Mexican Lasagna

Name: Mexican Lasagna
Total time: 60 min
Ingredients: 500 g Ground beef; 2 Onion, diced; 2 Bell pepper, diced; 2 cups Sweet corn, frozen canned; 2 x 400 g Red bean; 2 x 400 g Tomato, crushed; 1 packet Taco seasoning; 2 tbsp Smoked paprika; 1 tbsp Oregano; 1 tbsp Garlic powder; 1 tbsp Onion powder; to taste Chili powder; 10 Tortilla; 1 x 300 g Salsa; 500 g Cheese, grated

By Stephcooksstuff · 60 min

Ingredients

Ground beef500 g
Onion · diced2
Bell pepper · diced2
Sweet corn · frozen canned2 cups
Red bean2 x 400 g
Tomato · crushed2 x 400 g
Taco seasoning1 packet
Smoked paprika2 tbsp
Oregano1 tbsp
Garlic powder1 tbsp
Onion powder1 tbsp
Chili powderto taste
Tortilla10
Salsa1 x 300 g
Cheese · grated500 g

Instructions

Brown the 500g beef mince in a pan.
Add the diced onions, diced capsicums, taco seasoning (or the smoked paprika, oregano, garlic powder, onion powder and chilli powder) and cook for a few minutes until the onion softens.
Stir in the corn, kidney beans and crushed tomatoes. When it starts to bubble, cover and cook on low for 15 minutes.
Remove the lid and cook for another 5 minutes to thicken.
In a lasagna dish, spread a thin layer of the beef mixture, top with two of the tortillas, then more beef mixture and some of the grated Mexican cheese. Repeat for three layers, finishing with tortillas.
Pour the salsa over the top and spread it evenly. Sprinkle the remaining cheese on top.
Bake at 180°C for 30 minutes until golden. Rest for 10 minutes before serving.

Summarized from Stephcooksstuff's video. Watch it for the details.

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