Chilli and Tortilla Lasagne
Chilli and Tortilla Lasagne
It isn't really lasagne, but it's a great dish! Chilli con carne is layered with tortillas and then baked with a sour cream top.
Ingredients
Serves: 6
- 3 tablespoons (60ml) olive oil
- 1 medium onion, chopped
- 1 bay leaf
- 6 medium mushrooms, sliced
- 500g beef mince
- 1 tablespoon tomato paste
- 2 tablespoons chilli powder
- 1 teaspoon Tabasco sauce
- 1 tablespoon paprika
- 400g tin of diced tomatoes
- 400g tin red kidney beans, drained
- 1 cup (250ml) water
- 1 packet tortillas
Directions
Preparation:25min ›
Cook:35min ›
Ready in:1hour
- Preheat oven to 180 degrees C. Grease a large deep oven proof dish… it’s a bonus if it's round!
- Heat the oil in a frying pan and add the chopped onions, bay leaf and mushrooms. Cook for 2 minutes over a medium/high heat. Add the beef mince and cook, stirring, for 5 minutes or until cooked. Add the tomato paste, mix well and then add the chilli powder, Tabasco and the paprika.
- Now add the tomatoes, kidney beans and water. Season well. Allow to reduce on a low heat for 20 minutes.
- To assemble the dish; put a couple of spoonfuls of the chilli con carne mix into the bottom of the dish. Place a tortilla on top and spread a tablespoon of the sour cream over the tortilla. Repeat the chilli, tortilla and sour cream layering until you run out of chilli con carne or space. Finish with a tortilla on top, then spread the remaining sour cream over the top - this should be quite a thick layer.
- Sprinkle with paprika and bake in the oven for 30 mins or until bubbling all the way through.
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Reviews and Ratings
Global Ratings:
(6)
Reviews in English (8)
This is just BRILIIANT!!! thank you so much ! you've no idea how grateful I am to have found this recipe!! but next time I make it I will use much less water - when I put the meat onto the stack I had to use a ladle with the holes in it and squeezed some of the moisture out, it was just too watery. I stacked them in a deep cake tin, but I put baking paper in the bottom, first a long stip so it hangs over the edges, then a circle on top. The reason I put the long bit in is so I can lift it out of the tin avoiding scratching the tin when cutting :D OH OH AND when I started layering, my BOTTOM layer was a tortilla NOT the meat, again so I could lift it out :D - 25 Nov 2010
Made it more kid friendly. ok, I didn't want it too hot for the kids, so I only used 1/2 tablespoon of MEDIUM chili powder. I had no BAY leaves so it didn't get that either I used SWEET PAPRIKA and only half tablespoon again the diced tomatoes I had in the cupboard were the italian diced tomato, onion and capsicum I had no tobasco sauce - 25 Nov 2010
The kids loved and I loved it.... I too found it a little watery but it brang new meaning to a mexican tortilla dish or perhaps a crossover from lasagne .... loved it well done... I too used whole tomatoes and less chilli and no bay leaf ... loved it - 20 May 2011
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