Mexicali Lasagne

Name: Mexicali Lasagne
Prep time: 10 minutesPT
Cook time: 40 minutesPT
Yield: 4-6
Ingredients: 500 g lean beef mince; 1 onion, diced; 1 red capsicum, diced; 420 g can Wattie's Mild Chilli Beans; 1 Tbsp Wattie's Tomato Paste; 420 g can Wattie’s Mexican Style Tomatoes; 2 Tbsp finely chopped parsley; 3 large tortillas; 250 g cottage cheese; 1 cup grated mozzarella; 1/4 cup grated Parmesan cheese

Take your favourite cuisines, mix them up a bit and WOW! It tastes fantastic! If you like it hotter, substitute the Wattie’s Chilli Beans Mild for Wattie’s Chilli Beans Hot.

Preparation Time:: 10 minutes
Cooking Time:: 40 minutes
Serves:: 4-6

Ingredients

500 g lean beef mince

1 onion, diced

1 red capsicum, diced

420 g can Wattie's Mild Chilli Beans

1 Tbsp Wattie's Tomato Paste

420 g can Wattie’s Mexican Style Tomatoes

2 Tbsp finely chopped parsley

3 large tortillas

250 g cottage cheese

1 cup grated mozzarella

1/4 cup grated Parmesan cheese

Method

Preheat oven to 180°C and lightly grease a round 23cm shallow ovenproof dish.

Heat a dash of oil in a non-stick frying pan and brown mince. Add onion and capsicum and continue cooking for 2-3 minutes.

Stir in Wattie’s Mild Chilli Beans, Wattie’s Tomato Paste, Wattie’s Mexican Style Tomatoes and parsley and cook for a further 10 minutes. Remove from heat and stir in parsley.

Spread a third of the cooked mince and bean mixture over the bottom of the ovenproof dish and lay one tortilla on top. Spread a third of the cottage cheese over the tortilla then sprinkle with a third of each of the mozzarella and Parmesan cheeses. Repeat twice more so you have 3 layers.

Bake for 20-30 minutes or until heated through and the cheese is golden.

Disclaimer

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Mexicali Lasagne