Beefy fajita bake

a Tex-mex take on lasagne

SERVES 6 PREP 10 MINS COOK 30-35 MINS

400g lean beef steak, cut into strips 3 peppers, sliced 2 red onions, sliced 1 garlic clove, crushed 1tbsp olive oil 1 sachet fajita seasoning 2 x 200g tubs fresh tomato salsa 2tbsp chopped fresh coriander 4 flour tortillas 2 x 300g tubs cheese sauce, heated through 30g bag tortilla chips, lightly crushed Handful grated Cheddar 1 ripe avocado 1/2 lime Sliced spring onions and soured cream, to serve

1 heat the oven to 200c/gas 6. toss the steak, peppers, onions and garlic with the olive oil and most of the fajita seasoning (keeping some for later) and stir-fry in a large, hot wok, in two batches, until the peppers and onion have softened. add a splash of water if the steak sticks to the pan. stir in the salsa and coriander.

2 layer the steak mixture, tortillas and cheese sauce in a baking dish, finishing with cheese sauce. sprinkle over the crushed tortilla chips and cheddar and bake for 20-25 mins until golden.

3 mash the avocado with a squeeze of lime and spoon on top of the bake with spring onions, soured cream and a sprinkle of the reserved fajita seasoning.

Per serving: 615 cals, 31g fat (14g saturated), 53g carbohydrates