Maddy's Mexican Lasagna - This quantity fills a large Pyrex dish...adjust quantity to suit.
1kg mince beef
1 Red capsicum, chopped
2 brown onions, chopped
2 crushed garlic cloves
Fresh sweet corn kernels (I used 2 cobs worth)
2 Pkts taco seasoning (or use home made)
1 cup water
1 tin diced tomatoes
fresh lasagna sheets
jar of old El Paso nacho topping (can use salsa instead, but I prefer the nacho topping)
Grated cheese
The ToppingSour cream
Rest of the nacho topping/salsa
Chopped spring onions
Black olives
de-seeded chopped tomatoes
Extra grated cheese
Crushed corn chips (I used plain salted)
Heat oven at 180c
Sauté onions & crushed garlic to soften, then add capsicum & corn, soften.
Brown mince then add taco seasoning, tomatoes, water, simmer 5-10 minutes.
Spray dish, layer with a portion of mince mix, top with lasagna sheets, spread over some nacho topping/salsa, then sprinkle with cheese.
repeat layers.
Top the final lasagna sheet with the rest of the nacho topping/salsa, cover with foil and bake for 50 minutes.
Take out oven then spread with sour cream (as much as you like), sprinkle over the tomatoes, spring onion, olives, extra cheese & crushed corn chips.
Bake a further 10-15 minutes uncovered.
let rest for at least 5 mins before cutting.
