Nacho Lasagne

    Nacho Lasagne

    13saves
    1hour


    2 people made this

    Mexican Nachos meets Italian Lasagne. This lasagne is layers of chilli beef, white sauce and corn chips, a great variation for gluten-free and reduced carb diets.

    Ingredients
    Serves: 6 

    • White Sauce
    • 60g butter or margarine
    • 1/2 cup (60g) flour
    • 1 pinch salt and pepper, to taste
    • 500ml milk
    • 4 tablespoons plain yoghurt or sour cream
    • 90g cheddar cheese, grated, divided
    • Meat Sauce
    • 1 onion, diced
    • 1 capsicum, diced
    • 500g lean beef mince
    • 1 dash of lager or any wine, optional
    • 2 cloves garlic, diced or crushed
    • 1 teaspoon cumin powder
    • 1 teaspoon mixed herbs
    • 1 teaspoon sugar
    • 500ml tomato puree or passata or diced tomatoes
    • 1 (750g) tin red kidney beans, drained
    • 1 pinch salt and pepper, to taste
    • 1 chilli, fresh or dried, to taste
    • Assembly
    • 1 (200g) bag of corn chips or tortilla chips

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat oven to 200 degrees C.
    2. White Sauce: In a small saucepan over a medium heat melt butter or margarine and blend in all flour with a pinch of salt and pepper. Cook and stir for around one minute until darkened ever so slightly.
    3. Stir in small quantities of milk at a time allowing the mixture to boil before adding the next amount of milk. When all the milk is added you should have a creamy white sauce. Remove from the heat.
    4. When the white sauce has cooled slightly, gently stir in the yoghurt and half the grated cheddar then set aside.
    5. Meat Sauce: Brown the onion, capsicum and mince in a frypan over a moderate heat. Once lightly coloured drain any excess fat from the pan. If adding any alcohol do so now and let cook out until dry.
    6. Add garlic, cumin, mixed herbs, sugar, tomato puree, kidney beans, salt and pepper to the beef mixture and stir over a gentle heat for several minutes until reduced slightly.
    7. Add small amounts of chilli at a time stirring well and tasting between each addition until the desired heat is achieved.
    8. Assembly: In a family sized lasagne dish layer half the chips, half the chilli mix then half the white sauce. Repeat with the remaining mixtures. Ensure the top white sauce layer covers the other ingredients.
    9. Sprinkle the top with the remainder of the cheese and a little salt and pepper.
    10. Cook in the oven for 20-25 minutes; serve.

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