Mex­i­can beef ‘lasagne’

Australian Women’s Weekly NZ - - NEWS -


1 ta­ble­spoon ex­tra vir­gin olive oil 1 large (300g) red onion, sliced thinly 1 medium (200g) red cap­sicum, sliced thinly 400g minced beef 800g canned diced toma­toes 420g canned kid­ney beans, drained, rinsed 300g canned corn ker­nels, drained, rinsed 30g taco spice mix ⅓ cup coarsely chopped fresh co­rian­der leaves 4 x 19cm flour tor­tillas ¾ cup (75g) coarsely grated moz­zarella 1 lime, cut into cheeks ¾ cup (180g) sour cream


1 large (320g) av­o­cado, chopped coarsely 125g grape toma­toes, halved 2 ta­ble­spoons lime juice 1 ta­ble­spoon chopped fresh co­rian­der leaves 1 Pre­heat oven to 220°C (200°C fan-forced). 2 Heat oil in a large saucepan over medium-high heat; cook onion and cap­sicum, stir­ring, for 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 spice mix; 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 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 the re­main­ing tor­tillas and beef mix­ture, fin­ish­ing with a tor­tilla; sprin­kle with cheese. Bake for 20 min­utes un­til browned lightly. Stand for 5 min­utes be­fore cut­ting. 4 AV­O­CADO SALAD Mean­while, com­bine all in­gre­di­ents in a medium bowl; sea­son to taste. 5 Serve ‘lasagne’ with Av­o­cado Salad, lime cheeks and sour cream, if de­sired.

Suit­able to freeze at the end of Step 2. Not suit­able to mi­crowave.

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