. Place the lasagne sheets on top and add the next layer of chilli. Sprinkle with half a pack of Gouda cheese. Spread the lasagne plates on top and put the chili on top again. Repeat until the lasagne and chilli are used up. Chili and a strong layer of grated Gouda cheese must be on top as the last layer.
- Bake in the preheated oven at 160 ° C for approx. 45 minutes. Serve hot.
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