Mexican Lasagna | Recipe | How to make

My entire family loves Mexican lasagna taste with taco flavoring. Even my picky five-year-old will eat it. Present with shredded lettuce, crisp cut tomatoes, olives and sharp cream.

INGREDIENTS

  • 1 tbsp Olive Oil
  • 1 Onion slashed
  • 1 Red Capsicum slashed
  • 1 Zucchini, slashed
  • 2 cloves Garlic, crushed
  • 500 g jug Pasta Sauce
  • 35 g sachet Taco Seasoning
  • 420 g can Kidney Beans, drained and rinsed
  • 310 g can Corn Kernels, depleted
  • 5 Tortillas
  • 3/4 glass Tasty Cheese, grated salad, to serve

Preparation method of Mexican Lasagna

  • Preheat oven to hot, 200°C.
  • Heat 1 tablespoon oil in a vast frying-pan on high.
  • Sauté onion, red capsicum, zucchini and chopped garlic for 5 mins, until tender.
  • Blend in pasta sauce and taco flavoring. Bring to boil on high temperature. Reduce heat to low and simmer for 10 mins until thick and smoothy.
  • Mix in kidney beans and a corn kernels. Heat on low temperature for 5 mins.
  • Daintily grease a round 22cm casserole dish. Place a tortilla as base on make a dish. Spoon one-fifth of the bean blend over.
  • Cover with a second tortilla. Rehash 3 more times, completing with a tortilla.
  • Sprinkle yummy cheese over. Heat for 15-20 mins until brown and cheese has melted.
  • Enjoy Mexican Lasagna Recipe with your family.
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