Name: Mexican beef ‘lasagne’
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 large red onion (300g), sliced thinly; 1 medium red capsicum (bell pepper) (200g), sliced thinly; 400 grams minced beef; 800 grams canned diced tomatoes; 420 grams canned kidney beans, drained, rinsed; 310 grams canned corn kernels, drained, rinsed; 30 grams taco seasoning; ⅓ cup coarsely chopped fresh coriander; 4 x 19cm flour tortillas; ¾ cup (75g) coarsely grated mozzarella; 1 lime, cut into cheeks; Avocado salad; 1 large avocado (320g), chopped coarsely; 125 grams grape tomatoes, halved; 2 tablespoons lime juice; 1 tablespoon coarsely chopped fresh coriander

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Ingredients

1 tablespoon olive oil

1 large red onion (300g), sliced thinly

1 medium red capsicum (bell pepper) (200g), sliced thinly

400 grams minced beef

800 grams canned diced tomatoes

420 grams canned kidney beans, drained, rinsed

310 grams canned corn kernels, drained, rinsed

30 grams taco seasoning

⅓ cup coarsely chopped fresh coriander

4 x 19cm flour tortillas

¾ cup (75g) coarsely grated mozzarella

1 lime, cut into cheeks

Avocado salad

1 large avocado (320g), chopped coarsely

125 grams grape tomatoes, halved

2 tablespoons lime juice

1 tablespoon coarsely chopped fresh coriander

Method

1.Preheat oven to 220°C.

2.Heat oil in a large saucepan over medium-high heat; cook onion and capsicum, stirring, about 5 minutes or until tender. Increase heat to high, add beef; cook, stirring, for 5 minutes or until browned. Add tomatoes, beans, corn and seasoning; simmer, for 10 minutes or until thickened slightly. Remove from heat; stir in coriander. Season to taste.

3.Line base and sides of a 20cm (8-inch) round springform pan with foil or baking paper; place on oven tray. Line base of pan with a tortilla; top with one-third of the beef mixture. Repeat layering with remaining tortillas and beef mixture, finishing with a tortilla; sprinkle with cheese. Bake for 20 minutes until browned lightly. Stand 5 minutes before cutting.

4.Meanwhile, make avocado salad. Combine ingredients in a medium bowl; season to taste. Serve ‘lasagne’ with avocado salad and lime cheeks.

Serve with sour cream.
Note

Women's Weekly Food

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