Mexican style lasagne
Delight your taste buds with an irresistible match made in food heaven. This droolworthy showpiece combines a traditional beef lasagna with Mexican spices. Serve with crisp salad greens, fresh coriander and a sprinkling of diced jalapeños on top (if you like it hot) to enhance the Mexican flavours.
Ingredients
Method
Ingredients
- 500g beef mince
- 1 onion, finely diced
- 1 can (410g) black beans, rinsed and drained
- 1 jar (510g) Pams tomato-based pasta sauce
- 1 pack (40g) Pams Taco Mexican Spice Mix
- 3 large sheets of fresh lasagne
- 1 pot (325g) Pams alfredo pasta sauce
- 1 cup grated tasty cheese
Method
- Preheat your oven to 180°C fan bake and bring a large pan to medium-high heat with a generous drizzle of olive oil.
- Sauté the beef mince until browned, then add the onion and cook for a few minutes until softened.
- Stir in the black beans, pasta sauce and Mexican spice mix and simmer for 5 minutes to heat through.
- Assemble the lasagne in a rectangular ovenproof dish. Start by spooning one-third of the Mexican beef sauce in a layer to cover the bottom of the dish. Place a sheet of lasagne on top, followed by one-third of the alfredo sauce. Repeat twice, ending with a layer of alfredo sauce.
- Top with grated tasty cheese and bake for 35-40 minutes until the lasagne is bubbling and golden brown. Allow to rest for 5 minutes before slicing and serving.
Top tip: Make your lasagne go further by adding in an extra hit of veggies. Simply add 250g of diced mushrooms after browning the beef. Cook until the mushrooms have softened before continuing to add the beans and pasta sauce.