Quick and easy

“This is a latino inspired lasagna style. A healthy and quicker alternative than it’s traditional Italian rival.”

This is a shorthand Mexican-influenced piled up in a lasagna-like fashion. In place of pasta layers, there are soft tortillas and in between them an assembly of minced beef tomato sauce, sour cream, avocado and tortillas sheets and plenty of cheese. I recently came across this dish when someone cooked this dish for me one evening. I was very impressed and asked for the recipe, to our amusement, it had been confided that it came from Taste.

You will need:

2 garlic cloves
1 onion
Drizzle olive oil
500g minced beef
1 tin 400g diced tomatoes
1 tablespoon tomato puree
Handful of jalapeno
1 sachet taco seasoning mix or 1 tablespoon cumin powder
8-10 flour tortillas
2 avocados
500g sour cream
Grated mozzarella or cheddar

Pre-heat your wok to medium heat and drizzle some olive oil and cook your chopped garlic and onions. Make sure to not burn or caramelise the onion and garlic, stir till soft. Add the minced beef, mix well and make sure the beef has been broken in refined pieces before mixing in the tin tomato, tomato puree, jalapeno and taco seasoning. When building the lasagna dish, start with the tortillas over the base, cut the edges of the tortilla sheets so it can easily fit in the dish. Top it with the minced sauce, followed with sour cream and avocado. Repeat the process till you’ve reached the top of the baking tray. Lastly, garnish the top of the dish with the cheese of your choice. Oven bake till it’s golden in colour, on 180 degrees for 40-45mins. Serve the Mexican lasagna right away.