Wednesday, July 24, 2013

Mexican Lasagne

This is my adaption of the same thing I saw in one of Nigella's books but hers wasn't nearly beefed up enough. That's where I step in.

As you know I don't do measurements - with this one it is very much just add to taste

Flour tortillas
Sour cream
kidney beans
black beans (and any other kind of beans you feel like adding)
Mince or chicken (obviously forget about these if you are one of those vegetarian types)
Big pot of salsa
Chopped toms
chopped peppers
Fajita spices

Start by making the tomato/salsa base by frying the onions, garlic and meat together until browned. Add the chopped peppers and let them cook for a minute before adding the chopped tomatoes and salsa. Boil these all up for a while then add in the drained kidney beans.

Now you can either add in the sweetcorn or black beans into the salsa mix or you can just put them in a separate bowl and use them for a separate layer.

Start layering! I generally put a tortilla on the bottom to try hold everything in, then salsa, sweetcorn/beans, dollops of sour cream and some grated cheese. Repeat as desired!

Chuck in the oven at about 200 degrees c until the cheese browns and the salsa is bubbling.

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