Mexican Lasagne Recipe

Mexican Lasagne

Ingredients:-

1 tbsp Olive Oil

1 Onion chopped

1 Red Capsicum chopped

1 Zucchini, chopped

2 cloves Garlic, crushed

500 g jar Pasta Sauce

35 g sachet Taco Seasoning

420 g can Kidney Beans, drained and rinsed

310 g can Corn Kernels, drained

5 Tortillas (available ready in market)

3/4 cup Tasty Cheese, grated

Salad, to serve

How to make Mexican lasagna:-

Preheat oven to hot, 200°C.

Heat 1 tablespoon oil in a large frying pan on high.

Sauté onion, red capsicum, zucchini and crushed garlic for 4-5mins, until tender.

Stir in pasta sauce and taco seasoning. Bring to boil on high. Reduce heat to low and simmer for 8-10 mins until thickened slightly.

Stir in kidney beans and a corn kernels. Simmer for 4-5 mins.

Lightly grease a round 20-22cm casserole dish. Place a tortilla as base on prepared dish (should be the same size as the tortilla). Spoon one-fifth of the bean mixture over. Cover with a second tortilla. Repeat 3 more times, finishing with a tortilla.

Sprinkle tasty cheese over. Bake for 15-20 mins until golden and cheese has melted.

Cut into wedges and serve with salad.