Ingredients Jump to Instructions ↓

  1. 400g extra lean minced beef

  2. 1 small onion, chopped

  3. 1 small red and 1 small green pepper, de-seeded and chopped

  4. 1 red or green chilli, de-seeded and finely chopped

  5. 400g canned red kidney beans without salt or sugar, rinsed and drained

  6. 500g jar tomato sauce for lasagne

  7. 4 soft flour tortillas

  8. 470g jar creamy sauce for lasagne

  9. 25g mature Cheddar cheese, grated Fresh side salad (finely chopped tomatoes, cucumber, red onion and coriander)

Instructions Jump to Ingredients ↑

  1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Heat a large frying pan and add the mince a handful at a time, cooking over a high heat until seared and browned about 3-4 minutes. Add the onion, peppers and chilli and cook for a further 2-3 minutes Tip in the kidney beans and the tomato sauce, stir and bring to the boil, then remove from the heat.

  2. Put a tortilla into the base of a 20cm (8 inch) round cake tin or baking dish, then spoon in a quarter of the mince mixture. Top with another tortilla and spread a quarter of the creamy sauce over it. Repeat the layers 3 more times, then sprinkle the grated cheese evenly over the surface.

  3. Bake for 30-35 minutes, until cooked and golden brown.

  4. Allow to stand for a few minutes, then serve with a refreshing salad of peppers, tomatoes, coriander and red onion with squeeze of lime.


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