Mexican beef ‘lasagne’
SERVES 6 PREP AND COOK TIME 50 MINUTES
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.