When this months Easy Food magazine fell through the letter box the other day, it was as expected packed with lots of tasty recipes to suit every palate. One recipe in particular caught my eye and I simply had to make it. So today we had for dinner Mexican Lasagne.
Ingredients – Serves 6
1 tbsp oil
1 Onion, diced
1 Red Pepper, diced
2 garlic cloves, finely chopped
1 heaped tsp hot chilli powder
1 tsp paprika
1 tsp cumin
500g lean Minced Beef
400ml Beef Stock
1 400g Tin Tomatoes
1 tsp Sugar
2 tbsp tomato purée
1 400g tin Kidney Beans
1 200ml tub Crème Fraiche (or sour cream)
6 flour Tortillas (You may not need 6, I used 3)
400g long-grain Rice (As per the tortilla’s, I didn’t use all of this, you could easily reduce this to 300g and still have plenty)
70g Cheddar Cheese, grated
Heat half the oil in a large pan over a medium heat. Add the mince and cook for five minutes until browned. Drain any excess fat & set aside on a plate covered with Kitchen towel.
Heat the remaining oil over a medium heat. Add the onions & cook for about five minutes, or until soft.
Add the garlic, red pepper, chilli, paprika & cumin, stirring everything together. Cook for 2-3 minutes until the spices become fragrant.
Return the mince to the pan, stirring it so it mixes with the spices and pepper.
Add the tomatoes, sugar & stock, and stir. Season with salt & pepper. Squirt in the tomato purée and stir the sauce well.
Simmer gently for about 15-20 minutes, stirring occasionally until the sauce reduces.
Add the kidney beans about 5 minutes from the end, just enough to warm them through. Taste the chilli and season if necessary.
Remove from the heat and leave the chilli to stand while you cook your rice, as per packet instructions.
Preheat the oven to 180C/GM4.
In a bowl, add the milk to the créme fraiche, stirring the two together to make a white sauce for the lasagne.
To assemble your lasagne; add a layer of tortilla into a baking dish, spoon some rice on top of this, spreading it out to form a layer over the tortilla. On top of this, add some of the white sauce, then your chilli. Repeat this until you almost fill your baking dish, leaving approximately 2cm at the top.
Sprinkle the cheese over the layer of chilli and place in the oven. Cook for approximately five minutes, until the cheese has melted and turned golden. Serve immediately.
This dish was delicious and is extremely versatile. For instance if you didn’t have the time to assemble it as a lasagne you could simply serve the chilli with some rice and a sprinkling of cheese.
Alternatively it could be served in tortilla wraps, on top of a baked potato with some crème fraiche or sour cream, with tortilla chips & guacamole, or with some homemade chunky chips.
Either way if you like chilli this dish is a must make!