| Prep time: | 20 minutes |
| Cook time: | 20 min simmering + 20 min in oven |
| Total Time: | about an hour |
| Servings: | 16 slices, serves 4-6 |
| Cuisine: | Tex Mex |
A spicy twist to a classic, but totally worth it!
Makes 2 lasagna stacks!
Ingredients:
12 medium flour tortillas
500g ground beef (or whatever ground meat you prefer)
2 Medium onion, diced
1 Medium bell pepper, diced
1 can, diced tomatoes
1 packet Taco seasoning of choice
Optional: 1 can, kidney or black beans
2 cloves garlic, minced
Banana Pepper Rings
2 can re fried beans (or 2 can pinto means mashed up)
4 cups Shredded cheese
2 jars salsa
sour cream, salsa, taco sauce for serving
Method: I usually cut the veggies first to save time! In a large frying pan, add a little olive oil or butter and heat to a sizzle. Add the garlic and brown it slightly, releasing the fragrance. Next, add the peppers and onions, cooking for 2-3 minutes. Add in the ground meat next and brown thoroughly. Then you will add in the canned tomatoes, taco seasoning, (and the beans if you are using them, drain the liquid.) Add a little bit of water, about 100 ml, Mix well!! bring back to a good boil, and reduce heat to let it simmer on low for about 20 minutes. Heat the re fried bean in a small pan until smooth and bubbly. Preheat oven to 200c. Get a cookie sheet or baking pan and line it with baking paper. Assemble your Mexican lasagna as follows: tortilla, taco meat, tortilla, re fried beans, salsa, tortilla, cheese, repeat! On the top cheese layer, garnish with banana pepper rings. Place the Mexican lasagna in the oven for 20-25 minutes, until the cheese is all melty. Remove from the oven, and let stand for 5-10 minute, to let the cheese to set up a bit. Cut as you would a round cake. Serve with sour cream, salsa, and taco sauce for added flavor! So good!! It’s great cold the next day as well!
