Ingredients
- 1 tbsp Olive Oil
- 1 Onion chopped
- 1 Red Capsicum chopped
- 1 Zucchini, chopped
- 2 cloves Garlic, crushed
- 500 g jar Pasta Sauce
- 35 g sachet Taco Seasoning
- 420 g can Kidney Beans, drained and rinsed
- 310 g can Corn Kernels, drained
- 5 Tortillas (available ready in the market)
- 3/4 cup Tasty Cheese, grated
- Salad, to serve
How to make Mexican Lasagna
- Preheat oven to hot, 200°C.
- Heat 1 tablespoon oil in a large frying pan on high.
- Sauté onion, red capsicum, zucchini, and crushed garlic for 4-5mins, until tender.
- Stir in pasta sauce and taco seasoning. Bring to boil on high. Reduce heat to low and simmer for 8-10 mins until thickened slightly.
- Stir in kidney beans and corn kernels. Simmer for 4-5 mins.
- Lightly grease a round 20-22cm casserole dish. Place a tortilla as the base on the prepared dish (should be the same size as the tortilla). Spoon one-fifth of the bean mixture over. Cover with a second tortilla. Repeat 3 more times, finishing with a tortilla.
- Sprinkle tasty cheese over. Bake for 15-20 mins until golden and cheese has melted.
- Cut into wedges and serve with salad.
