Here’s a take on the classic Italian Lasagne using your everyday Mexican favourites like chilli beans and tortillas.
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
500 g lean beef mince
1 onion, diced
1 red capsicum, diced
420 g can Wattie's Mild Chilli Beans
1 Tbsp Wattie's Tomato Paste
420 g can Wattie’s Mexican Style Tomatoes
2 Tbsp finely chopped parsley
3 large tortillas
250 g cottage cheese
1 cup grated mozzarella
¼ cup grated Parmesan cheese
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How do I make it ?
Preheat oven to 180°C and lightly grease a round 23cm shallow ovenproof dish.
Heat a dash of oil in a non-stick frying pan and brown mince. Add onion and capsicum and continue cooking for 2-3 minutes.
Stir in Wattie’s Mild Chilli Beans, Wattie’s Tomato Paste, Wattie’s Mexican Style Tomatoes and parsley and cook for a further 10 minutes. Remove from heat and stir in parsley.
Spread a third of the cooked mince and bean mixture over the bottom of the ovenproof dish and lay one tortilla on top. Spread a third of the cottage cheese over the tortilla then sprinkle with a third of each of the mozzarella and Parmesan cheeses. Repeat twice more so you have 3 layers.
Bake for 20-30 minutes or until heated through and the cheese is golden.
To create NZ's top-selling chilli beans we add nourishing red kidney beans to a thick and rich blend of tomatoes, capsicum, onion and chilli powder. The delicious mild flavour is suitable for the whole family.