Mexican Inspired Lasagne

Name: Mexican Inspired Lasagne
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. olive oil, plus extra to grease; 400 g beef mince; Old El Paso Cheesy Baked Enchilada Kit; 400 g tin mixed beans, drained and rinsed; 200 g frozen sweetcorn; Large handful coriander, roughly chopped; 300 g soured cream; 175 g Cheddar, coarsely grated; Guacamole, to serve (optional)

A little ingenuity with a cooking kit and you can get impressive results!

By The Good Housekeeping Cookery TeamPublished: 30 April 2020

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We give you permission to cheat! We all love a cooking shortcut and when the results look and taste this good, why wouldn't we? We've used tortillas in place of lasagne sheets, layered with beef mince, tomato sauce and mixed beans. Give this midweek treat a go, it won't disappoint.

If you're looking for a traditional deli-style lasagne recipe check out our classic lasagne. Or for more midweek meal inspiration we have lots more lasagne recipes.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Cal/Serv:

827

Ingredients

1 Tbsp.
olive oil, plus extra to grease
400 g
beef mince
Old El Paso Cheesy Baked Enchilada Kit
400 g
tin mixed beans, drained and rinsed
200 g
frozen sweetcorn
Large handful coriander, roughly chopped
300 g
soured cream
175 g
Cheddar, coarsely grated
Guacamole, to serve (optional)

Directions

1. Step 1Preheat oven to 200ºC (180ºC fan) mark 6. Lightly grease an 18cm round, deep, loose-bottomed tin (see GH Tip).
2. Step 2Heat oil in a large, deep frying pan over medium-high heat. Fry mince, breaking up clumps with a wooden spoon, until browned all over. Add spice mix from kit and fry for 1min. Stir through mixed beans and all the tomato sauce from the kit. Cook for 2min, remove from heat and stir through sweetcorn, coriander and some seasoning.
3. Step 3To assemble the lasagne, lay a tortilla in the base of the cake tin. Top with roughly 1/7 of beef mixture, then dollop on roughly 1/8 of the soured cream and sprinkle over roughly 1/8 of the cheese. Continue layering in this way, finishing with a thin layer of soured cream and a final sprinkle of cheese.
4. Step 4Cook in oven for 25-30min until golden brown. Leave to sit in tin for 5min before transferring to a board. Serve in slices with guacamole, if you like.