Mexican Lasagne

Ingredients

Scaled for your household (6 portions) · original serves 6

• Taco sauce375 g
• Olive oil1 AU tbsp
• Brown onion1
  finely chopped
• Beef mince750 g
• Taco seasoning35 g
• Tinned diced tomatoes400 g
• Prepared white rice250 g
  cooked
• Red capsicum1
  chopped
• Tinned sweet corn kernels420 g
  rinsed
• Tinned black beans400 g
  rinsed
• Spring onions2
  sliced
• Tortillas9
• Mexican cheese blend250 g

Method

1. 1

   Preheat to 200°C, or 180°C fan forced. Grease a 30 × 20 cm baking dish and spread half the salsa over the base.

2. 2

   In half the oil, soften the onion for 3 minutes. Brown the mince for 5 minutes, then stir in taco seasoning for 30 seconds. Add canned tomatoes, simmer for 5 minutes and mix in the cooked rice.

3. 3

   In another pan, soften the capsicum in the remaining oil for 3 minutes. Stir through corn, beans and spring onions.

4. 4

   Layer three tortillas, half the mince, one-third of the vegetables and one-third of the cheese. Repeat with three tortillas, remaining mince, half the remaining vegetables and half the remaining cheese.

5. 5

   Cover with the last tortillas and remaining salsa, vegetables and cheese. Bake for about 35 minutes until golden; rest for 5 minutes before slicing.