Spicy Tortilla Lasagne
A small twist on the original lasagne, a bit lighter and ideal with a green salad!
A small twist on the original lasagne, a bit lighter and ideal with a green salad!
- 1 medium onion
- 4 tortilla wraps you could need more depending on size of dish
- 250 grms pork mince i use pork as it is readily available , lamb or beef would be f
- 1 tin chopped tomatoes you could use 6 chopped fresh tomatoes if in season
- 1 small red pepper
- 1 small yellow pepper
- 1 pack taco mix
- fresh chillis ; if you like it hot ( i do)
- grated cheese to top
- Carbohydrate 80.0342287604099 g
- Cholesterol 0 mg
- Fat 4.86753238053693 g
- Fiber 11.6349771392378 g
- Protein 10.3244147610739 g
- Saturated Fat 0.775927620485343 g
- Serving Size 1 1 Serving (257g)
- Sodium 76.7734060084778 mg
- Sugar 68.3992516211721 g
- Trans Fat 0.598267758187214 g
- Calories 388 calories
Step-by-step
- Place minced meat into pan to brown.
- Chop onions and peppers
- Add peppers and onions to the frying pan with mince, (also add fresh chopped chillis if using them)
- Place tortilla on the base of a pyrex dish, and then layer
- Meat then tomatoes then cheese.
- Next tortilla and the layer again.
- When you have ran out of meat mixture place a tortilla on top and cover with tomatoes.
- Place in oven at 175 for approx 15minutes.
- Top with cheese and brown for a further 5 minutes.
Browning the pork mince requires careful heat management to render fat without scorching the lean meat before the onions and bell peppers soften. Standard frying pans transfer heat efficiently, but cast iron holds temperature better when cold aromatics hit the surface. Dice the peppers and onions uniformly so they sweat at an even rate alongside the meat.
Baking Mechanics and Equipment Alternatives
Glass baking dishes like Pyrex distribute thermal energy gradually, preventing the bottom tortilla layer from burning before the internal structure sets. Metal pans conduct heat faster and may require dropping the oven temperature by 10 degrees Celsius to avoid over-crisping the edges. Layering proceeds directly in the vessel, alternating tortillas, meat sauce, chopped tomatoes, and cheese until the depth reaches the rim. Bake at 175 degrees Celsius for 15 minutes to fuse the starches and proteins, then add the final cheese topping for a 5-minute browning window under direct heat.
- Freezing unbaked assemblies works well if wrapped tightly in plastic wrap for up to one month, though thawed tortillas absorb more moisture from the tomatoes.
- Reheating individual portions in a microwave softens the tortillas significantly, whereas a 160-degree Celsius oven restores crispness to the top cheese layer.
- Stale tortillas can be revived by brushing them lightly with water before building the layers, preventing a rubbery texture in the final bake.
