Yes, you read that correctly; Mexican Lasagne. They say necessity is the mother of invention, and this story certainly qualifies.
Many years ago, we used to have friends over once a week for dinner. A select number of recipes formed the regular rotation of dishes we enjoyed. One night, our friends decided to break with tradition, announcing they would bring dinner to us. Ninety minutes after placing their order at the Mexican restaurant they arrived at our place with four take-away containers of Mexican lasagne. As we peeled the lids from our meals, their pride turned to raw fury. Instead of some exotic lasagne dish, each container contained a scoop of ‘brown’, a scoop of ‘green’, a scoop of sour cream, a half dozen corn chips, and a scattering of yellow rice. To add insult to injury, top dollar was paid for these questionable culinary delights.
Over the years I’ve known some interesting characters with colourful vocabularies, but they couldn’t hold a candle to the unstoppable tirade. Most of the conversation that followed implied the restaurateurs were born out of wedlock, and should perform sordid acts on themselves that would require the talents of a double-jointed contortionist. To avert World War 3 (or an expletive riddled phone call that would probably result in a visit from the local constabulary), I asked everyone to calm down, promising that this fiasco could be turned around. When asked how, I told them next week they would dine on Mexican lasagne, and they would love it. At the end of the night as I bid our guests farewell, I realised the clock was ticking, I had one week to make good on my promise.
And make good I did. Mexican lasagne is a dish that is enjoyed regularly in our house.
- Minced beef 750g
- Onion: diced x 2
- Taco seasoning – 35g packet
- Cheese – grated
- Sour cream 250g
- Tomato salsa: chunky – 375g jar
- Tortilla wraps: jumbo – 450g packet
- Corn Chips – 1 packet
- Olive oil
- Preheat oven to 180° C.
- Grease a deep ovenproof dish with butter (not cooking spray, it tastes awful).
- Cut tortilla wraps to size (these replace lasagne sheets).
- Heat olive oil in frying pan.
- Brown onion in frying pan, place into bowl.
- Brown mince in frying pan.
- Mix onion and taco seasoning through mince. (Add water as needed, to allow seasoning to mix evenly through mince).
- Remove frying pan from heat.
- Layer ingredients into oven dish: tortilla sheets, mince, salsa, grated cheese, and sour cream. Repeat until you run out of ingredients or space in the dish.
- Spread sour cream on top of the final layer, then cover with shredded cheese and crushed corn chips.
- Cook in oven for 45 minutes.
- Allow to stand for 5 minutes before serving.
Are you looking for a new dish to add to your menu plan? Why not try Mexican lasagne? Go on, you know you want to.
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