Mexican Lasagne Recipe

Let’s Dive In!

Stage 1 - Cook the chilli

Preheat the oven to 200°C. Heat a large frying pan over medium heat and cook the minced beef and pork until browned. Add the onion, garlic, spices and red pepper and cook for 10 minutes until softened.

Stir in the black beans, tomato purée and season well. Cook for 15 minutes until the sauce thickens.

• 200g minced beef
• 200g minced pork
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
  
• 1 tin (400g) black beans, drained and rinsed
• 2 tbsp tomato purée
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp chipotle powder
• 1 tsp chilli powder
• 1 tsp dried oregano
• Salt and pepper, to taste

Stage 2 - Corn Bechamel

Melt the butter in a saucepan over medium heat, then stir in the flour and cook for 1 minute. Gradually whisk in the milk and stir continuously until the sauce thickens. Season with nutmeg, add the corn, season well, then remove from the heat.

• 1 can (400ml) sweetcorn, drained
• 300ml whole milk
• 30g butter
• 3 tbsp plain flour
• ½ tsp ground nutmeg
• Salt and pepper, to taste

Stage 3 - Mexican Lasagne

In a large baking dish, layer lasagne sheets, chilli filling, and corn white sauce drizzled over, repeating the layers until everything is used up. Finish with a layer of the corn becgamel, drop the jalopeano and cover with grated cheddar cheese.

• Lasagne sheets, as needed
• 300g grated cheddar cheese
• Pickled jalapeños, sliced

Stage 4 - Bake & Serve

Bake for 30 minutes, or until the cheese is golden and bubbling. Let the lasagne rest for 20 minutes before slicing to help it hold its shape.

Serve hot with coriander, chopped tomatoes salad and avocado.

BIFF, BOSH, NOSH!

Quick Biff Tip

• Make it veggie by swapping the minced meat for lentils or a more beans.
• Prep ahead—assemble the lasagne the day before, store in the fridge, then bake when ready. you can also freeze it before cooking too. 
  
• for extra crunch, break up tortilla chips over the top and bake for another 10 minutes.