Thirty-minute meals: Mexican lasagna

You will need:
* Three tablespoons extra-virgin olive oil.
* One kilogram chicken mince.
* Two tablespoons chilli powder.
* Two teaspoons ground cumin.
* Half a red onion, chopped.
* One can black beans, drained.
* One cup medium heat taco sauce.
* One cup frozen corn kernels.
* Salt.
* Eight flour tortillas.
* Two and a half cups grated Cheddar cheese.
* Two spring onions, finely chopped.

What to do:
Preheat the oven to 250 degrees Celsius.
Preheat a large pan over medium high heat. Add two tablespoons extra-virgin olive oil, twice around the pan. Add chicken and season with chilli powder, cumin and red onion. Brown the meat, five minutes. Add taco sauce and black beans and corn. Heat the mixture through, two to three minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about one tablespoon. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagne in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagne for 12 to 15 minutes until cheese is brown and bubbly. Top with the spring onions and serve.
* Recipe courtesy of Rachael Ray.

Carmen Norton

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