Friday, December 5, 2014

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.

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