Tortilla Lasagne
Let’s just say that it’s the Mexican cousin of the Italian classic dish. Really delicious and easy to make!
Ingredients: (serves 4-6)
500g Beef Mince
1 Onion (finely chopped)
1/2 Yellow Pepper (chopped)
1/2 Red Pepper (chopped)
1 can Sweet Corn (dried)
200g Emborg Red Cheddar (grated)
Method:
Fry the onion in a saucepan with the olive oil over medium heat.
When it’s soft and starts turning yellow, add the beef and continue cooking until it turns brown.
Add the taco seasoning, and about 20ml of water.
Bring to a gentle boil, then reduce the heat to a minimum.
Continue to simmer for about 10 minutes.
Turn off the heat and allow it to cool slightly.
To assemble, ideally use a cake spring tin with the same diameter of the tortillas.
Start with the taco sauce at the bottom.
Place a tortilla on top, followed by a layer of beef sauce.
Add some cheddar, and an another tortilla.
Spread the nacho cheese sauce on top, followed by the peppers and corn.
Add another tortilla, some more beef sauce, cheddar and repeat.
Finish the top with the rest of the beef sauce, and cheddar cheese.
Cover with aluminium foil.
Bake in 180°c oven for 30 minutes. Uncover, then let it brown nicely for another 15-20 minutes.
Let it rest on the countertop for 10 minutes before cutting and serving.
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