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Mexicali Lasagne

Mexicali Lasagne

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.

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Preparation Time:
10 minutes
Cooking Time:
40 minutes


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
Mexicali Lasagne


  • 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.
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