Zesty Mexican Lasagne

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This pizza with a Mexican flair makes for a festive holiday

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Ingredients

  • 8 Mission® White Corn Tortillas  cut in half, making 2 half moons
  • 2 tablespoons Mission® Taco Seasoning Mix
  • 700g minced Beef, lean
  • 1 large Onion, chopped
  • 2 Jalapeno Chilli, finely chopped
  • 1 clove of Garlic, minced
  • 2x440g cans Tomatoes, diced
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Garlic Salt
  • Pepper to taste
  • 100g Black Olives, chopped
  • 1/4 cup Vegetable Oil
  • 250g Ricotta Cheese
  • 1 Egg beaten
  • 250g Mozzarella Cheese, thinly sliced
  • 1/2 cup Tasty Cheese, shredded 

Instructions

(Pre-heat oven 180°C)

1. Brown the beef, onion, 1½ chilli’s (reserve remaining ½) and garlic in a large frying pan over a high heat until meat is fully cooked (about 8 minutes). Add the tomatoes, spices, seasoning mix and olives. Stir well, reduce heat and simmer for 10 minutes.

2. Heat oil in a small frying pan over a low heat. Dip the tortillas, one at a time, in the hot oil to soften. Drain on paper towels.

3. Combine the ricotta cheese and egg. Spread 1/3 of the meat mixture in the bottom of a 33cm x 23cm shallow baking dish. Cover the meat sauce with half of the mozzarella cheese and half of the ricotta mixture. Top with layer of tortillas, placing cut edge toward outside of dish. Repeat layers one more time ending with the meat sauce. Sprinkle with Cheddar cheese.

4. Bake in the pre-heated 180°C oven for 25-35 minutes, or until well browned and bubbling. Allow to stand 5 minutes before cutting.

5. Garnish with remaining chopped Jalapenos.

Zesty Mexican Lasagne

This pizza with a Mexican flair makes for a festive holiday

Preparation Time: 15 Total time: 15 Serves 6 Ingredients: 8 Mission® White Corn Tortillas  cut in half, making 2 half moons 2 tablespoons Mission® Taco Seasoning Mix 700g minced Beef, lean 1 large Onion, chopped 2 Jalapeno Chilli, finely chopped 1 clove of Garlic, minced 2x440g cans Tomatoes, diced 1/4 teaspoon Paprika 1/4 teaspoon Garlic Salt Pepper to taste 100g Black Olives, chopped 1/4 cup Vegetable Oil 250g Ricotta Cheese 1 Egg beaten 250g Mozzarella Cheese, thinly sliced 1/2 cup Tasty Cheese, shredded  Instructions:

(Pre-heat oven 180°C)

1. Brown the beef, onion, 1½ chilli’s (reserve remaining ½) and garlic in a large frying pan over a high heat until meat is fully cooked (about 8 minutes). Add the tomatoes, spices, seasoning mix and olives. Stir well, reduce heat and simmer for 10 minutes.

2. Heat oil in a small frying pan over a low heat. Dip the tortillas, one at a time, in the hot oil to soften. Drain on paper towels.

3. Combine the ricotta cheese and egg. Spread 1/3 of the meat mixture in the bottom of a 33cm x 23cm shallow baking dish. Cover the meat sauce with half of the mozzarella cheese and half of the ricotta mixture. Top with layer of tortillas, placing cut edge toward outside of dish. Repeat layers one more time ending with the meat sauce. Sprinkle with Cheddar cheese.

4. Bake in the pre-heated 180°C oven for 25-35 minutes, or until well browned and bubbling. Allow to stand 5 minutes before cutting.

5. Garnish with remaining chopped Jalapenos.

/10 from 200 users.