Mexican Lasagna

Ingredients

• 1 - 2 packets Mission Street Tacos

  1 packet Mission Taco Seasoning

   

• Lasagna mix:

• 1 tbsp olive oil

• 1 onion, chopped

• 1 tsp garlic, minced

• 500g lean beef mince

• 2 tbsp tomato paste

• 200ml water

• 1 420g canned red kidney beans, rinsed and drained

• 1 cup, canned sweet corn

• 1 410g canned crushed tomatoes

• 2 tbsp coriander, chopped

• 2 tsp salt

• 5 cups mozzarella cheese, shredded

• Cracked pepper, garnish

• Coriander, garnish

• Jalapeños, thinly sliced for garnish

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Mission Street Tacos

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Instructions

• Step 1

  Preheat oven to 180°C.

• Step 2

  Heat oil in a pan over medium-high heat. Add chopped onions and cook until they are translucent. Add garlic and beef mince. Once cooked halfway, add Mission Taco Seasoning and tomato paste and stir well to combine. Add water and cook for 10 minutes on medium heat.

• Step 3

  Add kidney beans and corn to the pan. Stir well to combine and cook for a further 5 minutes. Turn off the heat.

• Step 4

  In a small bowl, combine crushed tomatoes, coriander, and salt.

• Step 5

  Heat up 12 Mission Street Tacos in the microwave, as per packet direction. Make 1 cut on each taco from the centre to the edge of the tortilla - this will help adjust the size once placing the layers into your container.

• Step 6

  To assemble the lasagnas, spoon 2 tbsp of the tomato mix into the bottom of your container. Place one taco on top - adjust to the desired size. Layer with 2 - 3 spoonfuls of the mince filling and some cheese. Repeat this step for the second layer.

• Step 7

  Finish the third taco layer with 2 spoonfuls of tomato mix and a handful of cheese. Repeat steps 6 and 7 to fill 3 additional containers.

• Step 8

  Bake at 180°C for 15 - 20 minutes until the cheese is melted and golden. Garnish with cracked pepper, coriander, and jalapeños.