Slow cooked Mexican Lasagne with Wicked Chilli Cheddar
A Mexican twist on the classic Italian dish.
1 kg Beef mince
1 box of lasagne sheets
2 packets of Mexican seasoning
2 x 400g tins of diced tomatoes
1 tin of red kidney beans drained
1/2 tsp Hot chilli flakes (optional)
1 red onion diced
150g of Wicked Chilli Cheddar grated
In a large fry pan sauté the diced red onion in a little olive oil until softened then add the beef mince and cook until browned. Add the 2 packets of Mexican seasoning and continue to cook for a minute. Add the 2 tins of diced tomatoes, the drained red kidney beans and the hot chilli flakes (optional) and mix well.
Cover the bottom of a large slow cooker with a layer of the meat sauce and place the lasagne sheets on top, continue this process until you have used all of the meat sauce and lasagne sheets.
Sprinkle the grated Wicked Chilli Cheddar evenly over the top.
Put the lid on your slow cooker and cook for 2 hours on high 3-4 hours on low.
(You can cook the lasagne in the oven. It will take 30-40 minutes at 180 degrees.)
Once the lasagne is cooked serve it with sour cream, guacamole and a finely diced salsa.
Salsa Recipe :
2 baby cucumbers
1 baby red capsicum
1 baby yellow capsicum
1/4 red onion
6 cherry tomatoes
Juice of 1 lime
1/2 tsp ground coriander seed
Salt and pepper
Finely dice the cucumbers, onion, capsicums and tomatoes add the coriander and lime juice . And season to taste.
It’s best made at least an hour before serving.