Mexican Beef Lasagne

 
 

1 tablespoon olive oil
1 medium brown onion, finely chopped
600g lean beef mince
I complete burrito or quesadilla meal kit*
400g can red kidney beans, drained, rinsed
2 medium tomatoes, finely chopped
1/4 cup pickled jalapeño chillies, chopped** 
1 1/3 cups reduced-fat grated tasty cheese
guacamole and sour cream to serve (optional)

*Kit contains 8 corn tortillas, seasoning and salsa
** Omit chillies if cooking for young children

Preheat oven to 180°C
Lightly grease a deep, 20cm square ovenproof dish.
Heat oil in a large frying pan over medium-high heat. 
Add onion. Cook, stirring, for 3 minutes or until soft. 
Add mince and cook, stirring with a wooden spoon to break up mince, for 4-5 minutes or until browned. 
Add seasoning, beans and 1/3 cup cold water. 
Cook, stirring, for 2 to 3 minutes or until mixture has thickened.
Place 2 tortillas, trimming to fit, in prepared dish. 
Spread one-third of mince mixture over tortillas. Sprinkle with one-third of the tomato and jalapeños and 1/3 cup cheese. 
Repeat layers, ending with tortillas. 
Spread salsa over tortillas and top with remaining cheese. 
Bake for 20 to 25 minutes or until golden. 
Cut into pieces. 
Serve with guacamole and sour cream.

Suitable to freeze sealed in plastic wrap and covered with a double layer of foil.
To reheat, remove foil and plastic wrap, then re-cover with foil. 
Bake for 30 to 40 minutes or until heated through.