Mexican Lasagna

Ingredients

• 400 g premium beef mince
• 410 g can of salt reduced red kidney beans (drained and rinsed well)
• 2 medium carrots (grated)
• 2 medium onions (finely diced)
• 1 red capsicum (finely chopped)
• 400 g can salt reduced diced tomatoes
• 35 g sachet salt reduced taco seasoning
• 5 wholegrain wraps/tortillas
• 1/2 cup sour cream
• 1/2 cup cheddar cheese (grated)

Instructions

1. 1

   Preheat your oven to 180C.

2. 2

   Heat a non-stick frying pan over medium-high heat.

3. 3

   Sauté onion for a couple of minutes, then add 1 tbsp water (this takes away the need for any added oil) and cook until the onion is soft and translucent, and water has evaporated.

4. 4

   Increase the heat to high and add the mince.

5. 5

   Cook, stirring, until there are no lumps and mince is brown.

6. 6

   Add grated carrot, chopped capsicum, red kidney beans, diced tomatoes and taco seasoning. Stir and then simmer for 10-15 minutes until mixture has thickened.

7. 7

   Lightly spray an oven safe dish with cooking spray.

8. 8

   Layer the dish with 2 x tortillas, then half of the meat mixture, 1 x tortilla, the remaining meat mixture, 2 more tortillas, then sour cream. Sprinkle the cheese over the top.

9. 9

   Cook for 30-40 minutes, or until golden brown.