I am not exactly sure what you should call this dish, I suppose ”mexican lasagne” or ”mexican bake” would be okay though 🙂
I came up with this one night, as an alternative to lasagne and oven-baked quesadillas. It did the trick and immediately became one of our favourites.
serves 4-5, preparation time 60min
500 g beef mince
1 large onion, diced
2 paprika, diced
2 cloves of garlic, crushed or finely chopped
1 red chili- deeseeded, chopped
1/2 can (about 150g) of drained red kidney beans
1/2 can (about 150g) of sweet corn
2 tsp of tomato puree
6 tortillas,trimmed into rough squares/rectangles (depending on the shape of your dish)
about 200g of grated,young cheese
1 pot ( 300-400ml) of traditional tomato sauce (home made or shop bought)
1 tsp of paprika powder
1 tsp of coriander powder
1 tsp of cumin powder
1 tsp of sugar
1 tsp of dried oregano
salt,pepper to taste.
2-3 tbsp of olive oil
1) heat up 2 tbsp of olive oil in a deep pan and fry your onions and garlic, for about 3-4minutes, before adding the beef mince. fry it off until it’s nice and brown (about 5-6min on high heat), before adding oregano, chili, salt,pepper,sugar,cumin,coriander,paprika and tomato puree. mix it in well.
2) add your diced paprikas , corn and beans. add a splash (about 50ml of water) and simmer until it evaporates (about 5min).
3) grease an oven dish with the remaining 1 tbsp of olive oil, start layering your bake by 1/3 of the meat mix on the bottom, then tortilla,tomato sauce,cheese,tortilla,meat,tortilla,tomato sauce,cheese etc, until you ran out of ingredients. the last layer should be tomato sauce and cheese.
4) bake for about 30min in 180C or until the cheese melts and the top tortilla gets nice and crispy.
5) serve with a few green lettuce leaves, dressed with olive oil and vinegar.
It’s a simple,home style,rustic dish, but it certainly packs a flavour-punch. Make it as hot or as mild as you want to. You can also serve it along side fresh tomato salsa, sour cream and guacamole, to get that authentic taste of Mexico! enjoy 😉