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Mexicali Lasagne
Here’s a take on the classic Italian Lasagne using your everyday Mexican favourites like chilli beans and tortillas.
Makes 4-6
Prep Time 15 minutes
Cook Time 40 minutes
Easy
Ingredients
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
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
Preheat oven to 180°C and lightly grease a round 23cm shallow ovenproof dish. Step 2
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. Step 3
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. Step 4
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. Step 5
Bake for 20-30 minutes or until heated through and the cheese is golden. Tips
What do I need?
Select All
1
500 g lean beef mince
2
1 onion, diced
3
1 red capsicum, diced
4
420 g can Wattie's Mild Chilli Beans
5
1 Tbsp Wattie's Tomato Paste
6
420 g can Wattie’s Mexican Style Tomatoes
7
2 Tbsp finely chopped parsley
8
3 large tortillas
9
250 g cottage cheese
10
1 cup grated mozzarella
11
¼ cup grated Parmesan cheese
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