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Lose Weight & Eat Delicious Meals

 

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Mexican Lasagne

Serves: 4  |  Prep Time: 15 mins  |  Cooking Time: 40 mins

Ingredients 

  • 400 grams lean beef mince
  • 400 grams tinned kidney beans 
  • 2 medium carrots
  • 2 brown onions
  • 1 red capsicum 
  • 400 grams tinned tomatoes 
  • 1 sachet taco seasoning, salt reduced (35 grams) 
  • Cooking oil spray
  • 5 wholemeal tortilla
  • 1/2 cup extra light sour cream 
  • 130 grams reduced-fat cheddar cheese

Method 

  • Pre-heat oven to 180C. Finely dice the onion, grate the carrot, finely chop the capsicum, drain and rinse the kidney beans and grate the cheese. 
  • Heat a non-stick frying pan over medium-high heat.
  • Saute diced onion for a couple of minutes, then add 1 tablespoon water (this takes away the need for added oil) and cook until the onion is soft and translucent, and water has evaporated. 
  • Increase the heat to high and add the mince. 
  • Cook, stirring, until there are no lumps and mince is brown.
  • Add grated carrot, chopped capsicum, red kidney beans., diced tomatoes and taco seasoning. Stir and then simmer for 10-15 minutes until mixture has thickened.
  • Lightly spray an oven safe dish or springform cake tin with cooking spray.
  • Layer the dish or tin with a tortilla, then some of the meat mixture, and continue layering until you’ve used up all the tortillas and meat mixture, finish with a tortilla on top. Spread over sour cream and sprinkle the cheese over the top. 
  • Cook for 30-40 minutes, or until golden brown.
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