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
- 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
- 250 grms pork mince i use pork as it is readily available , lamb/beef would be fine
- 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 (315g)
- 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 minced meat requires careful heat management; keep the skillet at medium-high to render fat without scorching the onions and peppers added midway through the process. When planning ahead, assemble the dish entirely in a glass pyrex dish up to twenty-four hours in advance, covering it tightly with foil before storing it in the refrigerator. Freezing unbaked layers is entirely feasible for up to one month, provided the tomatoes are drained slightly beforehand to prevent excess liquid from turning the tortilla wraps soggy during thawing. Baking from frozen demands a lower oven temperature of 160 degrees celsius for forty minutes, followed by uncovering the top to brown the cheese.
Adapting Components
Pork mince provides a lean profile, but swapping it for ground beef alters the fat content significantly, requiring you to drain excess grease before layering to maintain structural integrity. Using fresh tomatoes instead of tinned varieties introduces additional water content, so simmer chopped fresh tomatoes for ten minutes to reduce their volume before combining them with the taco mix.
- Wraps absorb liquid unevenly if stacked too rigidly, so overlap them slightly at the edges to create uniform barriers.
- Grated cheese added during the final five minutes must melt under direct heat without burning.
- Tinned tomatoes vary in thickness; if the sauce appears watery, let it bubble uncovered until the consistency thickens.
